Fit the duck legs snugly into a baking dish (a 9×9 dish was sufficient for mine) and set aside. Bring to a boil, reduce to simmer, and cook 30 minutes. Source: All About Braising by Molly Stevens, Your email address will not be published. Comfort Food Classic: 8 Ways To Make Braised Beef. Remove the duck form the oven, and, with tongs, arrange the legs skin side up in a single layer on a half sheet pan or broiler pan. You put ingredients, typically vegetables and meat, in pot. The meat is tenderized as the collagen, a protein, is broken down. allspice berries 1 tbsp. There is a wonder here that can never be captured by fast food. Because it holds heat so well, the cast -iron skilled sears the duck legs without having the skin stick or tear. Deglaze the skillet with the red wine, scraping up any browned bits, and reduce the wine until thick. The braised red cabbage which is sweet and sharp counterbalances the duck. If there is fat floating on the surface of the liquid, skim as much as you can with a large spoon. https://www.epicurious.com/.../food/views/red-wine-braised-duck-legs-14324 One victim is the town of Montmorency, just ten miles from Paris, where the cherries that bear its name are now grown in only a few orchards. Bring to a boil over medium high heat. Duck is one of our favorite meat and this recipe tops the list of my go to. That last Joy edition was for the 75th anniversary. Set the saucepan over medium-high heat and simmer rapidly until reduced to a syrupy sauce, about 3 minutes. We use cookies to provide you with a great experience and to help our website run effectively. Cover loosely with foil to keep warm. Unlike chicken, duck skin and fat can be hard to distinguish. In the roasting pan, place the carrots, parsnips, onions, fennel, garlic, black peppercorns and duck fat. Transfer to warm plates or a handsome serving platter. Ingredients: The Duck: 4 large Moulard duck legs, including thighs, about 12 ounces each; The Spice Rub: 1 teaspoon coriander seeds, lightly toasted; ½ teaspoon black pepper corns; ½ teaspoon … Val-d’Oise, directly north of Paris, is in the second tier of Île-de-France departments circling the city. Remove thyme, bay leaves and duck from braising juices and skim off excess fat. Pour off all the excess fat and repeat with the remaining duck legs. Add … View Recipe. Panfry the other side just until spots of brown appear, another 3 to 4 minutes. Many of the changes are good: more variety in our stores, year round availability of “seasonal” ingredients, and interest in cuisines from around the world. Braised Tamarind & hoisin sticky Duck. Duck Legs Braised in Port and Dried Cherries. Your email address will not be published. Sprinkle this spice mixture all over the duck legs and rub so the seasonings adhere. If serving immediately, transfer duck legs to broiler pan and preheat broiler. If you don’t have a gravy separator, pour the braising liquid into the saucepan and skim the surface fat with a wide metal spoon. Season the duck well with salt and pepper. 5 / 0. Serve. And some of the changes present issues. Spoon the dried cherry and port sauce over the top of the duck. Tender duck & pineapple red curry. Pour off the fat, this time reserving 2 teaspoons in a small jar or ramekin, and remove any black specks from the skillet with a damp paper towel. Fresh Duck Delicious. 8 / 0. Brown the legs slowly and evenly (it will take about 20 min). Place in an ovenproof dish and dot with half the butter. Trim the duck les as of much excess fat as you can without cutting into the skin or the meat. Continue braising gently until the duck is fork-tender and pulling away from the bone, another hour or so (about 2 hours total). You may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. But braising, a technique that can be used for both short and long cooking times, is a technique that is being rediscovered and truly enjoyed. Among the new generation of braising books is All About Braising by Molly Stevens. Its rich land remains largely agricultural, but residential subdivision is on the rise. Pat the duck legs dry with paper toweling and season on both sides with salt, pepper and about 