Best Braised Duck Recipes

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CRISPY BRAISED DUCK LEGS



Crispy Braised Duck Legs image

Make and share this Crispy Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

  • Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
  • When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
  • Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
  • Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

RED-WINE-BRAISED DUCK LEGS



Red-Wine-Braised Duck Legs image

A quick and easy recipe for Red-Wine-Braised Duck Legs

Categories     Duck     Garlic     Braise     Dried Fruit     Red Wine     Winter     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 7

6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat
1/2 cup dry red wine
2 heads garlic, cloves separated and peeled
8 fresh thyme sprigs
1 cup mixed dried fruit such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins
5 cups chicken broth
Accompaniment: buttered noodles or roasted and mashed potatoes

Steps:

  • Preheat oven to 350°F. and season duck legs with salt and pepper.
  • In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
  • Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
  • Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
  • Serve duck legs with sauce and noodles or roasted and mashed potatoes.

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS



Red-Wine-Braised Duck Legs with Roasted Pears and Onions image

Categories     Duck     Onion     Braise     Marinate     Pear     Red Wine     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 19

4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks)
a 750-ml. bottle light fruity red wine such as Pinot Noir (about 3 1/4 cups)
a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
1 tablespoon vegetable oil
1 large carrot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large onion , cut 1/4-inch dice
2 large fresh parsley sprigs plus 1 tablespoon minced fresh parsley leaves
For roasted pears and onions
3 medium onions, halved or quartered
2 ripe Bosc pears
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons honey
1/4 teaspoon salt
a beurre manié made by rubbing together 2 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
Garnish: parsley sprigs
*available at some butcher shops
**available in spice section of supermarkets

Steps:

  • Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
  • Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
  • Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. 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. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
  • Make roasted pears and onions during last hour of duck braising:
  • Preheat oven to 400°F.
  • In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
  • Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
  • Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA



Italian Red-Wine Braised Duck with Olive Gremolata image

Provided by David Tanis

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

4 Muscovy duck legs (about 4 pounds), untrimmed
Salt and pepper
1/2 teaspoon coriander seed, toasted and coarsely ground
1/2 teaspoon fennel seed, toasted and coarsely ground
2 tablespoons olive oil
2 cups finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 large thyme sprig
1 bay leaf
1 4-inch strip of orange peel, pith removed
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup chopped canned or fresh tomatoes
1 cup dry red wine
3 cups chicken broth
Pinch cayenne or red pepper, optional
Olive gremolata for garnish (recipe here)

Steps:

  • Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
  • Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
  • Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
  • Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
  • Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.

BRAISED DUCK



Braised Duck image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h30m

Yield 2 to 3 servings

Number Of Ingredients 5

Kosher salt
Freshly ground black pepper
1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
4 sprigs thyme
3 cloves garlic, skin left on and lightly crushed

Steps:

  • Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
  • Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

BRAISED DUCK LEGS AND SAUTéED DUCK BREAST



Braised Duck Legs and Sautéed Duck Breast image

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Provided by Raquel Carena

Categories     Duck     Garlic     Ginger     Braise     Dinner     Lemon     Winter     Parsley     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 (6- to 7-pound) Long Island (Pekin) duck, excess fat from body cavity discarded
1 leek, cut into 1-inch pieces
2 large sweet onions (2 pounds total) such as Vidalia
1 medium carrot
1 quart water
2 pounds parsnips
1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided
1 (1-inch) piece peeled ginger
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup chopped parsley
3 garlic cloves, finely chopped

Steps:

  • Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
  • Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
  • Preheat oven to 350°F with rack in middle.
  • Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
  • Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
  • Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.

BRAISED DUCK LEGS WITH PLUMS AND RED WINE



Braised Duck Legs With Plums and Red Wine image

This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run - you can brown more legs at a time.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

8 duck legs, about 4 pounds
2 tablespoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
Pinch of cayenne
2 cups diced red onion
1 tablespoon tomato paste
1 cup dry red wine
4 cups chicken broth
1 (1-inch) piece of cinnamon stick
2 pieces star anise
1 bay leaf
2 pounds small purple free-stone plums, halved, pits removed
1 tablespoon butter
1/2 cup chopped parsley
3 tablespoons finely sliced chives
1/4 cup roughly chopped pistachios
1 teaspoon grated lemon zest

Steps:

  • Lay the duck legs on a baking sheet in one layer. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. Sprinkle salt mixture evenly over duck legs on both sides. Set aside for 20 minutes. (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight.)
  • Put a wide, heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot, add duck legs skin side down. Legs will begin to exude fat and sizzle. Let them cook, without moving them, until nicely browned, about 10 minutes. Turn legs and cook on other side for 10 minutes more.
  • Remove browned legs from pan and set aside. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. Add cinnamon stick, star anise and bay leaf. Chop half the plums into 1/2-inch pieces and add to the simmering broth.
  • Heat oven to 400 degrees. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. Lower heat to 350 degrees and bake for 30 to 40 minutes more, until legs are quite tender when pierced with a skewer. Remove pot from oven and skim fat from surface. (You may prepare the dish to this point 1 to 2 days in advance, if desired.)
  • Heat butter in a wide skillet over medium-high heat. Add reserved plums cut side down and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
  • Transfer duck legs to a warm platter and spoon the hot sauce over them. Garnish with sautéed plums. Mix together parsley, chives, pistachios and lemon zest. Sprinkle parsley mixture over the top and serve.

