BRAISED DUCK LEGS WITH PLUMS AND RED WINE
This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run - you can brown more legs at a time.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Lay the duck legs on a baking sheet in one layer. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. Sprinkle salt mixture evenly over duck legs on both sides. Set aside for 20 minutes. (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight.)
- Put a wide, heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot, add duck legs skin side down. Legs will begin to exude fat and sizzle. Let them cook, without moving them, until nicely browned, about 10 minutes. Turn legs and cook on other side for 10 minutes more.
- Remove browned legs from pan and set aside. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. Add cinnamon stick, star anise and bay leaf. Chop half the plums into 1/2-inch pieces and add to the simmering broth.
- Heat oven to 400 degrees. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. Lower heat to 350 degrees and bake for 30 to 40 minutes more, until legs are quite tender when pierced with a skewer. Remove pot from oven and skim fat from surface. (You may prepare the dish to this point 1 to 2 days in advance, if desired.)
- Heat butter in a wide skillet over medium-high heat. Add reserved plums cut side down and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
- Transfer duck legs to a warm platter and spoon the hot sauce over them. Garnish with sautéed plums. Mix together parsley, chives, pistachios and lemon zest. Sprinkle parsley mixture over the top and serve.
RED-WINE-BRAISED DUCK LEGS
Steps:
- Preheat oven to 350°F. and season duck legs with salt and pepper.
- In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
- Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
- Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
- Serve duck legs with sauce and noodles or roasted and mashed potatoes.
ROAST DUCK LEGS WITH RED WINE SAUCE
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 0.51 milligram of sodium
DUCK LEGS BRAISED WITH RED WINE AND LIME
Provided by Daniel Patterson
Categories dinner, main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
- Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, 1/2 cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
- Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
- Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 59 grams, Carbohydrate 16 grams, Fat 96 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1020 milligrams, Sugar 6 grams
CRISPY BRAISED DUCK LEGS
Make and share this Crispy Braised Duck Legs recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
- When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
- Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
- Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.
Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4
ROAST DUCK LEGS WITH RED WINE SAUCE
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Provided by seattlelove
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
- Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
- After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 10.8 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 68.3 mg, Sugar 5.1 g
BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES
Steps:
- Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
- Preheat the oven to 425°F.
- In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
- The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
- Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
- Variations
- · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
- · Substitute dry sherry for half the wine.
- · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
- · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.
More about "braised duck legs with plums and red wine food"
RED BRAISED DUCK WITH PLUMS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine AsianCategory Midweek DinnerServings 6Total Time 2 hrs 30 mins
DUCK LEGS BRAISED IN RED WINE - TASTY KITCHEN
From tastykitchen.com
BRAISED DUCK LEGS WITH PLUMS AND RED WINE | JACK FOOD …
From pinterest.co.uk
MAPLE AND PLUM ROASTED DUCK LEGS - CANARDS DU LAC …
From canardsdulacbrome.com
BRAISED DUCK LEGS WITH PLUMS AND RED WINE | JACK …
From jackfoodrecipes.blogspot.com
DUCK TO DEVOUR - THE NEW YORK TIMES
From nytimes.com
RED-WINE BRAISED DUCK LEGS WITH DRIED FRUIT, CAPERS, …
From finecooking.com
DUCK LEGS WITH STAR ANISE| DUCK RECIPES - JAMIE OLIVER
From jamieoliver.com
RED WINE GLAZED DUCK LEGS WITH BRAISED RED CABBAGE
From eatsmarter.com
SLOW-ROASTED DUCK LEGS IN WINE: RASPBERRIES AND FOOD MEMORIES
From multiculturiosity.com
DUCK LEGS BRAISED IN RED WINE WITH PRUNES. DELICIOUS AND EASY …
From pinterest.ca
THE FOOD FILES: RED-WINE-BRAISED DUCK LEGS
From thefoodfiles.blogspot.com
BRAISED DUCK PIE - DELECTABILIA
From delectabilia.com
BRAISED DUCK LEGS WITH MUSHROOMS AND RED WINE
From luvaduck.com.au
DUCK LEGS COOKED WITH PLUMS AND STAR ANISE RECIPE - FOOD NEWS
From foodnewsnews.com
TUSCAN BRAISED DUCK LEGS - CANARDS DU LAC BROME
From canardsdulacbrome.com
DUCK LEGS BRAISED IN SYRAH WITH PLUMS, VANILLA & ANISE
From lcbo.com
ROAST DUCK LEGS WITH PLUM SAUCE - OOH LA LOIRE
From oohlaloire.com
DUCK LEG RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPES BRAISED DUCK LEGS WITH DRIED FRUITS | SOSCUISINE
From soscuisine.com
DUCK, DUCK…DRIED PLUMS OR PRUNES | FOOD GAL
From foodgal.com
DUCK LEGS BRAISED IN RED WINE - CRUMBS ON THE TABLE
From crumbsonthetable.co.uk
FRENCH CUISINE, BY WAY OF NEBRASKA: RED WINE-BRAISED DUCK LEGS
From blue-kitchen.com
BRAISED DUCK LEGS WITH PLUMS AND RED WINE - HEALTHY LIVING
From lovewholesome.blog
RED-WINE-BRAISED DUCK LEGS RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED DUCK LEGS WITH RED ONIONS AND CURLY KALE | METRO
From metro.ca
RED WINE BRAISED DUCK LEGS WITH SWEET POTATO-PARSNIP GRATIN
From eatsmarter.com
DUCK LEGS BRAISED IN RED WINE AND COCOA – JUNE OVEN
From juneoven.com
RED-WINE-BRAISED DUCK LEGS - PLAIN.RECIPES
From plain.recipes
RED WINE BRAISED DUCK LEG • ST. FRANCIS WINERY & VINEYARDS
From stfranciswinery.com
BRAISED DUCK LEGS WITH MUSHROOMS AND RED WINE
From luvaduck.com.au
BRAISED DUCK LEGS WITH PLUMS AND RED WINE RECIPE
From pinterest.ca
DUCK LEGS WITH RED WINE RECIPE - VISIT A WINERY
From visitawinery.org
CRISP ROASTED DUCK LEGS, SLOW BRAISED IN RED WINE SAUCE
From torontofoodsafetytraining.ca
DUCK FOOT RED WINE | VISIT A WINERY
From visitawinery.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love