DUCK LEG RECIPE RECIPES

DUCK LEG RECIPES - BBC GOOD FOOD

Duck leg recipes - BBC Good Food image

Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. The skin is great when roasted until crisp.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SOUS VIDE DUCK LEG CONFIT - SOUS VIDE RECIPES

Sous Vide Duck Leg Confit - Sous Vide Recipes image

Give us anything “confit” — an ancient method of preserving meat in which it’s cooked in its own fat — and we’re very likely to eat it. This Sous Vide Duck Leg Confit is no exception.

Provided by Emily Farris and Jeff Akin

Total Time 12 hours 00 minutes

Prep Time 24 hours 30 minutes

Yield Ingredients for 2

Number Of Ingredients 6

Ingredients

More about "duck leg recipe recipes"

CONFIT DUCK LEG RECIPE - BBC FOOD

This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. Served with bean stew and mash, it's completely comforting. Sure, it takes time but not effort. Make to brighten up a winter day.
From bbc.co.uk
Reviews 5
Cuisine French

To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoût alongside. Top each portion with a crispy confit duck leg.

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MIGHTY DUCK RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7

Serve the duck with the chard.

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CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES

I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving

1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
2. There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
3. Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
5. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
6. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

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PAN ROASTED DUCK BREAST RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

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PAN ROASTED DUCK BREAST RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

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EASY ROAST DUCK RECIPE - NYT COOKING

Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours

Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

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ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING

For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes

Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

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EASY DUCK RECIPES - OLIVEMAGAZINE

From duck confit and Chinese-style feasts to Thai roast duck curry and vibrant salads, try our ideas for entertaining and family gatherings
From olivemagazine.com

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DUCK A L’ORANGE RECIPE - BBC FOOD

There’s a reason this retro recipe is a classic - it’s delish. Try it with hasselback potatoes and seasonal veg.
From bbc.co.uk
Reviews 4.8
Cuisine French

Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

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DUCK LEG RECIPES - GREAT BRITISH CHEFS

Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone, often with a sauce and some vegetables. Browse our delightful collection of duck leg recipes, from Ollie Moore’s gourmet Peking duck …
From greatbritishchefs.com

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DUCK RECIPES | JAMIE OLIVER

Duck recipes (24). Sweet, juicy and rich, duck is delicious in all kinds of dishes. In our selection of gorgeous duck recipes, you’ll find inspiration for Peking-inspired roasts, indulgent slow-cooked rag ù s …
From jamieoliver.com

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CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOO…

Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans.
From foodandwine.com

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CONFIT DUCK RECIPE - BBC GOOD FOOD

The process gives meat the most fabulous texture and flavour. Confit duck legs are particularly worth the wait – cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. Duck …
From bbcgoodfood.com

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CONFIT DUCK RECIPE - BBC GOOD FOOD

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DUCK RECIPES | MAPLE LEAF FARMS

Duck fat french-fries topped with juicy pulled duck leg meat, white cheddar cheese curds and duck fat gravy. Roasted Whole Duck - Basic Recipe for Crispy Skin This basic roast duck recipe …
From mapleleaffarms.com

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ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...

Return to oven. If you have a 5-pound duck, cook for another 15 minutes; for a 6-pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 180F at the thickest part of the leg and thigh joint. Remove duck …
From mapleleaffarms.com

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SOUS VIDE DUCK CONFIT RECIPE - SERIOUS EATS

Mar 17, 2021 · The biggest challenge for most home cooks faced with a duck confit recipe is procuring enough rendered fat to submerge all the duck. Store-bought duck fat is expensive, …
From seriouseats.com

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DUCK LEG CONFIT | DUCK CONFIT FOR SALE | SHOP D'ARTAGNAN

Our fully-cooked duck leg confit can be crisped in a skillet, grilled, or broiled in just minutes. Served in the bone or shredded, the meat can be used in a variety of dishes, from soups and …
From dartagnan.com

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FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...

When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily. Calculate about 60 min/kg. Let the duck …
From canardsdulacbrome.com

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EASY ROAST DUCK LEGS RECIPE - HOW TO ROAST DUCK LEGS ...

