Best Tender Duck Legs With Baby Turnips Recipes
DUCK BRAISED WITH TURNIPS AND SHALLOTS
Provided by Florence Fabricant
Categories dinner, project, roasts, main course
Time 3h
Yield 4 servings
Number Of Ingredients 8
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 WITH CABBAGE AND TOMATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 4h10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Trim the fat from under the skin around the duck legs. Combine the salt, pepper and rosemary. Sprinkle the mixture on the legs and let them marinate at room temperature for two hours.
- Preheat oven to 350 degrees. Heat a cast iron casserole and place the duck legs skin side down. Cook slowly for 20 minutes, until the legs are evenly browned. Pour the excess fat off as you cook.
- Remove the legs from the pan and leave in one tablespoon duck fat. Add the onion and cook until soft. Add the cabbage, balsamic vinegar, pepper to taste and cook until the cabbage is wilted. Place the cabbage in a baking dish and put the duck legs on top. Spread the tomatoes over the top, cover and bake for one-and-a-half hours or until the duck legs are tender.
Nutrition Facts : @context http, Calories 961, UnsaturatedFat 54 grams, Carbohydrate 10 grams, Fat 89 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 30 grams, Sodium 921 milligrams, Sugar 6 grams
BRAISED DUCK WITH TURNIPS
Categories Duck Braise High Fiber Turnip Fall Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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.
SLOW-COOKED DUCK LEGS WITH OLIVES
Unless you've made your own duck confit, you may never have cooked duck legs by themselves; but in many ways they're superior to both duck breasts and whole birds. They're quite lean, and just a quick trimming of the excess fat is all that's necessary. And, given proper cooking-that is, long, slow cooking-they become fork-tender and richly flavorful, reminiscent of some of the "lesser" cuts of beef and pork, like brisket and cheek. Finally, it's easy enough to cook enough legs for eight-which is hardly the case with whole duck!
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Trim all visible fat from the duck legs, then lay them in a large, broad skillet; they can overlap if necessary. Turn the heat to medium and add all the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low and cover.
- Cook, checking occasionally-the mixture should be bubbling gently when you remove the cover-until the duck is very tender, about 1 1/2 hours. Transfer the duck to a warm plate and cover (or put in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish, and serve.
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