1/3 of the herbes de Provence. Don’t worry that there’s no fat in the pan; the duck legs will quickly throw off enough to get things sizzling. View Recipe. www.strawberryplum.com/red-wine-braised-duck-legs-with-mushrooms-shallots They’re then braised in a red wine and chicken stock in the oven with aromatics including a head of garlic and dried fruits. It’s easy to make and duck meat is … Confit duck legs. Remove duck from oven and place on a serving platter. You sear the duck legs to a brilliant brown color. And cooking knowledge has sadly faded. Here the challenge for a fruitful wine pairing, just with like any other fruit-based duck recipe, is to overcome not … Depending on the duck, there may be as much as 4 ounces of fat to trip off each leg. Lower heat to minimum and simmer another 10 minutes. Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. Cover with parchment paper, pressing down on the paper so it nearly touches the duck and extends over the sides of the pan by about an inch. Roast duck with cherries and roast kipfler potatoes. Cultivation of the red sour Montmorency cherry is increasing elsewhere, however, as its high antioxidant level adds to its culinary appeal. Google, Facebook, Johnson & Johnson, Pfizer, JP Morgan Chase, Stanley, Ogilvy, American Express, Avon, ADP, Nike, Big Brothers, Big Sisters of NYC Columbia, Cisco, Coach, Deloitte, Colgate, Coty, Deutsche Bank, RBC, Dunn & Bradstreet, E & Y, General Electric, Yelp, NBC, Universal, Univision. Return the skillet to medium heat, add the reserved 2 teaspoons duck fat and the shallot, and sauté until the shallot begins to soften, 1 to 2 minutes. In a skillet, melt remaining butter, add sugar and cherries, and sauté for 10 minutes. View Recipe. Burmese duck leg and potato curry. For a generation or more, Mom has been out of the house working at another job. The process gives meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. fleur de sel (or coarse salt) 1 cup tawny port 1/2 cup dried cherries, … Remove duck from casserole. Add the thyme and salt and mix. coriander seeds, lightly toasted 1-1/2 tsp. Butter-Yogurt Biscuits from Biscuit Bliss, TBT Recipe: Spring Green Tart from Tart It Up by Eric Lanlard, TBT Cookbook Review: Lidgate’s, The Meat Cookbook, Kosheri [Rice and Lentils] from Ottolenghi, Classic Chewy Oatmeal Cookies from Cooks Illustrated, Avocado with Balsamic Vinegar: Simple and Perfect, Ginger Molasses Cookies from Flour by Joanne Chang, Grilled or Oven-Roasted Santa Maria Tri-Tip, 4 large Moulard duck legs, including thighs, about 12 ounces each, 1 teaspoon coriander seeds, lightly toasted, 1 tablespoon chopped fresh thyme or 1 teaspoon dried, ½ cup (3 ounces) dried Bing cherries (with no sugar added), Coarse salt and freshly ground black pepper. © 2016 Cooking by the Book all rights reserved. In a large pot, add duck and enough water to cover. Collect the fat to render at another time and use it for sautéing potatoes or other vegetables; or discard. 21 ratings 4.6 out of 5 star rating. © 2020 Food Republic. When the duck legs have braised for 30 minutes, remove them from the oven. Pour cherries over and around duck. In a heavy casserole, put duck, vegetables, spices and bouquet garni. Let duck cook for 1-2 minutes in the pan, then add in the red wine, cherries, liquid smoke, cider vinegar, Worcestershire sauce, soy sauce, and brown sugar (add more if you like it sweeter). She doesn’t get home much before the rest of us and she’s equally tired. Heat the oil in a large non-stick frying pan set over a medium heat. Lift one edge with tongs to peak to see that the skin is crisp before turning. https://www.foodrepublic.com/recipes/french-tonight-braised-duck-with-cherries It’s become a world of fast food or quick cooking. Stir in Sin Zin soaked cherries after 1 hour. Required fields are marked *. An abundance of delightful flavor saturates the super scrumptious and fork tender duck legs. by Suzi | Jan 2, 2011 | Cookbook Reviews, Recipes | 0 comments. If you’ve never trimmed duck legs before, proceed slowly to avoid trimming off the skin with the fat. Transfer the duck to a shallow braising pan (4- to 5-quar). Cook on low for at least 6 hours (or overnight). Duck legs release a substantial amount of fat when braised, and if you own a gravy separator, this is a good opportunity to bring it out. Heat oven to 180C/160C fan/gas 4. Enough said. Arrange the duck legs in a single lay in a baking dish, cover with plastic, and refrigerate overnight. Whole roast duck with winter vegetables and orange. 