ROASTED DUCK LEGS AND POTATOES RECIPE | NIGELLA LAWSON ...
This is one of those leave em' and love em' meals. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. And please - enough with the supposed health concerns. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch."
Provided by Nigella Lawson : Food Network
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
- Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
- Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
- Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.
CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES RECIPE ...
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables – infused with the rendered fat – would be incredible here.
Provided by Mark Bittman
Total Time 2 hours
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
- When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
- Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 589, UnsaturatedFatContent 28 grams, CarbohydrateContent 25 grams, FatContent 46 grams, FiberContent 6 grams, ProteinContent 18 grams, SaturatedFatContent 15 grams, SodiumContent 1123 milligrams, SugarContent 11 grams
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ROAST DUCK LEGS WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course
Cuisine French
Calories 473 calories per serving
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
MARY BERRY DUCK LEGS JAPANESE STYLE RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Cuisine Japanese
To make the sauce, measure the cornflour into a small pan and stir in the miso paste, soy, lime zest and juice until smooth. Add the remaining ingredients and a little salt and black pepper. Bring to the boil, stirring all the time, until thickened and coating the spoon. Set aside.
To cook the duck, arrange the legs in a large saucepan so they fit snugly in a single layer. Cover with the stock and add the ginger and garlic. Bring to the boil, cover, reduce the heat and simmer for about 1½ hours, or until tender. Set aside to cool in the stock.
Preheat the oven 220°C/200°C fan/Gas 7.
Remove the duck legs from the cooking liquid, reserving a small amount for the sauce, and place the legs in a single layer, skin side up, in a roasting tin. Brush a little of the sauce over the top of the duck legs and slide into the oven for about 20–25 minutes, until glazed and brown.
Meanwhile, reheat the remaining sauce in a small pan. Add a little of the reserved stock to thin the sauce, if necessary, then serve alongside the legs with pak choi or edamame beans.
Mary’s tips:
Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.
Freezes well after first cooking.
EASY DUCK CONFIT RECIPE - NYT COOKING
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Reviews 4
Total Time 3 hours 30 minutes
- Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.
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Total Time 2 hours 45 minutes
Category Main course
Cuisine Italian
Calories 505 calories per serving
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
CHINATOWN STEAMED AND ROASTED DUCK RECIPE | TYLER FL…
Reviews 4.5
Total Time 2 hours 30 minutes
Category main-dish
Cuisine asian
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
TRY THIS EASY ROAST DUCK RECIPE THIS SUNDAY | DINNER ...
From womanandhome.com
Reviews 2
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 445 Kcal per serving
- Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
CHINATOWN STEAMED AND ROASTED DUCK RECIPE | TYLER FL…
Reviews 4.5
Total Time 2 hours 30 minutes
Category main-dish
Cuisine asian
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
TRY THIS EASY ROAST DUCK RECIPE THIS SUNDAY | DINNER ...
From womanandhome.com
Reviews 2
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine British
Calories 445 Kcal per serving
- Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
CONFIT DUCK LEG RECIPE - BBC FOOD
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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