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
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
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
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
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- To make the sauce, put everything in a blender and puree. Pour the sauce into a large bowl. Do not clean the blender bowl just yet. Preheat the oven to 350F.
- Find a shallow, ovenproof dish that can just about hold all the duck legs. Coat the duck legs in the sauce and set them in the dish skin side up.
- Add just enough water to catch the remaining BBQ sauce in the blender bowl and in the bowl you coated the duck legs in. Pour this flavorful water into the dish with the duck legs, up to the level of the skin. Do not submerge the legs, and if you need more water, add it.
- Set the dish in the oven and cook the duck legs, uncovered, until tender, which can take anywhere from about 90 minutes for store-bought ducks to 3 hours for old Canada geese. Baste the duck legs with the sauce every 30 minutes or so.
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