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