(Set the removed fat aside in a small container then put it the refrigerator for future use. If serving immediately, transfer duck legs to broiler pan and preheat broiler. Stuff the duck with the sliced apple and the remaining thyme, dried cherries and cinnamon stick. Broil duck legs until skin is crisp and sizzling, 8 to 10 minutes. Easy. If skin begins to burn, adjust heat; bits at bottom of pan should be dark brown, not black. Set aside and rewarm at serving time. Pat duck legs dry with paper towels; do not rub off spices. Cover and refrigerate overnight. In a medium saucepot, heat 1 Tbsp. Duck meat is tender, sweet and, unlike turkey or chicken, there’s a lot of meat on the bones. Season the duck legs all over with 1/2 tsp. Roast in the oven for 3 hours. Remove duck from casserole. https://www.bonappetit.com/recipe/saut-ed-duck-breasts-with-wild-mushrooms Bring to a boil, reduce to simmer, and cook 30 minutes. Remove all but about one tablespoon of the fat. 4. Pat the duck legs dry with paper toweling and season on both sides with salt, pepper and about 1/3 of the herbes de Provence. Duck fat may be used to replace butter or oil in another recipe). Heat the oil in a large sauté pan over medium-high flame. Once duck has completed cooking, remove the duck from the … Add wine and stock, pepper and salt. Roast for 1 hour, basting duck pieces with cooking juices every 10 minutes. Pour off all fat from skillet. In a small bowl pour port over cherries and set aside. The braised red cabbage which is sweet and sharp counterbalances the duck. To make the Sour Cherry Mojo: Soak the dry cherries in a bowl with red wine for 1 hour. Remove thyme, bay leaves and duck from braising juices and skim off excess fat. In a heavy casserole, put duck, vegetables, spices and bouquet garni. Duck leg is done when juices run clear when the leg is pierced at the thickest part. https://www.foodrepublic.com/recipes/french-tonight-braised-duck-with-cherries We Have A Ton Of Très Chic French Recipes, When Only Farm Eggs Will Do, You Can Rent Chickens. When the duck is done, the meat should fall easily from the bone. Add cherries and soaking liquid and simmer until reduced by half. 6 large duck legs, including thighs 1 tablespoon coriander seeds, lightly toasted 1 1/2 teaspoons black peppercorns 1 teaspoon allspice berries 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 2 teaspoons coarse salt 1 cup tawny port 1/2 cup dried cherries (not sweetened) 2 large shallots, thinly sliced 2 bay leaves 2 cups chicken stock Salt and freshly ground black pepper Polenta or mashed potatoes, for serving. Steamed Duck Leg & Winter Vegetables. If holding for one or two days, refrigerate duck legs and braising liquid separately. Place legs in a shallow bowl or sealable plastic bag. salt and 1/4 tsp. All Rights Reserved. Serve one whole leg on polenta or mashed potatoes, with sauce spooned over and around. pepper. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Cook until skin is browned and crisp, 8 to 10 minutes; turn and brown other side, about 4 minutes more. Place on a rack in a roasting pan and put into an oven set at 450˚ for 25 minutes. One victim is the town of Montmorency, just ten miles from Paris, where the cherries that bear its name are now grown in only a few orchards. Toss all ingredients together in pan, smothering the duck. When the oil has begun to smoke, add in the shallots, chipotle, and garlic. Broil duck legs until skin is crisp and sizzling, 8 to 10 minutes. Quick. 4. You may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. Braised Tamarind & hoisin sticky Duck. Add thyme, bay leaves, Sin Zin and broth and bring to a simmer. © 2021 Food Republic. Cover tightly. https://www.food.com/recipe/crispy-braised-duck-legs-119291 Check your email for a confirmation link. Add the duck legs, skin side down, and cook … Carve into serving pieces. Stir in Sin Zin soaked cherries after 1 hour. It might not sound so glamorous, but if it’s cooked right, cabbage is an extraordinary side dish for duck. Add … In a skillet, melt remaining butter, add sugar and cherries, and sauté for 10 minutes. Turn heat to low, cover pan and let braise for 30-45 minutes. ... Roast Duck Leg Soup Noodles. When hot, add 3 duck legs, skin side down. Val-d’Oise, directly north of Paris, is in the second tier of Île-de-France departments circling the city. Add salt and legs with skin side up, cover with a tight lid, transfer to oven and cook for 1½ hours or until very tender. They’re then braised in a red wine and chicken stock in the oven with aromatics including a head of garlic and dried fruits. Add bay leaves and stock and simmer until reduced by half. You sear the duck legs to a brilliant brown color. Remove duck from oven and place on a serving platter. 