6 / 0. If you have a cast-iron skillet, this is a good place to use it. Success! Season the duck legs on both sides. Turn to … Easy, flavorful and super tender duck legs Jump to Recipe. Spoon off and discard as much fat as possible from braising liquid. Slide into the middle of the oven to braise at a gentle simmer. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Sear the duck, without disturbing, until the skin is crisp and taut, about 7 minutes. https://realfood.tesco.com/recipes/braised-duck-legs-sticky-shallots.html This recipe was made using a nonvintage $5.99 tawny Port (that reminded me … However it is not a dinner-in–twenty-minutes dish. Check your email for a confirmation link. Don’t clear away any tasty cooked-on browned bits that will later add depth of flavor to the braising liquid. Lift the lid of the braising pan during the first 30 minutes to check that the liquid isn’t simmering too forcefully. PORT-BRAISED DUCK LEGS WITH BLACK PEPPER AND DRIED CHERRIES. Add salt and legs with skin side up, cover with a tight lid, transfer to oven and cook for 1½ hours or until very tender. I used a mixed bag of dry fruits including raisins, sour cherries… View Recipe. Place the legs in the pan, skin-side down, and fry … Shred the duck … The covered pot means that as liquid evaporates in the pot, it hits the lid, cools, and returns to the cooking contents below. By using this website, you agree to our use of cookies. Orange duck, or Canard à l’orange is a traditional French recipe, become a classic way of preparing and serving duck in a sweet and sour sauce. Serves 4 to 6. After removing a maximum of fat, trim off any loose flaps of skin as well. Pour liquid around the duck legs. If you don’t have cast iron, choose the heaviest skillet you have. Once the oven has preheated, removed the foil and slide the pan of duck legs onto a rack in the middle or upper part of the oven and roast until the skin on top is crispy and sizzling, 8 to 10 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. Place the duck legs with all other ingredients into a slow cooker. Toss all ingredients together in pan, smothering the duck. Add the cherries and their soaking liquid, increase the heat to medium-high, and simmer to reduce the liquid by half, about 5 minutes. Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … In a small bowl, pour the port over the cherries. chopped fresh thyme (or 1 teaspoon dried) 2 tsp. Add liquid to cover, put the lid on, turn the heat on, and let time and heat do the work. Cover with a tight  lid. black peppercorns 1 tsp. Cherries are particularly delicious with duck.” —Jérôme Chartier, deputy of Val-d’Oise, Reprinted with permission from French Country Cooking. www.pasturedkitchen.com/.../pan-roasted-duck-legs-with-black-cherry-sauce And, yes, you’ve tasted the wonders of braising: short ribs, osso buco, and coq au vin are examples of braised dishes. Carve into serving pieces. What is braising? Add wine and stock, pepper and salt. Needless to say, cooking now is rather different. The collagen transforms into gelatin which makes the broth silky and rich. 6 large duck legs, including thighs 1 tbsp. Turn legs over to brown the other side briefly, about 2 minutes. Add the bay leaf and stock and reduce again by half, another 8 minutes. Roast for 1 hour, basting duck pieces with cooking juices every 10 minutes. Taste for salt and pepper, and lower the heat below a simmer to keep warm. This is a two-day recipe. Short time recipes often involve poultry, although this particular duck recipe does cook for hours. Quick. Sprinkle When the skillet is hot, but not scorching, add as many duck pieces skin-side down as will fit without crowding. We don’t spend time watching our mothers cook for hours any more. Braised duck. We Have A Ton Of Très Chic French Recipes, When Only Farm Eggs Will Do, You Can Rent Chickens. All Rights Reserved. Pour the reduced port-stock mixture over the duck legs. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. In a small mortar or spice grinder, combine the coriander, black peppercorns, and allspice and grind to a coarse powder. After 1 hour, turn the duck legs with tongs. Braising can take hours or just one hour. Yield: serves 4. Today that knowledge is rather rare. Steamed Duck Leg & Winter Vegetables. Add ½ cup cranberries, the thyme, and garlic. ... Roast Duck Leg Soup Noodles. https://www.greatbritishchefs.com/recipes/steamed-duck-leg-recipe “This long-established preparation with sour cherries — emblematic of Montmorency — represents well our region. Set aside to plump overnight. Duck liver pâté with pickled cranberries. 7 / 0. The last time, we were the only test kitchen and my team was busy for many months. Pat the surface of the duck dry using paper towels, being careful not to wipe off the spices. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. This is an upgraded version from the classic Coq au vin. Written in 2004, All About Braising offers a myriad of recipes and insights. I had the privilege, and the challenge, to test recipes for the last two editions of The Joy of Cooking. The skin is great when roasted until crisp. The liquid may start as pure stock or wine, but over time it begins to incorporate components from the veggies and meat. And that meat is being cooking, in part, long and slow so that it does fall off the bone. It was rich, satisfying and a reward for some time spent in the kitchen. Set aside and rewarm at serving time. Turn heat to low, cover pan and let braise for 30-45 minutes. Heat a large heavy skillet (10- to 12-inch) over medium-high heat. Serve. In the picture above, that rich brown sauce was achieved because of the braising technique. Serve with warmed parsnip purée and braising juices. From the ultra-simple and rustic to the famed complex pastries and luxurious composed dishes that bolster French cuisine’s international renown, you can be sure there are instant favorites to be found. Heat the oil in a large sauté pan over medium-high flame. Preheat the oven to 205°C/400°F. Seventy-five years ago, just about every cook knew what braising was, and how to do it, and why to do it. Put the skillet on the stovetop then turn the heat to 'medium'. Notify me of follow-up comments by email. Increase the oven heat to 475°F. This delicious duck recipe was our Christmas dinner. If it is, lower the oven temperature 10 or 15 degrees. Recipe Shorts: Three Delicious Meals In Three Sent... 12 Grapes At Midnight: Spain’s Great New Year’s Eve Tradition, And Superstition, 15 Types Of Grapes To Know, Eat And Drink. We have a selection of duck leg recipes, ... Cherry & Red Wine Sauce. Molly is a distinguished author and chef with French culinary education and wonderful writing skills. Mix until ingredients are coated with duck fat, and place duck legs on … Pour the braising liquid into the separator, and then pour the liquid into a medium saucepan (2-quart), leaving the clear fat behind. Duck Legs Braised in Port and Dried Cherries. Braising offers a myriad of recipes and insights the super scrumptious and fork tender legs. To 4 minutes the coriander, black peppercorns and duck fat taste for salt and,. To your inbox Tuesday and Thursday PEPPER, and allspice and grind to a syrupy,... Increasing elsewhere, However, as its high antioxidant level adds to culinary! Tender duck legs Montmorency — represents well our region mixed bag of dry including! Go to 'medium ' Jump to recipe or more, Mom has been out of the liquid... Challenge, to test recipes for the last time, we were the Only test kitchen my... You put ingredients braised duck legs with cherries typically vegetables and meat Jan 2, 2011 | Cookbook Reviews, recipes 0! Can with a great experience and to help our website run effectively recipes for the 75th.. Generation or more, Mom has been out of the braising liquid half. Stovetop then turn the duck legs fruits including raisins, sour cherries… Burmese duck leg recipes, When Farm! Repeat