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES



Braised Duck Legs with Leeks and Green Olives image

Provided by Alice Waters

Categories     Duck     Olive     Braise     Leek     White Wine     Fall     Winter     Thyme     Parsley

Yield Makes 4 servings

Number Of Ingredients 13

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

Steps:

  • Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
  • Preheat the oven to 425°F.
  • In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
  • The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
  • Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
  • Variations
  • · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
  • · Substitute dry sherry for half the wine.
  • · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
  • · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

BRAISED DUCK WITH TURNIPS



Braised Duck with Turnips image

Categories     Duck     Braise     High Fiber     Turnip     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 5- to 5 1/2-pound ducklings, giblets reserved
1 tablespoon vegetable oil
3 cups finely chopped onions
2 medium carrots, chopped
1 bunch Italian parsley, stems chopped, 3 tablespoons leaves mince
1 teaspoon dried thyme
1 bay leaf
3 3/4 cups canned chicken broth
1 1/2 cups dry white wine
8 turnips (about 2 pounds), trimmed, peeled
3 tablespoons cornstarch

Steps:

  • Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
  • Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
  • Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
  • Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
  • Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
  • Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

BRAISED DUCK WITH OLIVES



Braised Duck With Olives image

Provided by Jason Epstein

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 Pekin duck, about 3 1/2 pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)

Steps:

  • Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
  • Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
  • Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
  • Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
  • To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS



Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

  • Preheat oven to 350 degrees F.
  • For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
  • For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
  • For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
  • In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

DUCK BRAISED WITH TURNIPS AND SHALLOTS



Duck Braised with Turnips and Shallots image

Provided by Florence Fabricant

Categories     dinner, project, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 8

1 5-pound duck, cut up, backbone and wing tips removed
Salt and freshly ground black pepper
8 shallots (about 10 ounces), peeled
6 medium-size white turnips (about 1 pound), trimmed, peeled and quartered
1/2 cup dry red wine
8 cloves garlic
3/4 cup well-seasoned duck, veal or chicken stock
5 sprigs fresh thyme

Steps:

  • Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
  • Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
  • Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
  • Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

DUCK LEGS BRAISED WITH SEVILLE ORANGES



Duck legs braised with Seville oranges image

This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 15

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
25g butter
pinch caster sugar
roast parsnips and steamed kale , to serve

Steps:

  • 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.

Nutrition Facts : Calories 456 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

ROASTED AND BRAISED DUCK WITH SAUERKRAUT



Roasted And Braised Duck With Sauerkraut image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

1 duck, about 4 pounds
Salt and freshly ground black pepper
1 quart sauerkraut, rinsed
2 teaspoons paprika
1/2 cup dry white wine or water
2 bay leaves

Steps:

  • Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
  • Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
  • Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE



Roast Duck with Prunes and Wine-Braised Cabbage image

Provided by Torben Jensen

Categories     Fruit Juice     Duck     Fruit     Poultry     Vegetable     Braise     Roast     Christmas     Thanksgiving     Dried Fruit     Prune     Apple     Red Wine     Winter     Cabbage     Christmas Eve     Party     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup (1/2 stick) butter
6 cups thinly sliced red cabbage (from half of large head)
3 cups blackberry-cranberry juice
1 3/4 cups dry red wine
1/2 cup red wine vinegar
1/4 cup sugar
1/2 orange, sliced
1 cinnamon stick
1 5 1/4-pound duck
26 large prunes, pitted
1 Granny Smith apple, halved, cored, sliced

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
  • Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
  • Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
  • Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
  • Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.

DUCK BREAST WITH BRAISED BELGIAN ENDIVE, SHAVED CAULIFLOWER AND GREEN PEPPERCORNS



Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns image

Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin. Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium. Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer. It has such a special flavor; it would be a pity to throw it away. We use the duck fat for the best roasted potatoes but also love it for cooking trout and char and salmon fillets, and recommend roasting cauliflower and baby white turnips in it as well, for the most special combination of clean, juicy and luscious.

Provided by Gabrielle Hamilton

Categories     meat, poultry

Time 40m

Yield Serves 4

Number Of Ingredients 9

2 whole duck breasts, about 7-8 ounces each (4 halves)
Kosher salt and freshly ground black pepper
2 heads Belgian endive, trimmed
1 tablespoon green peppercorns, in brine
2 cups shaved cauliflower "pebbles"
1 large shallot, finely minced
1 cup chicken broth or stock
1/4 - 1/2 cup dry sherry or dry vermouth
Splash of sherry vinegar

Steps:

