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red wine braised duck legs

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

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