DUCK LEGS WITH ORANGE SAUCE – RECIPE | TASTYCRAZE.COM
Provided by: Fat Berta
Total time: 100 minutes
Prep time: 20 minutes
Cook time: 80 minutes
|duck legs – 2 (26.5 oz (750 g))|
|butter – 1 2/3 tbsp (25 g), German – style|
|oranges – 1 (juice and rind)|
|liqueur – orange, 2 tbsp (30 ml)|
|honey – 1 tbsp|
|cooking cream – 2/3 cup (150 ml)|
- Remove any excess fat from the duck legs, as well as the cartilage with the skin on the bottom, to reveal the bones underneath.
- Heat up a pan without oil, sprinkle the legs with salt and pepper and brown them on all sides.
- After you flip the meat over, add 1 2/3 tbsp (25 g) of butter to the pan and pour it over the duck meat once it melts.
- Transfer the browned legs to an oven dish and bake 45-60 min. in a 360°F (180 °C) oven.
- Grate the orange rind, squeeze the juice from the citrus and put it into the pot on the stove. Add the honey and sprinkle a little salt and pepper after the juice comes to a boil. In a thin trickle, pour in the cream with the liqueur , stir and remove from the stove after several min. and strain the sauce.
- Serve the duck legs with the orange sauce.
DUCK LEGS BRAISED WITH SEVILLE ORANGES RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course
Total time: 2 hours 40 minutes
Prep time: 20 minutes
Cook time: 2 hours 20 minutes
|4 duck legs|
|1 tbsp mild olive oil|
|2 Seville oranges , washed and cut into slices|
|12 shallots , 8 left whole, the remainder chopped|
|1 celery stick, finely chopped|
|1 medium carrot , cut into chunks|
|50ml dry white wine|
|1 large thyme sprig|
|1 small rosemary sprig|
|2 bay leaves|
|1 garlic clove , finely sliced|
|200ml chicken stock|
|pinch caster sugar|
|roast parsnips and steamed kale , to serve|
- Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.
- Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.
- Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.
- Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.
Calories 456 calories, FatContent 30 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.7 milligram of sodium
BRAISED CHILE-MARMALADE DUCK LEGS WITH BRUSSELS SPROUTS RECIPE …
Provided by: Christian Reynoso
Total time: 3 hours
Cook time: 50 minutes
Yield: 4 servings
|4 skin-on, bone-in duck legs (2–3 lb.), excess fat trimmed|
|4 tsp. kosher salt, divided|
|1 Tbsp. extra-virgin olive oil|
|1 navel orange, ends trimmed, cut into 12 wedges|
|½ cup neutral white wine (such as Pinot Grigio or unoaked Chardonnay)|
|5 Tbsp. orange marmalade|
|2–3 small dried chiles (such as cayenne or chile de árbol)|
|2½ cups chicken stock or low-sodium chicken broth|
|2 Tbsp. rosemary leaves, divided|
|1 lb. brussels sprouts, trimmed, halved if large|
- Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
- Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don’t overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
- Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
- Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don’t have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
- When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
- Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
- Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they’re delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
- Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
- Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.