CURRY-GLAZED DUCK LEGS

Curry-Glazed Duck Legs image

Provided by Christine Muhlke

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 12

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Ingredients

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