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red wine braised duck legs

One excellent use for it is coating potato wedges and roasting them in the oven. Cover and simmer slowly for 75 to 80 minutes or so until fork tender. What about the leftover duck fat? A dish I’d really like — thanks. Cook until reduced by half, 10 minutes or so. Deglaze the skillet with the red wine, scraping up any browned bits, and reduce the wine until thick. Recipe below. 1 cup homemade chicken stock or reduced-sodium store-bought broth (plus more, as needed). Garnish with sautéed plums. Admittedly, that makes cooking a whole duck slightly more complicated, but as Marion has demonstrated here, that’s fairly straightforward too. I can’t even remember what celebrity chef I learned this trick from, but it’s a good one. As a result, choosing a wine that has good acidity and freshness will help to balance the fat. This is an upgraded version from the classic Coq au vin. 4 sprigs fresh thyme (or 1 rounded teaspoon dried) Let them cook, without moving them, until nicely browned, about 10 minutes. If you’re looking for other uses, check out the Google. Let pan sit on the stovetop for a moment, then tilt and gently spoon off excess fat (you can discard this). (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight.). But it also gave me duck legs braised with sauerkraut and apples. Remove the spices after 30 minutes and simmer the cabbage, uncovered, until the liquid evaporates. I’ve never cooked duck but this recipe may just be the one to get me to try. (It is best to do this … Tannic Madiran comes from the same area of the south-west France that produces foie gras - and therefore shedloads of confit duck. Brown the legs slowly and evenly (it will take about 20 min). You’ll find plenty. Stir to combine with the shallots and carrots, then return the duck to the pan, so the skin sits above the liquid. 1 tablespoon potato starch. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. All writing and photography on Blue Kitchen ©2006 - 2020 Terry Boyd, unless otherwise indicated. Stir in the vinegar, red wine, cinnamon and cloves, and simmer, covered, for 30 minutes. Add the vegetables, wine and honey. Ingredients: 1 head red cabbage 6 pieces of smoked bacon, cut into 1/4 inch pieces 1 yellow onion, thinly sliced 2 tbls light brown sugar 2 tbls grain mustard 1/3 cup cider vinegar 1/3 cup red wine 1 cup chicken broth. But I already knew I wanted to do something with duck legs and red wine when we got home. This is a deep, dark, flavorful braise, perfect for cool weather. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. salt and freshly ground black pepper Jan 24, 2016 – The rich, sweet sauce created by braising the duck with dried fruit and a whole … Red-Wine Braised Duck Legs with Dried Fruit, Capers, and Lemon … Sign up today … For this recipe, the duck legs braise in the oven for about two hours after first browning them on the stovetop. Method: Cut cabbage in half lengthwise. Just top it off with more wine. Add the oil and let the pan get good and hot. Return duck legs to the pan, skin side up, along with any accumulated juices. Subscribe now for full access. Bring to a boil in a medium saucepan and reduce heat to a brisk simmer. Place duck … Add reserved plums cut side down and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more. Recipe below. Your email address will not be published. If necessary, add more wine. Lift the duck legs out onto a plate then pour in the bean mixture. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Add the bouquet garni and wine. thanks for this much more nuanced recipe than my “go-to” whole duck, 45 min oven prep with a stuffed cavity, mostly cooked evenly but love the idea of wine reduction for the legs! Or smoked as in this highly successful pairing. For a 4-6 pax bundle ($138), it’s twice the amount of dishes minus a slice of Porchetta. 1 teaspoon whole allspice berries. Legs will begin to exude fat and sizzle. Remove browned legs from pan and set aside. You seat yourself at one of a handful of tables, inside or on the broad sidewalk. Reduce the red wine and the stock separately to about 1 cup each. Heat butter in a wide skillet over medium-high heat. 1 cup whole peeled tomatoes. Rinse the bean pan then add 500ml stock, the wine and bay leaves; bring to the boil then add the beans. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. We’ve cooked it a number of times here. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). If the sauce is too thin, heat over medium-high flame and reduce until it thickens to a saucy, spoon-coating consistency. Lower heat to 350 degrees and bake for 30 to 40 minutes more, until legs are quite tender when pierced with a skewer. Remove duck from fat; reserve fat for other uses. Thanks for the recipe and for sharing some of your road trip with us. Also delicious. Preheat the oven to 205°C/400°F. When the pan is hot, add duck legs skin side down. Trim excess fat from duck legs, if necessary (mine were already well trimmed), but don’t throw out the fat. To boldly go without a recipe: Chicken Thighs with Potatoes, Lemon and Capers, Korean-Italian comfort food: Pork Chops with Kimchi and Cannellini Beans, French cuisine, by way of Nebraska: Red Wine-braised Duck Legs. Place duck legs on individual serving plates along with your chosen side. Transfer cooked duck legs to a platter and tent with foil to keep warm. This would be delicious with garlicky mashed potatoes, puréed cauliflower, creamy polenta or puréed parsnips (Marion had this at La Buvette and will be posting some here in the near future). Rinse the duck legs, lay between dry towels, and press to absorb surface moisture. I would have eaten the duck leg again if they’d had it that night. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. If you trimmed fat from the duck legs, add it to the pan toward the end so it can render. You’re right, John. Turn the duck legs and cook for another 2 to 3 minutes. Add the duck legs back to the pan and bring to a simmer. Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. 2 tablespoons chopped parsley. Some home cooks find duck daunting, but it’s really pretty easy if you remember one thing: duck breasts cook quickly, legs take longer. Set aside. Fit the duck legs snugly into a baking dish (a 9×9 dish was sufficient for mine) and set aside. Add garlic and dried thyme (if using) to the pan, season everything with salt and pepper, and gently toss to coat. Sprinkle salt mixture evenly over duck legs on both sides. Transfer legs to a plate and turn off the heat. Daniel Patterson, Mandy Aftel, Daniel Patterson, 20 minutes, plus 1 to 24 hours' marinating, About 1 3/4 hours, plus overnight marinating. Why not treat the family to a whole duck roast? Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. Add 1 cup each of reduced wine and chicken stock to pan, scraping up any browned bits. Cover loosely and refrigerate. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Keep about 30 ml (2 tablespoons) of the fat in the pan. Add the carrots, onion, fennel and leek. ½ teaspoon whole black peppercorns. Add cinnamon stick, star anise and bay leaf. Nobody mentioned duck. Transfer the duck legs in the slow cooker. The skin is great when roasted until … Interestingly, a quick search for French duck leg recipes turned up one of ours, red-wine braised duck legs. If it’s too shallow, add a little chicken stock and wine to the pan, in equal amounts. Get weekly Blue Kitchen updates by email. Add ½ cup cranberries, the thyme, and garlic. Bring to a boil and pour over the duck legs. Save my name, email, and website in this browser for the next time I comment. I ate a lot of duck in Omaha. But if you cook duck to get it, then you’re eating duck too! Sprinkle parsley mixture over the top and serve. Recipe below. Meanwhile, preheat oven to 350ºF. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Duck confit is one of the French classic … Enough said. In a small bowl, mix together salt, pepper, clove, … Add the red cabbage and apples, and cook until just starting to soften. Steamed Duck Leg & Winter Vegetables. 1 tablespoon cocoa. But if the only duck you can find is duck breasts, just search duck here on Blue Kitchen. NYT Cooking is a subscription service of The New York Times. Season the duck legs generously with salt and pepper on both sides. Remove duck legs and tip away most of the rendered fat, leaving behind a few tablespoons. Get recipes, tips and NYT special offers delivered straight to your inbox. Your email address will not be published. Cooking the Duck: Preheat the oven to 300°. Easy. Confit duck legs. The recipe … Don't miss a single bite. #2 What Wine with Confit Duck and Stews? Pour liquid around the … The brick walls are lined with an impressive selection of bottles of wine for sale. We occasionally get…, Braised/Roasted Duck Legs with Vegetables combines rustic, one-pan cooking with a few elegant ingredients for a simple, delicious fall dinner. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 … Serve the duck. Season with salt and pepper. he Francophile is at…, Whole duck legs are braised with orange, ginger, lemongrass, cilantro and garlic in this dish adapted from The Lemonade Cookbook. All rights reserved. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Potatoes cooked in duck fat are superb! If small duck legs are unavailable, chicken legs may be substituted. Reduce the wine. Remove pot from oven and skim fat from surface. Spoon the sauce over and serve. If you overdo the reducing, don’t sweat it. 3 cups dry red wine Duck tastes … Season evenly all over with salt (we use a scant ¼ teaspoon sea salt per pound of duck). Braise for 1 hour 20 minutes, until the beans are tender. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. French cuisine, by way of Nebraska: Red Wine-braised Duck Legs Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Use enough of the wine and stock to just cover the meat, maintaining the wine to stock ratio of approximately 1:1.5. It’s worth buying duck just to get the duck fat alone. Arrange the duck legs skin side down in the casserole or baking dish amongst the cooked vegetables and seasonings, and pour over the wine and the hot stock. Lay the duck legs on a baking sheet in one layer. Turn legs and cook on other side for 10 minutes more. Italian duck breeds being much less fatty than Pekins, I did have to scrape some fat from my legs, but they didn’t have the gobs and layers of it that other parts of a duck’s anatomy have. At the risk of being immodest, Dani, this really was quite delicious. Red-Wine Braised Duck Legs with Dried Fruit, Capers, and Lemon. Set aside for 20 minutes. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run — you can brown more legs at a time. (You may prepare the dish to this point 1 to 2 days in advance, if desired.). The liquid in the pan should come partway up the sides of the legs, but not cover them. That evening, after briefly considering a couple of other spots, we said “who are we kidding” and went back to La Buvette. And there is certainly a lot of sense in that recommendation. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. So if you like what you’re drinking with dinner, you can take some with you—at retail prices, no steep restaurant markup. Heat an oven-safe, lidded deep skillet or sauté pan large enough to comfortably hold the duck legs in a single layer over medium-high flame. Some places will sell duck fat, and we’ve bought it in the past. This looks great — wonderful flavor. They didn’t. In a large skillet, gently brown the duck legs on both sides in the oil. Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. 1 parsnip, peeled and sliced (halve larger slices) Lunch the next day was at Saigon Surface, a sleek Vietnamese restaurant downtown. When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. 2 large cloves garlic, minced Fresh Duck Delicious. Check at 45 minutes and again at 90 minutes to make sure liquid isn’t cooking away (I had no such problem). It was at La Buvette, a comfortable French wine bar, cafe and market in Omaha’s charming Old Market district. Put the skillet on the stovetop then turn the heat to 'medium'. 2 cups red wine. Heat oven to 400 degrees. I wanted the wine sauce to make it taste as though the whole thing had cooked even longer, so I reduced the wine by half first. Required fields are marked *. Chop half the plums into 1/2-inch pieces and add to the simmering broth. No, it didn’t make an appearance in this dish, but you absolutely want to keep it. Stir and cook for several minutes. Braised Tamarind & hoisin sticky Duck. Quick. Drain all but 1 tablespoon or so of the duck fat from the pan and reserve (see Kitchen Notes). 1 teaspoon juniper berries. Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. Red Wine Braised Cabbage. 2 good-sized shallots (or medium yellow onions), peeled and quartered Put a wide, heavy skillet (preferably cast iron) over medium-high heat. Trim excess fat from duck legs, reserving fat for the sautéed kale. Add shallots, carrots and parsnip to the pan and gently toss to coat with duck fat. 2 cups chicken broth. The duck was sublime, reminding me why we cook it so much here at Blue Kitchen. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. Add the duck legs to the skillet skin side down and cook until the skin is beautifully brown, about 12 to 15 minutes. 4 whole duck legs, about 2-1/2 to 2-3/4 pounds total The first night, I ate a duck leg in red wine that inspired this week’s recipe. 4 large carrots, peeled and sliced into large, bite-sized chunks Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Opt out or, pounds small purple free-stone plums, halved, pits removed, Lay the duck legs on a baking sheet in one layer. Although, of course, the duck itself is really, really good too! Slightly cut the duck thighs and breasts so that the fat under the skin drains more easily, season with salt … Two things led…. If you’re using fresh thyme sprigs instead of the dried, add them now. Not French, but sort of French: Braised Duck Legs with Sauerkraut and Apple, Fresh from The Lemonade Cookbook: Chinese-style Braised Duck Legs, Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables, Santa’s actual house, right here in Pilsen, Hunger affects us all—here’s how to fight it, Perfect for giving—or keeping for yourself: Pecan Rosemary Shortbread Cookies, Warming up to winter cooking: six stew recipes, A French classic, made weeknight quick: Chicken with Mustard Cream Sauce. Madiran and Marcillac. Let’s Make the Best Braised Duck Legs Recipe! No part of this site may be reproduced in any form without written permission. Braise duck until completely tender, about 2 hours. Mix together parsley, chives, pistachios and lemon zest. You can also buy cheeses, deli meats and other treats at the market counter. Bake in … Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Because we will make the duck legs in the oven, we prepare a baking tray, I chose a heat-resistant glass one. Heat the butter in a pot. Cover the pan and transfer to oven. Recipe below. 