EASY DUCK SAUCE RECIPE RECIPES
ROAST DUCK LEGS WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
Provided by Mary Cadogan
Categories Dinner, Main course
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- 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.
Nutrition Facts : Calories 473 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 48 grams protein, SodiumContent 0.51 milligram of sodium
ROAST DUCK LEGS WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
Provided by Mary Cadogan
Categories Dinner, Main course
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- 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.
Nutrition Facts : Calories 473 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 48 grams protein, SodiumContent 0.51 milligram of sodium
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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
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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ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
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I hadn't cooked duck in a while, so I was looking forward to trying this recipe. Sadly, I'm not going to be using it again. The duck skin was too salty - 2 teaspoons tuned out waaay too salty for us- we ended up cutting off the skin. Also, the sauce with the raspberries was a bit bland and didn't match very well with the duck.
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PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
Jun 02, 2021 · Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange zest and juice, salt, and black pepper. Serve with duck …
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EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
Sep 20, 2019 · Easy Peking Duck: Recipe Instructions First, marinate the duck. Mix the salt, soy sauce, Shaoxing wine, and five spice powder in a small bowl and massage into the duck. For the record, authentic Peking duck you get in Beijing is quite bland (the focus is on the flavor of the skin and duck …
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