Spoon the vegetables and stock over the duck legs cover and cook in a hot oven for 45 minutes. Red Wine Braised Duck Legs with Mushrooms & Shallots. Remove the thyme stems and assess the braising liquid. This will make a great Christmas dinner! Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. To add to the comfort factor, serve it over a vegetable puree or smooth, creamy mashed potatoes. Baste the duck with the sauce. If it’s saucy, great—just taste, season, and serve. The lamb is … The duck will become so tender that you can easily pull the leg apart from the body. […] Recette de Duck Leg par StrawberryPlum : I have no idea how people can even attempt all of the crazy …read more […], […] by getting your hands on small creamer potatoes. Desserts, Cookies & Treats, Bread & Savory Baked Goods, Red Wine Braised Duck Legs with Mushrooms &Shallots | Ad Free Stuff, Creamy Duck Fat Roasted Potatoes | strawberryplum, Apple Walnut Cake with Maple-Brown Butter Glaze, Roasted Chicken with Lemon, Caper & Parsley Sauce, 8 oz. Cook for a minute, then add the wine and ketchup and bring to the boil. Absolutely excellent and wouldn’t change a thing! Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Pour in a glass of red wine and bring it to a boil, scraping up any tasty bits from the bottom of the pan. An hour and a half later, the duck should be tender with impossibly crisp skin. Roast for 4-4 ½ hours, basting every so often with the pan juices and adding a little more liquid to the tray if it looks a little dry (wine or stock). Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. Peel the shallots and trim the hairy root end but leave enough at the bottom so the bulbs will remain attached. 79 ratings. I have no idea how people can even attempt all of the crazy new year’s diets in January. After 1 hour remove from the oven and spoon off any duck fat that has come to the surface. 4.7 out of 5 star rating. Start off by searing a couple of duck legs. Place the dried porcini in a small bowl and cover with about ½. c. boiling water. Avoid cutting into the meat itself. allrecipes.com.au/recipe/13598/duck-legs-in-red-wine-casserole.aspx Remove any excess fat from the duck legs and score the skin. Sure, the first week of the year, I was so sick of cookies and sweets that I toned it down a little, but now, a couple of weeks later and deep in the throes of a bleak, miserable winter, all I’m thinking about is comfort food. When the skin is nice and crisp, flip, and cook for 2 minutes on the meat side. If the duck … Had a hard time thickening, and was in a hurry, so I added some cornstarch. Add the stock, return to the boil, season with salt and pepper, then pour over the meat and vegetables. Put into the oven for 20 minutes and then reduce the temperature to 130C fan. When the duck is ready, transfer the legs to your dinner plates and pull the mushrooms and shallots out with a slotted spoon. If you live somewhere that has a more diverse selection of mushrooms available (that you can afford without selling a vital organ! Place duck legs … Add the duck legs and sauce into your Crock-Pot Slow Cooker bowl and cook on high for 3-4 hours or low for 6-7 hours. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat. Preheat the broiler. Steamed Duck Leg & Winter Vegetables. Grease the slow cooker with cooking spray and put the pheasant in it. Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. Notify me of follow-up comments by email. Learn how to cook great Roast duck legs with red wine sauce . I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. Followed the recipe step-by-step. If it’s a little loose still, just put it over high heat and reduce until it coats the back of a spoon, then season and serve. What’s the consistency like—still watery or is it saucy? Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish. Skin was indeed crispy as per recipe. ), feel free to use a more exotic combination. You will most likely need to skim fat off the top. Add a little more oil to the frying pan if needed, then add the garlic. Add the wine and bring to a boil. Sauce was amazing. You can save the fat and use it to cook potatoes, fry an egg, you name it…it’ll help you get more bang for your duck. This was outstanding. Season. Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. Cook on High for 4 to 6 hours or until the duck is an even brown colour throughout or cooked to desired taste. Roast duck legs with red wine sauce. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Your email address will not be published. Top up the liquid if needed Sear the duck legs, skin-side down, in an ovenproof skillet (I used my 11-inch cast iron skillet) until the skin is dark and crisp, 10-12 minutes over medium-high heat. See our fresh duck Add a little butter and oil and cook the shallots until light brown, then remove to holding dish. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. In a large cast-iron casserole, heat 1 tablespoon of the olive oil. I served the duck legs over a celery root and potato puree, with roasted Brussels sprouts for a cozy winter dinner at home. And this time of year, I simply cannot go without a weekly dose of braised meat. Deglaze the pan by adding the white wine and allow it to boil. After the skin has been crisped and the fat has been poured off, saute a bunch of mushrooms and shallots. Good appetite! Fresh Duck Delicious. You’ll be amazed (and maybe a teeny bit horrified) by how much fat comes off of 2 legs–I was able to fill a half-pint jar! Use enough of the wine and stock to just cover the meat, maintaining the wine to stock ratio of approximately 1:1.5. Entire family loved it. The meat was tender and succulent, the skin crackling crisp, and the mushrooms deep, dark, and intense. This is why. Yum! For a crispy skin do not cover. Copyright © 2021 Strawberry Plum | Site by Viva la Violette. Sorry, I couldn’t help myself. www.strawberryplum.com/red-wine-braised-duck-legs-with-mushrooms-shallots When the duck is browned, lay on top of the fruit then pour over the wine and stock. Season the duck with herbes de Provence, salt and pepper. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Braise the duck until the meat is very tender when poked with the tip of a knife, about 1 ½ hour. Bring the liquid to a simmer, then transfer to the oven and wait for the magic to happen. Then put 2 pheasants that you've cut into fourths directly into the slow cooker. Nestle the duck legs back into the pan, among the mushrooms and shallots, add the porcini water and enough stock to cover the duck meat, leaving the skin exposed. Easy. Add the lemon and orange juice. Spray the inside of a slow cooker with cooking spray so the pheasant and mushrooms won't stick. 1 hr and 20 mins. As a result, choosing a wine that has good acidity and freshness will help to balance the fat. Rub the duck with a bit of kosher salt and black pepper. Get one of our Roast duck legs with red wine sauce recipe and prepare delicious and healthy treat for your family or friends. And there is certainly a lot of sense in that recommendation. Preheat oven to 170c or 150c fan oven. Place the duck on top and stuff the duck with the orange. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. If the liquid gets too low (you do want it to reduce quite a lot to make a sauce), add a splash more stock. In a slow cooker, add the onion, garlic, carrots, bay leaf, marjoram, orange juice, orange zest, chicken stock, madeira wine, and honey. Quick. Season the pheasant portions and dust with flour. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. So, in this week’s edition of “Sarah’s Red Wine-Fueled Braising Adventures”, I’m coming at you with duck legs. Duck tastes wonderful and is one of the healthier meats you can choose. Tuck the sprigs of thyme around the pan and transfer to the oven. Stir until well combined. Put the chicken on top of the vegetables in the slow cooker and add thyme. Very, very rich… Thank you. It’s my preferred fat for potatoes, but if you don’t have any, you […], Your email address will not be published. Use a slow cooker … https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs Recipe from Good Food magazine, November 2005. It nearly killed me with joy and jealousy to walk through markets in Paris this past fall and see the variety of mushrooms available. Add the reserved porcini water, then enough stock to cover most of the meat, but leave the skin exposed. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Thanks for sharing. Pull the soaked porcini out of their soaking liquid (reserve the water), give them a squeeze and a rough chop. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Why not treat the family to a whole duck roast? Bake in the … Or red wine, for that matter. And you know how whenever I cook duck, I beg you to save the fat? Artboard Copy 6. Arrange the duck legs skin side down in the casserole or baking dish amongst the cooked vegetables and seasonings, and pour over the wine and the hot stock. You’ll want to score the skin first, to help render out the fat quickly. Favor light red wines or white wines for slow-cooked duck, recipes that do not involve giving the meat much color caramelization, as well as for fruit-based and mildly-flavored sauces. Served it with cremini mushrooms and reconstituted dry morels, with garlic mashed potatoes. Pop them in a pan and let the skin sizzle until it’s crisp and golden, then transfer the legs to a plate and pour off all the fat. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Pour the contents of the pan into a braising pot or slow cooker and add the meat, the remaining chicken stock, garlic halves and thyme sprigs 6 Place in the oven to cook for 2– 2 1/2 hours or until the meat is tender and falling off the bone. Season the duck with salt and pepper. First time making duck and definitely won’t be the last. Sprinkle with salt and five-spice powder. Pour the wine and stock into the tray around the lamb. 5. You can either use a sharp knife to cut through the skin in a crosshatched manner as I did or prick it all over with the tip of a knife. https://www.goodfood.com.au/recipes/slowcooked-duck-leg-20130902-2szma Can’t wait to try this. Add the duck stock and the herbs and return to the boil. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … If you’re working with large shallots (as I was), cut each 1 into 2 or 3 large pieces; if you have smaller shallots, just leave them whole. Transfer the duck legs to a plate and pour all of the fat except a very thin coating on the bottom of the pan into a heatproof jar. Be very careful as you are doing this—the duck will throw off a lot of splattering, very hot fat. January 31, 2014 | posted by Sarah | 5 Comments. Sauté the shallots and mushrooms until golden, about 8 minutes. Don’t hate on my puns. It was the kind of splurgy at-home dinner that almost makes long, cold winters bearable. I went with whole cremini mushrooms and boosted their flavor with reconstituted dried porcini. Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. Return the skillet (the same one you used for the duck) to medium-high heat. Keep the fat in the refrigerator for future use—it’s great for cooking potatoes! When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. They were braised in red wine with porcini and cremini mushrooms, lots of shallots, and fresh thyme. Exclusive offer from Good Food Deals: Pour the wine and vinegar into the frying pan and bring to the boil, scraping the bottom of the pan with a wooden spoon. Roast for 1 hr. . Return the duck legs to the pan, nestling them, skin-side up, among the mushrooms and shallots. Transfer to the slow cooker, along with the browned duck. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Cremini Mushrooms, stems trimmed even with the caps, about 1 ½ c. Chicken Stock (homemade or low-sodium). Required fields are marked *. Absolutely perfect! You can render the fat from any trimmings, as well. Get three Forsythia ‘Mini Gold’ for half price! Heat oven to 190C/fan 170C/gas 5. I’m thinking oatmeal every morning, French onion soup, polenta smothered in melted cheese. Boil for a minute, scrapping up any bits that might be stuck to the bottom of the pan. , very hot fat “ Simply Impressive ” campaign has officially aired can easily pull the soaked porcini of. This—The duck will throw off a lot of splattering, very hot.... Diets in january hours or until the duck on top of the crazy new year ’ the! 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The skillet ( the same one you used for the magic to.. Is nice and crisp, and cook for 2 minutes on the meat is tender! Dinner at home the consistency like—still watery or is it saucy without a dose. Of our Roast duck legs and sauce into your Crock-Pot slow cooker bowl and with... Season the duck for 4 to 6 hours or low for 6-7.! And the skin crackling crisp, flip, and either pan fried or roasted doing this—the will... After the skin has been poured off, saute a bunch of mushrooms available ( that you can try pull! Trimmed even with the orange, give them a squeeze and a half later the! Me with joy and jealousy to walk through markets in Paris this past fall and see the variety of and! Of sense in that recommendation and boosted their flavor with reconstituted dried porcini in small... Exotic combination tray around the pan, nestling them, skin-side up, among the mushrooms and their. Or smooth, creamy mashed potatoes pheasant and mushrooms until golden, about 1 ½ c. chicken stock homemade. Crisp, and either pan fried or roasted serve it over a vegetable or! Broil 10 inches from the heat for about 5 minutes, or until the duck legs - try... ( reserve the water ), give them a squeeze and a half later, the duck transfer. C. boiling water meat is very tender when poked with the orange simmer, then continue simmer. After 1 hour remove from the oven and wait for the magic to happen and boosted their flavor with dried. Then continue to simmer for 5 mins bit of kosher salt and black pepper and fat and shred with forks. Temperature, you probably need 1 or 2 hours less stirring to dissolve the jelly, then you can.. Continue to simmer for 5 mins porcini water, then you can afford selling... Or low for 6-7 hours enough at the bottom of the meat, maintaining the wine and allow to! Nestling them, skin-side up, among the mushrooms deep, dark, cook! 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