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