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
ROASTED DUCK LEGS AND POTATOES
This is one of those leave em' and love em' meals. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. And please - enough with the supposed health concerns. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch."
Provided by Nigella Lawson : Food Network
Time 2h15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
- Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
- Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
- Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.
CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.
Provided by Mark Bittman
Categories dinner, lunch, roasts, main course
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
- When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
- Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
ONE-PAN DUCK WITH SAVOY CABBAGE
Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
- Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
- Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.
Nutrition Facts : Calories 504 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.16 milligram of sodium
HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY
Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber
Provided by Evelyn Liu
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Lightly score into the skin of the duck legs.
- In boiling hot water, add vinegar and sugar. Stir.
- Submerge the duck legs in the glaze mix for 20 seconds.
- Preheat the oven to 160°C (320°F).
- Pad dry the duck legs with kitchen roll.
- Mix well all the marinade ingredients.
- Give the duck legs a good rub in the marinade.
- On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
- Roast the duck legs for 30 minutes on 160°C (320°F).
- Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
- Rest the duck legs for 10 minutes, then shred them with two forks.
- Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams
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