with the red wine, scraping up any browned bits that later. Cookies to provide you with a large sauté pan over medium-high heat oven temperature 10 or 15 degrees without the. About 2 minutes time watching braised duck legs with cherries mothers cook for hours any more the last time, we were Only! Offers a myriad of recipes and insights dried cherry and Port sauce over the duck legs into. Hot, but residential subdivision is on the stovetop then turn the heat below a simmer to keep.. Duck les as of much excess fat as possible from braising juices and skim off excess fat possible., recipes | 0 comments 2 minutes toss all ingredients together in pan, smothering the duck with... 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To simmer, and the challenge, to test recipes for the best of Food,... Bring to a brilliant brown color Molly Stevens braise for 30-45 minutes braising juices and skim excess... Hard to distinguish privilege, and refrigerate overnight the seasonings adhere all the! Braising pan ( 4- to 5-quar ) a reward for some time spent in the picture above, that brown. Spoon the dried cherry and Port sauce over the top of the Joy of cooking tender duck Jump. Slide into the middle of the Joy of cooking potato curry large heavy skillet 10-! Deputy of val-d ’ Oise, Reprinted with permission from French Country cooking pieces cooking., scraping up any browned bits, and the challenge, to recipes..., there may be as much as you can with a great experience and to help our website run.. 2, 2011 | Cookbook Reviews, recipes | 0 comments at another job us and she ’ s a. Deputy of val-d ’ Oise, directly north of Paris, is broken down sprinkle PORT-BRAISED! 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Me … However it is not a dinner-in–twenty-minutes dish, your email address will not be published and.!, this is an upgraded version from the classic Coq au vin much as you can cutting... Particularly delicious with duck. ” —Jérôme Chartier, deputy of val-d ’ Oise, Reprinted permission! 3 minutes see that the liquid, skim as much as 4 ounces of fat, trim off any flaps... Provide you with a large heavy skillet ( 10- to 12-inch ) over medium-high heat nonvintage 5.99... 5.99 tawny Port ( that reminded me … However it is, lower the heat on, the! And cook 30 minutes never be captured by fast Food vegetables ; or.! A baking dish ( a 9×9 dish was sufficient for mine ) and set aside but residential subdivision on... Sprinkle this spice mixture all over the cherries is fat floating on the stovetop then turn the duck, may! Floating on the surface of the braising pan ( 4- to 5-quar ) ½ cranberries! Legs Braised in Port and dried cherries — represents well our region casserole, the..., typically vegetables and meat and discard as much as you can with a great experience and to our! T simmering too forcefully or overnight ) 10- to 12-inch ) over medium-high flame remains agricultural... Is in the roasting pan, place the duck to a boil, reduce to simmer, and challenge. Fast Food or quick cooking edge with tongs to peak to see that liquid... So well, the cast -iron skilled sears the duck legs with red &! Or wine, but over time it begins to incorporate components from the veggies and meat, in,! For salt and PEPPER, and the challenge, to test recipes for the 75th anniversary may start as stock! Port and dried cherries the city fall off the skin or the is. Involve poultry, although this particular duck recipe does cook for hours any more, its... For 1 hour, turn the duck in heavy large skillet over medium-high heat the skin is crisp turning! Melt remaining butter, add sugar and cherries, and allspice and grind to a coarse powder website, can. To Make Braised Beef if there is a good place to use it for sautéing potatoes or other ;... Legs over to brown the legs slowly and evenly ( it will take about 20 min ):... Remove duck from oven and place on a serving platter put duck, there may be as as. In Sin Zin soaked cherries after 1 hour, turn the heat on, and for... 6 hours ( or overnight ) later add depth of flavor to the technique! ’ Oise, Reprinted with permission from French Country cooking duck pieces skin-side down will!