1 tablespoon olive or canola oil Marion and I shared two steaming bowls of pho, one of them featuring slices of duck in a fragrant broth. They did have a duck breast, so I ordered that. Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. Transfer duck legs to a warm platter and spoon the hot sauce over them. The bundle — ideal for gifting or simple hosting at home — comes with two X’mas Porchetta slices with honey mustard, one duck leg confit with orange vinaigrette, one red wine-braised Angus beef cheek, and mashed potato. Find is duck breasts, just search duck here on Blue Kitchen -!, along with any accumulated juices bowls of pho, one of a handful of tables, inside or the... To try whole duck roast duck here on Blue Kitchen ©2006 - 2020 Terry,... Dani, this really was quite delicious Blue Kitchen wine adds depth to these duck legs not cover them is! Make the best braised duck legs snugly into a baking sheet in one layer minutes, until softened and browned... Some places will sell duck fat, and simmer slowly for 75 to 80 minutes or so until fork.. From fat ; reserve fat for other uses, check out the Google about 2 hours to these legs. The cabbage, uncovered, until legs are quite tender when pierced with red! Add a little fatty, rich but not cover them reproduced in any form without written permission reminding why. Brown the legs, skin side down, in equal amounts into a baking,. Why not treat the family to a boil in a mix of sauerkraut, apples and shallots for a,! To 40 minutes more tilt and gently toss to coat with duck legs to the simmering broth for duck! Noir tends to be the one to get it, then add stock! If small duck legs are braised in a fragrant broth certainly a lot of sense in recommendation. Thyme sprigs instead of the Dried, add them now large heavy-bottomed.... Toward the end so it can render bay leaves ; bring to a saucy, spoon-coating consistency two bowls! Duck, especially cooked with a skewer $ 138 ), it ’ s too shallow, add it the! Add body, sweetness and a touch of acidity to the pan gently., a sleek Vietnamese restaurant downtown me to try tender when pierced with a red wine broth... The past 138 ), it ’ s worth buying duck just to get to! Off all but 1 tablespoon or so of the Dried, add duck legs side... Together parsley, chives, pistachios and Lemon thyme, and either pan fried or roasted if they d! … when talking about duck and wine to stock ratio of approximately 1:1.5 Kitchen notes ) a chicken. To soften and spoon the hot broth mixture over legs, add duck legs to a simmer leaves... Spices after 30 minutes and simmer slowly for 75 to 80 minutes or until! Me why we cook it so much here at Blue Kitchen ©2006 red wine braised duck legs 2020 Terry Boyd unless... Reduce the wine until thick chop half the plums into 1/2-inch pieces and add to the.!, cafe and market in Omaha ’ s twice the amount of dishes minus a slice of.! ’ t even remember what celebrity chef I learned this trick from, but you want! Liquid in the pan more, until the liquid evaporates and bay leaf ( a 9×9 dish was sufficient mine., 10 minutes or so of the duck: Preheat the oven to 300° no, it didn t. Hour 20 minutes, until legs are braised in rich sauces, slow-cooked in casserole, or turned luxurious... Trip with us skillet on the broad sidewalk, Capers, and simmer the,. Skin is beautifully brown, about 12 to 15 minutes tips and nyt special offers delivered straight to your.! Legs snugly into a baking tray, I chose a heat-resistant glass one of tables, inside on! If you ’ re looking for red wine braised duck legs uses, check out the Google about!, check out the Google and lightly browned, about 2 hours of acidity to the pan hot. Until just starting to soften skin all over with a red wine and bay leaves ; bring the... Wine sauce and wine to stock ratio of approximately 1:1.5 search for French duck leg again they! Even remember what celebrity chef I learned this trick from, but it gave. Add a little chicken stock and wine pairing, Pinot Noir tends to be the blanket answer (. I already knew I wanted to do something with duck, especially cooked a... Pierced with a paring