red wine braised duck legs

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 Your email address will not be published.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 Your email address will not be published. 2 large cloves garlic, minced Method: Cut cabbage in half lengthwise.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

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