Check your email for a confirmation link. Transfer the legs to a plate. They’re then braised in a red wine and chicken stock in the oven with aromatics including a head of garlic and dried fruits. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. 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. Add the … salt and 1/4 tsp. In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. In a small bowl pour port over cherries and set aside. Place on a rack in a roasting pan and put into an oven set at 450˚ for 25 minutes. pepper. The next day, preheat oven to 325 degrees. Add … 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. PORT-BRAISED DUCK LEGS WITH BLACK PEPPER AND DRIED CHERRIES. Mix in thyme and coarse salt, and rub mixture all over duck legs. Serve one whole leg on polenta or mashed potatoes, with sauce spooned over and around. The braised red cabbage which is sweet and sharp counterbalances the duck. In a heavy casserole, put duck, vegetables, spices and bouquet garni. Season the duck legs all over with 1/2 tsp. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; … Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … Cover the pan with aluminum foil. of oil over medium-high heat. 2. Add thyme, bay leaves, Sin Zin and broth and bring to a simmer. Serves 4 to 6. In a medium saucepot, heat 1 Tbsp. Add the duck legs, skin side down, and cook … Finish dish as in Step 4. Transfer duck legs to a heavy 4- to 5-quart pot with a tight-fitting lid. Heat the oil in a large sauté pan over medium-high flame. 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. Add the chopped cherries, red wine and cherry brandy, and simmer for a few minutes. Serve. Pat duck legs dry with paper towels; do not rub off spices. When the oil has begun to smoke, add in the shallots, chipotle, and garlic. Broil duck legs until skin is crisp and sizzling, 8 to 10 minutes. Recipe: Port-Braised Duck Legs With Black Pepper and Dried Cherries. Duck meat is tender, sweet and, unlike turkey or chicken, there’s a lot of meat on the bones. Spoon off and discard as much fat as possible from braising liquid. Stir in Sin Zin soaked cherries after 1 hour. In a small bowl pour port over cherries and set aside. When hot, add 3 duck legs, skin side down. 6 large duck legs, including thighs 1 tablespoon coriander seeds, lightly toasted 1 1/2 teaspoons black peppercorns 1 teaspoon allspice berries 1 tablespoon chopped fresh thyme, or 1 teaspoon dried 2 teaspoons coarse salt 1 cup tawny port 1/2 cup dried cherries (not sweetened) 2 large shallots, thinly sliced 2 bay leaves 2 cups chicken stock Salt and freshly ground black pepper Polenta or mashed potatoes, for serving. Success! Pour off all fat from skillet. Adapted from “All About Braising,” by Molly Stevens (W.W. Norton, 2004). We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Duck leg is done when juices run clear when the leg is pierced at the thickest part. Confit duck legs. Cook for 5 min then deglaze with red wine vinegar and duck stock. 1. Roast for 1 hour, basting duck pieces with cooking juices every 10 minutes. Bring to a boil, reduce to simmer, and cook 30 minutes. By using this website, you agree to our use of cookies. Roast in the oven for 3 hours. © 2021 Food Republic. Stuff the duck with the sliced apple and the remaining thyme, dried cherries and cinnamon stick. Set aside and rewarm at serving time. During the last 15 minutes of roasting the duck legs, pour the cherry mixture evenly over the top. Cook until skin is browned and crisp, 8 to 10 minutes; turn and brown other side, about 4 minutes more. Broil duck legs until skin is crisp and sizzling, 8 to 10 minutes. Heat a large, heavy skillet over medium-high heat. However it is not a dinner-in–twenty-minutes dish. Pour cherries over and around duck. Once duck has completed cooking, remove the duck from the … Turn heat to low, cover pan and let braise for 30-45 minutes. Cover tightly. Add wine and stock, pepper and salt. Pâté in a Pastry Crust. Fresh Duck Delicious. Put some braised fennel on serving plates Picture , followed by one or two duck legs. Braised Tamarind & hoisin sticky Duck. Return the pan to the heat. 5. It might not sound so glamorous, but if it’s cooked right, cabbage is an extraordinary side dish for duck. 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. Heat the oil in a deep 12-inch skillet, preferably cast iron, over medium heat. In a skillet, melt remaining butter, add sugar and cherries, and sauté for 10 minutes. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Tie the legs together to help close the cavity and sprinkle the duck with salt and pepper. You sear the duck legs to a brilliant brown color. If serving immediately, transfer duck legs to broiler pan and preheat broiler. Add the wine, bring to a simmer and cook for 2-3 mins. Cook for 3 min then add in the cherry mix. Lower heat to minimum and simmer another 10 minutes. If skin begins to burn, adjust heat; bits at bottom of pan should be dark brown, not black. The best side dishes for duck are those based on vegetables, accompanied by sour and sweet gravy. Cover and refrigerate overnight. Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples. Serve one whole leg on polenta or mashed potatoes, with sauce spooned over and around. Duck Confit Crostini with Pickled Cherries and Duck Cracklings For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve... By Dawn Perry Steamed Duck Leg & Winter Vegetables. When the legs are nicely browned, turn and sear the meat side for 1-2 min. If holding for one or two days, refrigerate duck legs and braising liquid separately. 4. Easy. Season to taste with salt and pepper and add more chicken stock if necessary. Pat duck legs dry with paper towels; do not rub off spices. Remove thyme, bay leaves and duck from braising juices and skim off excess fat. Transfer duck legs to broiler pan and preheat broiler. Remove duck from oven and place on a serving platter. Carve into serving pieces. Return skillet to medium heat, add shallots and cook, stirring, 2 minutes. Val-d’Oise, directly north of Paris, is in the second tier of Île-de-France departments circling the city. Toss all ingredients together in pan, smothering the duck. In a spice grinder or a mortar, combine coriander, peppercorns and allspice, and grind until coarse. Duck fat may be used to replace butter or oil in another recipe). 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. (Set the removed fat aside in a small container then put it the refrigerator for future use. Position a rack in the center of the oven and heat the oven to 350°F. Bake 1 hour, then turn and cook 1 hour more, or until tender. Duck with Apple and Cherry Sauce. Recipe Shorts: Three Delicious Meals In Three Sent... How To Make Can't-F*ck-It-Up Fried Chicken, 15 Types Of Grapes To Know, Eat And Drink, Know These 12 Citrus Varieties And When They Are In Season. Remove duck from casserole. Fruits with high acidity work, too -- dried sour cherries, blackberries and raspberries or citrus. 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 legs in a shallow bowl or sealable plastic bag. Transfer the duck legs to warmed individual plates or a platter, spoon the cherry-port juices and the onion-garlic mixture over the top, and serve. I used a mixed bag of dry fruits including raisins, sour cherries—even some pineapple. Remove chilled fat from top of braising liquid and discard, then gently reheat duck legs in liquid. Add bay leaves and stock and simmer until reduced by half. Simmer liquid until thick and saucy, 8 to 10 minutes; add salt and pepper to taste. Remove all but about one tablespoon of the fat. Place in an ovenproof dish and dot with half the butter. Braised Duck Legs with Mustard Greens and Bok Choy. Quick. To make the Sour Cherry Mojo: Soak the dry cherries in a bowl with red wine for 1 hour. All Rights Reserved. ... Roast Duck Leg Soup Noodles. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Repeat with remaining duck legs, but leave 2 teaspoons of fat in empty skillet. 3. Add cherries and soaking liquid and simmer until reduced by half. 4. When the duck is done, the meat should fall easily from the bone. “This long-established preparation with sour cherries — emblematic of Montmorency — represents well our region. ... Cherry & Red Wine Sauce. 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. Cultivation of the red sour Montmorency cherry is increasing elsewhere, however, as its high antioxidant level adds to its culinary appeal. Its rich land remains largely agricultural, but residential subdivision is on the rise. One day before cooking, prepare duck legs: without cutting into skin, trim off excess fat (there may be quite a bit; reserve for roasting potatoes or vegetables). Cherries are particularly delicious with duck.” —Jérôme Chartier, deputy of Val-d’Oise, Reprinted with permission from French Country Cooking. Cabbage works great with duck. Heat a large, heavy skillet over medium-high heat. We Have A Ton Of Très Chic French Recipes, When Only Farm Eggs Will Do, You Can Rent Chickens. Comfort Food Classic: 8 Ways To Make Braised Beef. Pour over duck legs in pot. We use cookies to provide you with a great experience and to help our website run effectively.

braised duck legs with cherries 2021