Dec 17, 2015 · This duck leg recipe is intended to get you close to the luxury that is confit: tender, melt-in-your-mouth meat with crispy skin. It will work with all store-bought duck legs, as well as …
From honest-food.net

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ROASTED STUFFED DUCK RECIPE - MOMSDISH

Dec 28, 2021 · Stuff the Duck: Wipe off any excess marinade. Stuff the duck with rice, followed by the slices of carrots and apples. Bake the Duck: Bake the duck at 300°F for about 90 minutes in a …
From momsdish.com

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ROAST WILD DUCK (TEAL) RECIPE - SIMPLY RECIPES

Feb 09, 2021 · Put the duck carcasses in a saucepan, cover with an inch of cold water, bring to a simmer, lower the heat to barely-a-bubble-simmer covered, and cook for 3 hours. Then strain the stock to a glass jar, let cool to room temperature and refrigerate. Use the duck stock in place of chicken stock for recipes.
From simplyrecipes.com

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RECIPES FROM MISS KAY'S DUCK COMMANDER KITCHEN - A&E

Recipes From Kay's Kitchen. By Kay Robertson With Chrys Howard. Do you find yourself drooling over some of the dishes featured on Duck Dynasty? Here some of the Robertson family's favorite recipes, featured in Kay Robertson's new cookbook, "Miss Kay's Duck …
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EASY ROAST DUCK LEGS RECIPE - HOW TO ROAST DUCK LEGS ...

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ROASTED STUFFED DUCK RECIPE - MOMSDISH

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ROAST WILD DUCK (TEAL) RECIPE - SIMPLY RECIPES

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RECIPES FROM MISS KAY'S DUCK COMMANDER KITCHEN - A&E

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DUCK LEGS RECIPES - GRESSINGHAM

We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. Five-Spice Duck Leg & Asian Slaw. Confit Duck Leg. Crispy Aromatic Duck Pancakes. ... Download your free recipe book to get access to a host of deliciously flavoured recipes …
From gressinghamduck.co.uk

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EASY DUCK A L'ORANGE RECIPE - D'ARTAGNAN

Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Preheat oven to 375 degrees F. Remove duck from marinade, reserving marinade. Prick duck …
From dartagnan.com

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DUCK BREAST RECIPES - HUNTER ANGLER GARDENER COOK

Incidentally, I also have my recipes for ground duck ground goose here, too, because it is really hard to get meat off a little wild duck leg to grind, so I mostly grind the breast meat of lesser ducks, …
From honest-food.net

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TURKEY LEG RECIPES - GREAT BRITISH CHEFS

Turkey leg is a lean, tasty cut of meat. Inexpensive and with a large yield of dark meat, it is a great option for the home cook; especially when braised. Browse this supreme collection of turkey leg recipes which includes William Drabble's turkey leg recipe …
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ROAST DUCK 101 - MARTHA STEWART

Dec 04, 2019 · Roast for 50 minutes. Flip duck, breast side up, and roast until duck registers 165 degree on an instant-read thermometer, about 50 minutes more. Let stand for 15 minutes before carving. Spoon off fat from roasting pan (reserve if desired). Carefully tilt duck…
From marthastewart.com

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10 BEST ROASTED DUCK LEGS RECIPES | YUMMLY

Feb 19, 2022 · duck legs, garlic, bay leaves, olive oil, salt and ground black pepper and 2 more French Ploughmans Chez Le Rêve Français butter, duck, ham, duck legs, red onions, cornichons, red …
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21 BEST CHICKEN THIGH AND LEG RECIPES | WAYS TO COOK ...

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HOW TO MAKE CASSOULET - ALLRECIPES

However, in his recipe, he uses Pork hocks which he cooks separately, with the bay leaf, garlic, thyme, rosemary, parsley and onion and he doesn't use the duck confit. He adds chopped morsels …
From allrecipes.com

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AMERICA'S TASTIEST DUCK - JURGIELEWICZ DUCK

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