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