Braised Duck Legs Recipe
Servings: 1
Ingredients
- 2 tsp salt
- 2 x cloves garlic Leaves only from 3 thyme sprigs
- 2 tsp freshly grnd black pepper Healthy pinch of red chili flakes
- 6 x duck legs
- 1 x bay leaf
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg onion, diced
- 1 x carrot, diced
- 2 slc peeled fresh ginger ( 1/4 inch thick)
- 2 x to 3 c. dry red wine
- 1 c. peeled, seeded and diced tomatoes Or possibly same amount of canned
- 1/2 bn parsley
- 1/2 bn thyme
- 3 x to 4 c. chicken stock or possibly water Salt
- 1 x to 2 Tbsp. butter
Directions
- Crush salt, garlic, thyme, pepper and chili together with mortar and pestle.
- Rub each duck leg on meat side with spice mix and combine with bay leaf in a covered container. Marinate in refrigerator overnight.
- Heat extra virgin olive oil in a large, heavy pot over high heat. Add in duck legs skin side down and sear till nicely browned. Turn duck legs over and sear on other side till browned. This should take 10-20 min total. Transfer duck legs to a platter. Pour off all but about 3 Tbsp. fat. Add in onion, carrot and ginger, and cook over high heat 8-10 min, stirring frequently, till browned and tender. Add in red wine, tomatoes, parsley and thyme and bring to a boil. Lower heat to a simmer and cook till reduced by half. Return duck legs to pot and add in stock to cover. Bring to a boil; skim off any visible fat from surface, and reduce to a simmer. Cover and cook 20-30 min, till very tender.
- Remove duck legs again. Strain cooking liquid through a sieve, and return liquid to pot. Bring liquid to a boil, skimming off excess fat and reduce to desired consistency for a sauce. Taste and salt as needed. Add in butter to taste to finish sauce. Put duck legs on individual plates or possibly all on a platter. Spoon sauce over and pass rest at table.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 664g | |
| Calories 1361 | |
| Calories from Fat 771 | 57% |
| Total Fat 86.5g | 108% |
| Saturated Fat 17.82g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 434mg | 145% |
| Sodium 5131mg | 214% |
| Potassium 682mg | 19% |
| Total Carbs 41.36g | 11% |
| Dietary Fiber 15.1g | 50% |
| Sugars 8.86g | 6% |
| Protein 107.25g | 172% |
