BRAISED DUCK LEGS AND SAUTéED DUCK BREAST
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.
Provided by Raquel Carena
Categories Duck Garlic Ginger Braise Dinner Lemon Winter Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
- Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
- Preheat oven to 350°F with rack in middle.
- Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
- Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
- Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
- Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.
BRAISED DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 2h30m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
TENDER BRAISED DUCK WITH POMEGRANATE MOLASSES
This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 6
Steps:
- Put the duck legs into a small, deep frying pan (there's no need to add oil). Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
- Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.
Nutrition Facts : Calories 518 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.58 milligram of sodium
NO-FAIL DUCK BREAST
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.
Provided by sansan
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
- Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
- Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g
DUCK BREAST WITH BRAISED FENNEL AND GOLDEN RAISINS
Make and share this Duck Breast With Braised Fennel and Golden Raisins recipe from Food.com.
Provided by Chef amfox
Categories Duck
Time 1h30m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- . Cut off fennel stalks and cut in half (reserve fennel fronds and 1/4 bulb). Place stalks and 3/4 bulb in pot and cover with water and 1 tablespoon of salt. Braise until translucent and tender (about 20 minutes). Take 1/4 inch thick slices of braised fennel and coat with olive oil, salt, and pepper. Grill until charred. Set aside.
- 2. Blanch fennel fronds in hot oil and then shock in cold water. Place drained fennel fronds in blender and puree. Slowly add olive oil in steady stream until emulsified. Season and reserve.
- 3. Shave raw bulb paper thin. Fry in olive oil until golden brown. Finish with salt and drain on paper towel.
- 4. Score duck breast skin and season with salt and pepper. Cook in pan on medium-low heat skin-side down, rendering out the fat (about 10 minutes). Once fat is rendered, flip breast over and finish cooking until medium rare/medium. Remove from heat and let rest until ready to serve.
- 5. For golden raisin relish, combine drained raisins with equal portion of diced braised fennel bulb. Add duck fat pan drippings and minced fried fennel fronds. Season with salt and pepper to taste.
Nutrition Facts : Calories 388.1, Fat 13.4, SaturatedFat 3.6, Cholesterol 163.2, Sodium 166, Carbohydrate 37.4, Fiber 5.1, Sugar 21.5, Protein 32.1
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