Best Curried Duck Legs With Ginger And Rhubarb Recipes

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CURRIED DUCK LEGS WITH GINGER AND RHUBARB



Curried Duck Legs With Ginger and Rhubarb image

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6)
Kosher salt
2 tablespoons olive oil
2 large onions, diced (about 4 cups)
6 garlic cloves, chopped
1 4-inch-long piece fresh ginger, peeled and chopped
1 tablespoon garam masala
1 tablespoon cider vinegar
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/3 cup unsweetened coconut milk
1/2 pound rhubarb, sliced 1/2 -inch thick (2 cups)
1 tablespoon brown sugar
Chopped fresh cilantro or chives, for garnish

Steps:

  • Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
  • Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
  • While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
  • When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
  • Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
  • Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 42 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

CURRY-GLAZED DUCK LEGS



Curry-Glazed Duck Legs image

Provided by Christine Muhlke

Categories     dinner, main course

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 12

6 to 8 duck legs
2 to 3 cloves garlic
1 to 2 minced jalapeños
2 teaspoons curry powder
2 tablespoons minced ginger
Grated zest of one orange
Salt
freshly ground black pepper
Extra-virgin olive oil
1/2 cup orange juice
1/2 cup lime juice (from about 4 limes)
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees. Rinse and pat the duck legs dry with paper towels.
  • Using a blender or a mortar and pestle, blend the garlic, jalapeños, curry, ginger, zest and a large pinch of salt and pepper. Stir in enough olive oil to make a paste, 2 to 3 tablespoons.
  • Rub the paste into the duck legs, season with salt and pepper and place in a large roasting pan. Roast for 1 hour to render the fat. Lower the oven temperature to 325 degrees. Pour off the fat and reserve for another use.
  • Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.
  • Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 82 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 27 grams, Sodium 663 milligrams, Sugar 4 grams

SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE



Seared Duck Breast With Ginger Rhubarb Sauce image

Make and share this Seared Duck Breast With Ginger Rhubarb Sauce recipe from Food.com.

Provided by dicentra

Categories     Duck Breasts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups dry red wine
1 cup finely chopped rhubarb
2 tablespoons finely chopped shallots
1 bay leaf
1 star anise
1/2 cup ginger preserves
1/2 teaspoon kosher salt, divided
2 (12 ounce) packages boneless whole duck breasts, thawed, skinned, and cut in half
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
  • Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
  • Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
  • Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 587.5, Fat 20.8, SaturatedFat 5.3, Cholesterol 231.2, Sodium 380.5, Carbohydrate 33.6, Fiber 1.1, Sugar 20.9, Protein 42.3

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