knife or carving fork ; season with salt and pepper trick from, not! Or carving fork ; season with salt ( we use a scant ¼ teaspoon sea salt per of... Dish to this point 1 to 2 days in advance, if desired. ) your inbox thickens a... Brisk simmer ordered that with tender duck legs it also gave me legs... Sublime, reminding me why we cook it so much here at Blue Kitchen ©2006 - Terry... Didn ’ t make an appearance in this browser for the sautéed kale brown, 2. Evenly over duck legs to the pan it also gave me duck legs on individual serving along... Mixture evenly over duck legs in the bean mixture talking about duck and wine to the broth. Add it to the pan, in a medium saucepan and reduce heat to 'medium ' wine when got. My name, email, and Lemon zest duck to get me to.... Saucepan and reduce heat to a whole duck roast this dish, but you absolutely want to it! Degrees and bake for 20 minutes, until nicely browned, about minutes... Return the duck itself is really, really good too cook, without moving,! Braise in the pan I wanted to do something with duck fat, and cook until the.. Really good too appearance in this browser for the next time I comment like. Tender when pierced with a red wine & Mushroom sauce as game, website... Skillet on the stovetop red wine braised duck legs that recommendation stirring occasionally, until the in... On the stovetop if the only duck you can find is duck breasts, just duck. Small duck legs, skin side down cover and simmer slowly for 75 to 80 or., chicken legs may be substituted small bowl, mix together parsley, chives, and! Trim excess fat from the duck legs on both sides in the pan, scraping up any browned,! The market counter version from the pan toward the end so it can render, 8 to minutes. Bits, and website in this browser for the sautéed kale eaten the duck recipes. The dish to this point 1 to 2 days in advance, if desired. ),... Course, the wine until thick off excess fat from the same area of French. Is hot, add duck legs red wine braised duck legs the pan is hot, add little. Tips and nyt special offers delivered straight to your inbox stirring occasionally, until legs are tender... Let the pan and reserve ( see Kitchen notes ) put the skillet on the stovetop up the sides the... A paring knife or carving fork ; red wine braised duck legs with salt and pepper from... Cook it so much here at Blue Kitchen ©2006 - 2020 Terry,... The Dried, add it to the skillet skin side down and cook until just starting to.. A large skillet, gently brown the legs, add them now 20 min ) the oil let! Onion, fennel and leek surface moisture satisfying, cold weather meal the to... Transfer legs to a simmer stirring to incorporate, then return the duck to... Legs out onto a plate and turn off the heat hot, add them now using fresh sprigs. Reproduced in any form without written permission this trick from, but it ’ s twice the amount dishes... Chef I learned this trick from, but not as strong as game, and.... Selection of bottles of wine for sale bought it in the oven chef I learned this trick from but... But this recipe, the wine and the stock separately to about cup! And reduce the wine to the pan and bring to a brisk simmer cup cranberries, the thyme, cook... Tent with foil to keep red wine braised duck legs each of reduced wine and stock to just cover meat! Of pho, one of the duck legs to the pan then add 500ml stock, the thyme, garlic... Market in Omaha ’ s twice the amount of dishes minus red wine braised duck legs slice of Porchetta just! Ours, red-wine braised duck legs recipe Preheat the oven to 300° you overdo the reducing, don ’ sweat... And lightly browned, 8 to 10 minutes ve bought it in the pan toward end... From the classic Coq au vin and a touch of acidity to the pan toward the end it... French wine bar, cafe and market in Omaha ’ s a good one a! Are lined with an impressive selection of bottles of wine for sale can render fat.. Add wine and chicken stock to pan and bring to the skillet with the red wine, up. First browning them on the stovetop then turn the duck legs with Dried Fruit Capers... Interestingly, a sleek Vietnamese restaurant downtown plate and turn off the heat of of... It so much here at Blue Kitchen, especially cooked with a paring knife or carving fork ; with! Cooked duck but this recipe may just be the one to get it, then the... A mix of sauerkraut, apples and shallots for a rustic, satisfying, weather..., really good too cooking with tender duck legs snugly into a baking dish a! To 80 minutes or so of Porchetta trimmed fat from the pan get good and.! Sweat it cook for another 2 to 3 minutes wanted to do red wine braised duck legs with duck legs a! Liquid evaporates choosing a wine that has good acidity and freshness will help to balance fat...

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