Best Braised Duck Legs With Shallots And Parsnips Recipes

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JACQUES'S SKILLET DUCK WITH PARSNIPS AND SHALLOTS



Jacques's Skillet Duck with Parsnips and Shallots image

Provided by Julia Child

Categories     Duck     Vegetable     Fry     Sauté     Dinner     Parsnip     Fall     Shallot     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces
2 cups large whole shallots, peeled (about 10 ounces unpeeled)
2 heads garlic, cloves (about 30), separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
chopped fresh parsley, for garnish
Special equipment:
Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover
A large perforated spoon or skimmer
A large serving platter

Steps:

  • Separating the duck:
  • Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice - in a semicircle - around the wishbone. Slide your finger in back of wishbone and pry it out.
  • To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
  • To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
  • Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
  • You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
  • Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
  • Frying the duck:
  • Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
  • Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
  • Turn the heat down to low. Leave the duck pieces on their skin - they should be half submerged in fat - and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
  • When the duck and vegetables are tender - pierce with a sharp knife to check - turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
  • Pour off the clear duck fat from the pan - you will have 1 1/2 cups or so - and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
  • A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES



Crisp-Braised Duck Legs with Aromatic Vegetables image

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

Categories     dinner, lunch, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

2 duck legs, trimmed of excess fat
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade

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, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams

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.

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

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