1. Pour over duck legs in pot. Adapted from “All About Braising,” by Molly Stevens (W.W. Norton, 2004). However it is not a dinner-in–twenty-minutes dish. Cherries are particularly delicious with duck.” —Jérôme Chartier, deputy of Val-d’Oise, Reprinted with permission from French Country Cooking. Transfer the duck legs to warmed individual plates or a platter, spoon the cherry-port juices and the onion-garlic mixture over the top, and serve. Repeat with remaining duck legs, but leave 2 teaspoons of fat in empty skillet. Fruits with high acidity work, too -- dried sour cherries, blackberries and raspberries or citrus. Serves 4 to 6. Transfer duck legs to a heavy 4- to 5-quart pot with a tight-fitting lid. One day before cooking, prepare duck legs: without cutting into skin, trim off excess fat (there may be quite a bit; reserve for roasting potatoes or vegetables). Recipe: Port-Braised Duck Legs With Black Pepper and Dried Cherries. Cabbage works great with duck. In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. During the last 15 minutes of roasting the duck legs, pour the cherry mixture evenly over the top. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce By using this website, you agree to our use of cookies. Confit duck legs. Bake 1 hour, then turn and cook 1 hour more, or until tender. In a spice grinder or a mortar, combine coriander, peppercorns and allspice, and grind until coarse. Simmer liquid until thick and saucy, 8 to 10 minutes; add salt and pepper to taste. Return the pan to the heat. “This long-established preparation with sour cherries — emblematic of Montmorency — represents well our region. In a small bowl pour port over cherries and set aside. Success! Recipe Shorts: Three Delicious Meals In Three Sent... How To Make Can't-F*ck-It-Up Fried Chicken, 15 Types Of Grapes To Know, Eat And Drink, Know These 12 Citrus Varieties And When They Are In Season. Add the wine, bring to a simmer and cook for 2-3 mins. Put some braised fennel on serving plates Picture , followed by one or two duck legs. The best side dishes for duck are those based on vegetables, accompanied by sour and sweet gravy. Cover the pan with aluminum foil. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. www.strawberryplum.com/red-wine-braised-duck-legs-with-mushrooms-shallots When the legs are nicely browned, turn and sear the meat side for 1-2 min. Comfort Food Classic: 8 Ways To Make Braised Beef. Add the … Heat the oil in a deep 12-inch skillet, preferably cast iron, over medium heat. Return skillet to medium heat, add shallots and cook, stirring, 2 minutes. We use cookies to provide you with a great experience and to help our website run effectively. 3. Place in an ovenproof dish and dot with half the butter. Braised Duck Legs with Mustard Greens and Bok Choy. 2. Remove chilled fat from top of braising liquid and discard, then gently reheat duck legs in liquid. The process gives meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … Cultivation of the red sour Montmorency cherry is increasing elsewhere, however, as its high antioxidant level adds to its culinary appeal. Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. I used a mixed bag of dry fruits including raisins, sour cherries—even some pineapple. Tie the legs together to help close the cavity and sprinkle the duck with salt and pepper. Pâté in a Pastry Crust. Heat a large, heavy skillet over medium-high heat. Duck Confit Crostini with Pickled Cherries and Duck Cracklings For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve... By Dawn Perry Duck with Apple and Cherry Sauce. From the ultra-simple and rustic to the famed complex pastries and luxurious composed dishes that bolster French cuisine’s international renown, you can be sure there are instant favorites to be found. Serve. Finish dish as in Step 4. https://realfood.tesco.com/recipes/braised-duck-legs-sticky-shallots.html Pat duck legs dry with paper towels; do not rub off spices. Cook for 3 min then add in the cherry mix. Transfer the legs to a plate. Mix in thyme and coarse salt, and rub mixture all over duck legs. PORT-BRAISED DUCK LEGS WITH BLACK PEPPER AND DRIED CHERRIES. 5. Lower heat to minimum and simmer another 10 minutes. of oil over medium-high heat. Season to taste with salt and pepper and add more chicken stock if necessary. Cook for 5 min then deglaze with red wine vinegar and duck stock. Spoon off and discard as much fat as possible from braising liquid. Pour cherries over and around duck. Fresh Duck Delicious. ... Cherry & Red Wine Sauce. Heat a large, heavy skillet over medium-high heat. Transfer duck legs to broiler pan and preheat broiler. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; … Its rich land remains largely agricultural, but residential subdivision is on the rise. Serve one whole leg on polenta or mashed potatoes, with sauce spooned over and around. Add the chopped cherries, red wine and cherry brandy, and simmer for a few minutes. The next day, preheat oven to 325 degrees. Position a rack in the center of the oven and heat the oven to 350°F. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender.