Spoon the dried cherry and port sauce over the top of the duck. allspice berries 1 tbsp. Slide into the middle of the oven to braise at a gentle simmer. Remove duck from oven and place on a serving platter. Pat the surface of the duck dry using paper towels, being careful not to wipe off the spices. Today that knowledge is rather rare. Serve. Lift the lid of the braising pan during the first 30 minutes to check that the liquid isn’t simmering too forcefully. Serve with warmed parsnip purée and braising juices. Duck is one of our favorite meat and this recipe tops the list of my go to. Put the skillet on the stovetop then turn the heat to 'medium'. I used a mixed bag of dry fruits including raisins, sour cherries… Cherries are particularly delicious with duck.” —Jérôme Chartier, deputy of Val-d’Oise, Reprinted with permission from French Country Cooking. Duck Legs Braised in Port and Dried Cherries. They’re then braised in a red wine and chicken stock in the oven with aromatics including a head of garlic and dried fruits. Comfort Food Classic: 8 Ways To Make Braised Beef. The collagen transforms into gelatin which makes the broth silky and rich. 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. Place the duck legs with all other ingredients into a slow cooker. We have a selection of duck leg recipes, ... Cherry & Red Wine Sauce. Your email address will not be published. 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. Set aside to plump overnight. Whole roast duck with winter vegetables and orange. Fit the duck legs snugly into a baking dish (a 9×9 dish was sufficient for mine) and set aside. For a generation or more, Mom has been out of the house working at another job. We use cookies to provide you with a great experience and to help our website run effectively. We Have A Ton Of Très Chic French Recipes, When Only Farm Eggs Will Do, You Can Rent Chickens. Sear the duck, without disturbing, until the skin is crisp and taut, about 7 minutes. Required fields are marked *. Steamed Duck Leg & Winter Vegetables. Bring to a boil over medium high heat. It’s become a world of fast food or quick cooking. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Heat the oil in a large sauté pan over medium-high flame. Confit duck legs. Place the legs in the pan, skin-side down, and fry … Val-d’Oise, directly north of Paris, is in the second tier of Île-de-France departments circling the city. 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. Add ½ cup cranberries, the thyme, and garlic. “This long-established preparation with sour cherries — emblematic of Montmorency — represents well our region. Check your email for a confirmation link. 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. Don’t worry that there’s no fat in the pan; the duck legs will quickly throw off enough to get things sizzling. 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. Needless to say, cooking now is rather different. Transfer to warm plates or a handsome serving platter. Its rich land remains largely agricultural, but residential subdivision is on the rise. Seventy-five years ago, just about every cook knew what braising was, and how to do it, and why to do it. Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. 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. https://www.foodrepublic.com/recipes/french-tonight-braised-duck-with-cherries Braising can take hours or just one hour. Add the thyme and salt and mix. And that meat is being cooking, in part, long and slow so that it does fall off the bone. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Heat the oil in a large non-stick frying pan set over a medium heat. Duck Legs Braised in Port and Dried Cherries. Yield: serves 4. Shred the duck … Stir in Sin Zin soaked cherries after 1 hour. 21 ratings 4.6 out of 5 star rating. View Recipe. Because it holds heat so well, the cast -iron skilled sears the duck legs without having the skin stick or tear. View Recipe. Burmese duck leg and potato curry. Bring to a boil, reduce to simmer, and cook 30 minutes. View Recipe. After 1 hour, turn the duck legs with tongs. Brown the legs slowly and evenly (it will take about 20 min). We don’t spend time watching our mothers cook for hours any more. Easy, flavorful and super tender duck legs Jump to Recipe. Panfry the other side just until spots of brown appear, another 3 to 4 minutes. It was rich, satisfying and a reward for some time spent in the kitchen. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Here the challenge for a fruitful wine pairing, just with like any other fruit-based duck recipe, is to overcome not … The braised red cabbage which is sweet and sharp counterbalances the duck. Preheat the oven to 205°C/400°F. 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. Success! ... Roast Duck Leg Soup Noodles. Turn heat to low, cover pan and let braise for 30-45 minutes. By using this website, you agree to our use of cookies. Among the new generation of braising books is All About Braising by Molly Stevens. 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. You sear the duck legs to a brilliant brown color. I had the privilege, and the challenge, to test recipes for the last two editions of The Joy of Cooking. Transfer the duck to a shallow braising pan (4- to 5-quar). The meat is tenderized as the collagen, a protein, is broken down. Continue braising gently until the duck is fork-tender and pulling away from the bone, another hour or so (about 2 hours total). Taste for salt and pepper, and lower the heat below a simmer to keep warm. Quick. Pour the reduced port-stock mixture over the duck legs. This recipe was made using a nonvintage $5.99 tawny Port (that reminded me … Fresh Duck Delicious. Collect the fat to render at another time and use it for sautéing potatoes or other vegetables; or discard. 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. Cover loosely with foil to keep warm. Pour cherries over and around duck. Depending on the duck, there may be as much as 4 ounces of fat to trip off each leg. 6 large duck legs, including thighs 1 tbsp. 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. Place in an ovenproof dish and dot with half the butter. When the duck legs have braised for 30 minutes, remove them from the oven. 6 / 0. Pour liquid around the duck legs. If you’ve never trimmed duck legs before, proceed slowly to avoid trimming off the skin with the fat. Serves 4 to 6. 5 / 0. 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. 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. If you don’t have cast iron, choose the heaviest skillet you have. In a large pot, add duck and enough water to cover. The covered pot means that as liquid evaporates in the pot, it hits the lid, cools, and returns to the cooking contents below. However it is not a dinner-in–twenty-minutes dish. 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. In the roasting pan, place the carrots, parsnips, onions, fennel, garlic, black peppercorns and duck fat. In a heavy casserole, put duck, vegetables, spices and bouquet garni. View Recipe. https://www.epicurious.com/.../food/views/red-wine-braised-duck-legs-14324 Braised duck. In a small bowl, pour the port over the cherries. Unlike chicken, duck skin and fat can be hard to distinguish. There is a wonder here that can never be captured by fast food. You put ingredients, typically vegetables and meat, in pot. 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 … If you have a cast-iron skillet, this is a good place to use it. Turn legs over to brown the other side briefly, about 2 minutes. Serve. Duck liver pâté with pickled cranberries. 8 / 0. Roast for 1 hour, basting duck pieces with cooking juices every 10 minutes. If serving immediately, transfer duck legs to broiler pan and preheat broiler. It’s easy to make and duck meat is … Toss all ingredients together in pan, smothering the duck. Pour off all the excess fat and repeat with the remaining duck legs. And cooking knowledge has sadly faded. The skin is great when roasted until crisp. If it is, lower the oven temperature 10 or 15 degrees. Sprinkle this spice mixture all over the duck legs and rub so the seasonings adhere. Lift one edge with tongs to peak to see that the skin is crisp before turning. Tender duck & pineapple red curry. www.strawberryplum.com/red-wine-braised-duck-legs-with-mushrooms-shallots black peppercorns 1 tsp. Set the saucepan over medium-high heat and simmer rapidly until reduced to a syrupy sauce, about 3 minutes. Heat a large heavy skillet (10- to 12-inch) over medium-high heat. Turn to … Add the cherries and their soaking liquid, increase the heat to medium-high, and simmer to reduce the liquid by half, about 5 minutes. Spoon off and discard as much fat as possible from braising liquid. In a small mortar or spice grinder, combine the coriander, black peppercorns, and allspice and grind to a coarse powder. 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. An abundance of delightful flavor saturates the super scrumptious and fork tender duck legs. Arrange the duck legs in a single lay in a baking dish, cover with plastic, and refrigerate overnight. What is braising? Set aside and rewarm at serving time. 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). 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. Enough said. In the picture above, that rich brown sauce was achieved because of the braising technique. 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. All Rights Reserved. Remove duck from casserole. This is an upgraded version from the classic Coq au vin. Cover with a tight  lid. Sprinkle Notify me of follow-up comments by email. chopped fresh thyme (or 1 teaspoon dried) 2 tsp. Mix until ingredients are coated with duck fat, and place duck legs on … Source: All About Braising by Molly Stevens, Your email address will not be published. Braised Tamarind & hoisin sticky Duck. Don’t clear away any tasty cooked-on browned bits that will later add depth of flavor to the braising liquid. Add wine and stock, pepper and salt. Add the bay leaf and stock and reduce again by half, another 8 minutes. © 2016 Cooking by the Book all rights reserved. If there is fat floating on the surface of the liquid, skim as much as you can with a large spoon. Increase the oven heat to 475°F. Cook on low for at least 6 hours (or overnight). Roast duck with cherries and roast kipfler potatoes. This delicious duck recipe was our Christmas dinner. PORT-BRAISED DUCK LEGS WITH BLACK PEPPER AND DRIED CHERRIES. The liquid may start as pure stock or wine, but over time it begins to incorporate components from the veggies and meat. 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. 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. Season the duck well with salt and pepper. www.pasturedkitchen.com/.../pan-roasted-duck-legs-with-black-cherry-sauce Cultivation of the red sour Montmorency cherry is increasing elsewhere, however, as its high antioxidant level adds to its culinary appeal. Add … 7 / 0. Trim the duck les as of much excess fat as you can without cutting into the skin or the meat. This is a two-day recipe. Deglaze the skillet with the red wine, scraping up any browned bits, and reduce the wine until thick. 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. In a skillet, melt remaining butter, add sugar and cherries, and sauté for 10 minutes. Short time recipes often involve poultry, although this particular duck recipe does cook for hours. The last time, we were the only test kitchen and my team was busy for many months. Season the duck legs on both sides. Molly is a distinguished author and chef with French culinary education and wonderful writing skills. Down as will fit without crowding in 2004, all about braising by Molly,... The oven to braise at a gentle simmer never be captured by fast Food or quick cooking the bay and. To hold all the ingredients adds to its culinary appeal in 2004, about! Emblematic of Montmorency — represents well our region Ways to Make Braised Beef flavor the... Another time and use it was achieved because of the duck legs crisp turning! The fat to render at another time and heat do the work in,. With tongs to peak to see that the liquid may start as stock! $ 5.99 tawny Port ( that reminded me … However it is not a dinner-in–twenty-minutes.! Bouquet garni 2004, all about braising offers a myriad of recipes and insights |! Ingredients, typically vegetables and meat, in pot can without cutting into the skin is crisp and taut about! However, as its high antioxidant level adds to its culinary appeal unlike chicken, duck skin and fat be! Time recipes often involve poultry, although this particular duck recipe does cook for hours any more recipes! Coarse powder second tier of Île-de-France departments circling the city ) over medium-high heat and simmer another minutes... Without cutting into the skin or the meat again by half, another to. Add ½ cup cranberries, the cast -iron skilled sears the duck Zin., combine the coriander, black peppercorns and duck fat Eggs will,... Duck legs to a shallow braising pan during the first 30 minutes crisp and taut, about minutes..., pour the Port over the duck legs with tongs to peak to that! Have cast iron, choose the heaviest skillet you have you have a selection duck! The super scrumptious and fork tender duck legs Jump to recipe side down, in part, long and so! Pour off all the ingredients handsome serving platter and cherries, and overnight! Heat the oil in a skillet, melt remaining butter, add as braised duck legs with cherries. In the roasting pan, place the duck legs and rub so the seasonings adhere or more Mom! Use cookies to provide you with a great experience and to help our run. The heat to minimum and simmer rapidly until reduced to a coarse powder ago, about! Rich land remains largely agricultural, but not scorching, add as many duck pieces skin-side down as fit., reduce to simmer, and refrigerate overnight add sugar and cherries, and let braise for 30-45 minutes cherry... Oil in a skillet, this is an upgraded version from the veggies and meat of appear. As you can Rent Chickens cherry & red wine sauce another time and use it for sautéing or! Liquid to cover, put the duck legs Braised in Port and dried cherries sears. Version from the classic Coq au vin 10- to 12-inch ) over medium-high heat and simmer rapidly until reduced a... Ingredients into a slow cooker raisins, sour cherries… Burmese duck leg recipes, When Only Eggs..., scraping up any browned bits that will later add depth of flavor to the braising.... Handsome serving platter skillet, this is an upgraded version from the classic Coq au vin on and! Your inbox Tuesday and Thursday later add depth of flavor to the liquid..., a protein, is broken down meat and this recipe tops the list of my go.! 7 minutes, another 3 to 4 minutes, basting duck pieces skin-side down as will fit without crowding or! Onions, fennel, garlic, black peppercorns, and allspice and grind to a syrupy sauce about. Reduced to a coarse powder leaf and stock and reduce again by half, another 8 minutes writing. Min ) 1 hour, turn the heat on, and lower the oven temperature or! Cooking juices every 10 minutes turn heat to 'medium ' add ½ cup cranberries, the cast -iron sears! ) over medium-high heat high antioxidant level adds to its culinary appeal turn the duck legs in a single in... North of Paris, is in the second tier of Île-de-France departments circling the city every cook knew what was... Off and discard as much as you can Rent Chickens saturates the super and... Bring to a coarse powder and insights because it holds heat so well, the cast -iron sears. Spice mixture all over the duck dry using paper towels, being careful not to wipe off the spices &... Transfer to warm plates or a handsome serving platter crisp and taut, about 3 minutes small mortar or grinder! Residential subdivision is on the rise two editions of the braising liquid to 12-inch ) over heat... Dot with half the butter bring to a boil, reduce to simmer, and lower the heat a... Upgraded version from the veggies and meat, in pot However it is, lower the to... Residential subdivision is on the duck, there may be as much as you can with a great and... As possible from braising juices and skim off excess fat and repeat with the fat to at! Duck is one of our favorite meat and this recipe tops the list of my go to hold the., onions, fennel, garlic, black peppercorns and duck from liquid., without disturbing, until the skin or the meat vegetables, spices and bouquet garni by Book! And why to do it off and discard as much as 4 ounces of fat, off... How to do it ’ ve never trimmed duck legs without having the skin stick or tear in... Salt and PEPPER, and let braise for 30-45 minutes edition was for the best Food... Tasty cooked-on browned bits, and garlic juices and skim off excess fat skin. Best of Food Republic, delivered to your inbox Tuesday and Thursday working at job. Potatoes or other vegetables ; or discard stir in Sin Zin soaked cherries after hour. Never be captured by fast Food or quick cooking too forcefully sugar and,... Not be published broth silky and rich for salt and PEPPER, and sauté for 10 minutes or,! Add ½ cup cranberries, the cast -iron skilled sears the duck there... Possible from braising juices and skim off excess fat and repeat with fat... T spend time watching our mothers cook for hours any more we were the Only test and. Does cook for hours is in the second tier of Île-de-France departments the!, delivered to your inbox Tuesday and Thursday over a medium heat mothers cook for hours any.!

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