ASIAN STYLE OVEN BAKED DUCK LEGS
I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!
Provided by JustJanS
Categories Duck
Time 2h5m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
- Heat oven to 160c/330f.
- Remove the duck from the marinade and lay on a foil lined baking sheet.
- Bake for 2 hours or until very tender.
- You may need to pour off the fat a couple of times during the cooking time.
- I served our duck on rice with Oriental Noodle Salad.
Nutrition Facts : Calories 36.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.7, Sodium 666.1, Carbohydrate 2.9, Fiber 0.6, Sugar 0.4, Protein 1.7
TENDER DUCK & PINEAPPLE RED CURRY
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
- Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
- Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice
Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium
ASIAN BRAISED DUCK LEGS
Make and share this Asian Braised Duck Legs recipe from Food.com.
Provided by chia2160
Categories Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season legs with salt& pepper.
- Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
- Turn over and cook 2 minutes more, remove to a plate.
- In fat add black beans, garlic, and ginger.
- saute 2 minutes.
- Add onion, carrots, celery, shiitakes, cook 3 minutes more.
- Add shaoxing and deglaze the pan.
- Add tamari, sugar, thyme and duck legs back to pan, fat side up.
- Add water to cover.
- Simmer 1 1/2 hrs until duck is tender.
- Remove legs to a platter.
- Reduce cooking liquid by one half until thickened.
- You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
- Pour over legs.
Nutrition Facts : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3
THAI BRAISED DUCK WITH GREEN BEANS
Make and share this thai braised duck with green beans recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove excess fat from duck or duck legs.
- Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
- Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
- Adjust heat to create a steady simmer.
- Once bottom browns, turn.
- Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
- Transfer duck to a plate.
- Pour off all but a couple of tablespoons of fat.
- Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
- Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
- Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
- Add 2 tablespoons water and nam pla or soy sauce.
- Put duck on top of bean mixture and bring to a simmer.
- Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.
- (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.
Nutrition Facts : Calories 98.2, Fat 0.3, SaturatedFat 0.1, Sodium 707.9, Carbohydrate 22.8, Fiber 6.7, Sugar 8.2, Protein 4.4
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