Duck Leg Recipes Jamie Oliver Food

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SLOW ROASTED DUCK



Slow Roasted Duck image

Provided by Jamie Oliver

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 9

2 (3 1/2 pound) Aylesbury ducks (1.5 kilograms) (can substitute Pekin ducks)
Salt and freshly ground black pepper
9 ounces (255 grams) fresh ginger
2 long stalks baby rhubarb
2 handfuls fresh sage
1 bulb garlic, cloves removed and chopped in half
2 red onions, roughly sliced
2 wineglasses Marsala or Vin Santo
1 cup (285 milliliters) vegetable, chicken, or duck stock

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
  • Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
  • Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
  • During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
  • Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
  • Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
  • Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
  • Pass the sauce trough a coarse sieve.
  • Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
  • Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

CRISPY BRAISED DUCK LEGS



Crispy Braised Duck Legs image

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

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

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



Roast duck legs with red wine sauce image

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

4 ducks legs
½ tsp five spice powder
bunch of rosemary sprigs
4 fat garlic cloves
half a bottle of red wine
2 tbsp redcurrant or quince jelly

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

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK



Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories     Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

  • Juice two limes into a bowl big enough for you to whisk your dressing.
  • Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
  • Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
  • Whisk together.
  • Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

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