MARMALADE GLAZED ROAST DUCK
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Provided by Raymond Blanc
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 3
Steps:
- Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
- Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
- Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
- Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
- Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
- Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
- After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
- Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.
Nutrition Facts : Calories 845 calories, Fat 71 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.
Provided by Mark Bittman
Categories dinner, lunch, roasts, main course
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
- When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
- Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams
BRAISED CHILE-MARMALADE DUCK LEGS WITH BRUSSELS SPROUTS
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Provided by Christian Reynoso
Categories Christmas Christmas Eve New Year's Eve Winter Dinner Braise Duck Orange White Wine Chile Pepper Rosemary Brussels Sprout Jam or Jelly Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
- Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don't overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
- Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
- Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don't have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
- When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
- Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
- Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they're delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
- Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
- Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.
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.
RED-WINE-BRAISED DUCK LEGS
Steps:
- Preheat oven to 350°F. and season duck legs with salt and pepper.
- In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
- Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
- Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
- Serve duck legs with sauce and noodles or roasted and mashed potatoes.
DUCK L'ORANGE WITH BRAISED RED CABBAGE
This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au
Provided by mickeydownunder
Categories Duck Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
- Preheat oven 190°C.
- Score duck breasts by making a criss-cross pattern on the skin only.
- NOTE: Do not pierce the meat.
- Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
- Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
- In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
- To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
- To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
- NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
- NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
- NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!
Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5
More about "duck legs braised with seville oranges recipes"
BRAISED DUCK LEGS WITH SPAETZLE AND MUSHROOM …
From foodandwine.com
BRAISED DUCK LEGS RECIPE | DUCK RECIPES | TESCO REAL …
From realfood.tesco.com
ROASTED DUCK LEGS WITH ORANGE SAUCE AND WILD RICE
From savorthebest.com
4.6/5 (59)Total Time 1 hr 40 minsCategory Main DishCalories 547 per serving
- Preheat oven to 350°F Spray a baking sheet with cooking oil and add a wire roasting rack on it.
- Using the sharp end of a wooden skewer, prick several small holes in the duck legs. This allows the rich fat to be released while roasting.
- Brush the duck legs with olive oil and season with salt and white pepper. Add to the wire rack on the prepared baking sheet and transfer to the middle rack of the preheated oven. Roast for 1-1/2 hours, the internal temperature should be 175° F when fully cooked. Begin checking the temperature after roasting for 1 hour and 15 minutes. Remove, cover with foil and allow to rest for 10 minutes.
ROAST SEVILLE ORANGE-GLAZED DUCK WITH PORT WINE SAUCE
From deliaonline.com
Cuisine GeneralCategory Sunday Roast, Easy Entertaining, DuckServings 4
DUCK à L'ORANGE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO BRAISE DUCK LEGS — DUCKCHAR
From duckchar.com
THE WEEKEND COOK: THOMASINA MIERS’ SEVILLE ORANGE RECIPES
From theguardian.com
BEST CRISPY BRAISED DUCK LEGS FROM FOODCOM RECIPES
From alicerecipes.com
MANDARIN AND SEVILLE ORANGE–BRAISED DUCK LEGS WITH CARROTS RECIPE …
From eatyourbooks.com
DUCK LEG RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
DUCK LEGS BRAISED WITH SEVILLE ORANGES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES BRAISED DUCK LEGS | SOSCUISINE
From soscuisine.com
RECIPES BRAISED DUCK LEGS WITH DRIED FRUITS | SOSCUISINE
From soscuisine.com
ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE | GREEDY …
From greedygourmet.com
WHOLE ROAST DUCK WITH CRANBERRY AND ORANGE SAUCE, BRAISED FENNEL …
From gressinghamduck.co.uk
THE WEEKEND COOK: THOMASINA MIERS’ SEVILLE ORANGE RECIPES
From theguardian.com
You'll also love