  • Split and trim the duck breasts to yield 4 individual breasts. Some people remove the "tenders," as there is a small span of unchewable silver skin within, but I just leave them intact and deal with it when eating, like the fat or gristle in any steak or chop. It's just part of the deal.
  • Season the duck with salt and pepper generously on both skin and flesh sides, then place breasts skin-side down in an extra-large heavy-bottomed steel pan.
  • Set the pan over medium-low heat, and gently cook the duck breasts 20 to 25 minutes, skin-side down the whole time, pouring off the rendering duck fat many times along the way so that the duck does not poach or steam in its own fat. Save all of that duck fat.
  • In the meantime, split the endive heads in half lengthwise, and remove any limp outer leaves. Crush the green peppercorns with the flat side of your chef's knife, then mince the crushed peppercorns further, sometimes dragging the mince under the flat side of your knife to make it into a paste, as you might with a clove of garlic.
  • When the duck skin is dark golden brown and crisp and most of the white fat has rendered out, turn the breast flesh-side down. Increase heat to medium-high (you want to get a true sear and not a gray "steam"), and sear for 2 to 4 minutes, or until the flesh is golden brown. Remove the duck breasts from the pan, and set them aside in a warm place.
  • Add a nice spoonful of the rendered duck fat back into the hot pan, and lay in the endive halves, cut-side down. Cook until you get a dark golden sear on the cut sides of the endive, about 3 minutes. Turn the endives over onto their rounded backs, and add the cauliflower, shallot and peppercorn paste to the pan.
  • Add back in another nice spoonful of the rendered duck fat, and stir together as best as you can without disturbing the endive. You can move it to the side and give yourself some room for stirring and cooking the cauliflower. You want to make sure the cauliflower and the shallots have contact with the fond (the fat, salt and pepper that have been left behind from the cooking of the duck breasts) in the pan.
  • Add the chicken stock and the sherry or vermouth, and partly cover the pan to simmer the vegetables until soft and cooked, about 4 minutes. The liquid will be absorbed, the high note of the alcohol will burn off and a loose sauce will remain when finished cooking.
  • Season the vegetables with salt and pepper as needed, and drizzle some more of the rendered duck fat over the whole deal if that moves you, as it does me.
  • Slice the duck breasts across at a slight bias, approximately the thickness of your pinkie, and serve each with endive and cauliflower. Sprinkle a few drops of sherry vinegar over each serving to finish.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 4 grams

SINGAPOREAN BRAISED DUCK



Singaporean Braised Duck image

The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.

Provided by Francis Lam

Categories     dinner, one pot, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 5-pound duck, whole
2 tablespoons kosher salt, plus more to taste
2 tablespoons Chinese five-spice powder
8 teaspoons sugar
4 pods star anise
15 cloves garlic, lightly smashed
4 inches galangal or ginger, peeled and sliced into 1/4-inch coins
1 cup kecap manis (see note)
14 ounces packaged fried tofu, cut into 2-inch pieces
6 hard-boiled eggs
Steamed rice, for serving
Auntie Khar Imm's Chile Sauce (see recipe)

Steps:

  • Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
  • Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
  • Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
  • Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
  • Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams

BRAISED DUCK WITH SPICED LENTILS AND LIME ONIONS



Braised Duck with Spiced Lentils and Lime Onions image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 (5-pound) duck
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, crushed
2 cinnamon sticks, halved
4 cups chicken or duck fat or lard
1/3 cup olive oil
2 onions, thinly sliced
1/2 cup freshly squeezed lime juice
Spiced Pineapple Lentils, recipe follows, warmed

Steps:

  • Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool.
  • When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week.
  • To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes.
  • Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving.
  • To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately.

ASIAN BRAISED DUCK LEGS



Asian Braised Duck Legs image

Make and share this Asian Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 duck legs
1/2 tablespoon fermented black beans
8 garlic cloves, chopped
1/2 tablespoon minced ginger
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 cup shiitake mushroom, sliced
1/2 cup shaoxing wine
1/4 cup tamari
1/4 cup brown sugar
1/2 teaspoon thyme
water, to cover
salt, pepper

Steps:

  • Season legs with salt& pepper.
  • Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
  • Turn over and cook 2 minutes more, remove to a plate.
  • In fat add black beans, garlic, and ginger.
  • saute 2 minutes.
  • Add onion, carrots, celery, shiitakes, cook 3 minutes more.
  • Add shaoxing and deglaze the pan.
  • Add tamari, sugar, thyme and duck legs back to pan, fat side up.
  • Add water to cover.
  • Simmer 1 1/2 hrs until duck is tender.
  • Remove legs to a platter.
  • Reduce cooking liquid by one half until thickened.
  • You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
  • Pour over legs.

Nutrition Facts : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3

BRAISED MUSCOVY DUCK



Braised Muscovy Duck image

I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.

Provided by firefly68

Categories     One Dish Meal

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 whole duck, Muscovy
1 1/4 cups beer, dark
2 onions, cut up
2 carrots, cut up
2 apples, cut up
1 cabbage, small head, cut up
1/2 cup dried cherries
10 dried apricots
2 tablespoons soy sauce
1 teaspoon pepper, freshly ground

Steps:

  • Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

Nutrition Facts : Calories 990.8, Fat 83.5, SaturatedFat 28, Cholesterol 160.6, Sodium 514.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19, Protein 28.4

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