79 ratings. 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. 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! Return the skillet (the same one you used for the duck) to medium-high heat. 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. In a large cast-iron casserole, heat 1 tablespoon of the olive oil. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Baste the duck with the sauce. 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. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Heat oven to 190C/fan 170C/gas 5. Copyright © 2021 Strawberry Plum | Site by Viva la Violette. Exclusive offer from Good Food Deals: Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. When the duck is browned, lay on top of the fruit then pour over the wine and stock. Bake in the … And you know how whenever I cook duck, I beg you to save the fat? 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. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Had a hard time thickening, and was in a hurry, so I added some cornstarch. 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). If you live somewhere that has a more diverse selection of mushrooms available (that you can afford without selling a vital organ! Add a little more oil to the frying pan if needed, then add the garlic. If it’s saucy, great—just taste, season, and serve. After 1 hour remove from the oven and spoon off any duck fat that has come to the surface. Cook for a minute, then add the wine and ketchup and bring to the boil. Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. An hour and a half later, the duck should be tender with impossibly crisp skin. Peel the shallots and trim the hairy root end but leave enough at the bottom so the bulbs will remain attached. Served it with cremini mushrooms and reconstituted dry morels, with garlic mashed potatoes. When the duck is ready, transfer the legs to your dinner plates and pull the mushrooms and shallots out with a slotted spoon. Steamed Duck Leg & Winter Vegetables. It was the kind of splurgy at-home dinner that almost makes long, cold winters bearable. Yum! It nearly killed me with joy and jealousy to walk through markets in Paris this past fall and see the variety of mushrooms available. Remove the thyme stems and assess the braising liquid. First time making duck and definitely won’t be the last. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … You will most likely need to skim fat off the top. You’ll want to score the skin first, to help render out the fat quickly. The duck will become so tender that you can easily pull the leg apart from the body. 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. 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. 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. 5. Add the lemon and orange juice. Be very careful as you are doing this—the duck will throw off a lot of splattering, very hot fat. Pour the wine and stock into the tray around the lamb. Season. This will make a great Christmas dinner! Absolutely perfect! Required fields are marked *. Keep the fat in the refrigerator for future use—it’s great for cooking potatoes! 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. Braise the duck until the meat is very tender when poked with the tip of a knife, about 1 ½ hour. 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. And there is certainly a lot of sense in that recommendation. Sprinkle with salt and five-spice powder. Start off by searing a couple of duck legs. You can render the fat from any trimmings, as well. Add the stock, return to the boil, season with salt and pepper, then pour over the meat and vegetables. Roast duck legs with red wine sauce. What’s the consistency like—still watery or is it saucy? 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. Add the reserved porcini water, then enough stock to cover most of the meat, but leave the skin exposed. Sorry, I couldn’t help myself. Pour in a glass of red wine and bring it to a boil, scraping up any tasty bits from the bottom of the pan. Don’t hate on my puns. And this time of year, I simply cannot go without a weekly dose of braised meat. . 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. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Red Wine Braised Duck Legs with Mushrooms & Shallots. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Bring the liquid to a simmer, then transfer to the oven and wait for the magic to happen. 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