ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
Provided by David Tanis
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
- Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
- Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
- Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
- Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.
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.
BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE
Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 15h16m
Yield 5
Number Of Ingredients 13
Steps:
- Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
- Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
- Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
- Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
- Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
Categories Duck
Number Of Ingredients 18
Steps:
- Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months 2. Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight. 3. Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose. 4. Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife. 5. Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired. NOTE: If you can't get Muscovy legs, it's fine to use Pekin or Long Island legs. They are smaller, so you'll need a few more.
OLIVE GREMOLATA
Provided by David Tanis
Categories easy, quick, condiments
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Place parsley, capers, garlic, orange zest, lemon zest and olives in small mixing bowl. Toss with 2 forks to distribute ingredients evenly. Cover and refrigerate. Gremolata tastes best if prepared no more than 1 hour ahead.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 440 milligrams, Sugar 0 grams
BRAISED SHORT RIBS WITH ORANGE GREMOLATA
Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!
Provided by kathykelly
Categories Very Low Carbs
Time 2h50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
- Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
- Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
- To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.
Nutrition Facts : Calories 1262.5, Fat 112.7, SaturatedFat 48, Cholesterol 230.5, Sodium 1007.6, Carbohydrate 9.9, Fiber 1.9, Sugar 3.8, Protein 46.4
More about "italian red wine braised duck with olive gremolata food"
RED WINE BRAISED BEEF - RICARDO
From ricardocuisine.com
GREMOLATA RECIPE (ZESTY ITALIAN HERB SAUCE) - FEASTING …
From feastingathome.com
RED WINE BRAISED SHORT RIBS WITH GREMOLATA - DISH 'N' …
From dishnthekitchen.com
GREMOLATA RECIPE: A CLASSIC ITALIAN CONDIMENT - THE …
From thespruceeats.com
RED WINE-BRAISED SAUSAGES - RICARDO
From ricardocuisine.com
PORT AND RED WINE-BRAISED LAMB SHANKS WITH ORANGE …
From athoughtforfood.com
RECIPE: ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
From mercurynews.com
Estimated Reading Time 2 mins
BRAISED WHOLE BEEF SHIN RECIPE WITH GREMOLATA - FOOD NEWS
From foodnewsnews.com
RED WINE BRAISED DUCK LEG • ST. FRANCIS WINERY & VINEYARDS
From stfranciswinery.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA RECIPE - EAT …
From eatyourbooks.com
RED WINE–BRAISED BEEF WITH APPLE GREMOLATA - GREATIST
From greatist.com
BRAISED DUCK WITH PINOT NOIR, CHERRY TOMATOES AND GRAPES
From foodandwine.com
RED WINE BRAISED BEEF STEW WITH GREMOLATA — ALWAYS BUTTER
From itsalwaysbutter.com
STEWED DUCK WITH TOMATOES AND GREMOLATA WITH ORANGE AND …
From canardsdulacbrome.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA RECIPE
From pinterest.co.uk
WINE BRAISED DUCK WITH ZESTY OLIVE GREMOLATA - GUSTUS VITAE
From gustusvitae.com
EPICURIOUS RED WINE BRAISED DUCK LEGS | VISIT A WINERY
From domvino.fr
FRENCH CUISINE, BY WAY OF NEBRASKA: RED WINE-BRAISED DUCK LEGS
From blue-kitchen.com
BRAISED DUCK IN RED WINE RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
27 DUCK IDEAS IN 2022 | DUCK RECIPES, RECIPES, COOKING
From pinterest.nz
LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY - ITALIAN FOOD …
From italianfoodforever.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA …
From pinterest.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA RECIPE
From pinterest.com.au
PAPPARDELLE WITH DUCK RAGù RECIPE - MARCO CANORA | FOOD & WINE
From foodandwine.com
RED WINE BRAISED BEEF WITH GREMOLATA - LE CREUSET
From appliance.recipes
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
From diningandcooking.com
BRAISED BEEF IN RED WINE (BRASATO DI MANZO IN VINO ROSSO)
From twogreedyitalians.com
RED WINE BRAISED BEEF WITH APPLE GREMOLATA - SWIRLING NOTIONS
From swirlingnotions.com
WHOLE BRAISED DUCK RECIPE WITH OLIVES AND SHALLOTS - OLIVEMAGAZINE
From olivemagazine.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA RECIPE
From pinterest.com
DUCK BRAISED WITH RED WINE AND PRUNES - LOVE-THE SECRET INGREDIENT
From lovethesecretingredient.net
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA RECIPE
From pinterest.co.uk
BRAISED FENNEL RECIPE / DOWNLOAD COOKING VIDEOS - SONGAMERICA
From songamerica.galeborg.com
OLIVE GREMOLATA - SOLERANY.COM
From solerany.com
RECIPE: DUCK RAGU WITH PAPARDELLE & GREMOLATA - EAT LIKE A GIRL
From eatlikeagirl.com
R/FOOD - RED WINE BRAISED BEEF SHORT RIB. PARMESAN MASH. FONDANT …
From reddit.com
ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA
From copymethat.com
RED WINE-BRAISED SHORT RIBS WITH LEMON-HERB GREMOLATA
From fooddiez.com
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