ChatterBank0 min ago
duck legs
14 Answers
hello, i bought two duck legs from sainsburys ( it was on offer!) But i dont know what to or how to cook it? anyone have any good recipe? i love it crispy but i dont mind, but i dont want duck in orange, plum or apricot sauce.
thanks
thanks
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2 duck legs, 1/2 tsp schezhuan peppercorns, 1/2 tsp chinese five spice, 1 tbs olive oil, 1 medium onion, 1/2 tsp grated ginger, 1 tabs runny honey, splash of dry white wine, 200 ml chicken stock. 1.2 tsp cornflour
Put pepper corns in dry pan and roast briefly 1.2 minutes. Grind in mortar and pestle and add five spice and pinch of salt and pepper. Sprinkle over duck legs. Heat a deep sided pan with olive oil. Add legs and turn down to medium heat. Turn each side until legs are evenly browned. Remove from pan and set aside. Add onions and ginger to the pan with a little more oil. Cook, stirring occasionally for 6-7 minutes until onions are soft. Add honey and white wine. Simmer until the pan is quite dry and the wine and honey have reduced to a stickly glaze. Pour in the stock and return the legs to the pan and braise for another 40-45 minutes, turning them over occasionally. Remove legs and add the cornflour (previously mixed with a little cold water to a paste) simmer for a couple of minutes until sauce has thickened. Serve with wilted pak choi (or put frozen peas in for the last few minutes of cooking) and noodles...courtesy of Gordon Ramsey....yum yum
Put pepper corns in dry pan and roast briefly 1.2 minutes. Grind in mortar and pestle and add five spice and pinch of salt and pepper. Sprinkle over duck legs. Heat a deep sided pan with olive oil. Add legs and turn down to medium heat. Turn each side until legs are evenly browned. Remove from pan and set aside. Add onions and ginger to the pan with a little more oil. Cook, stirring occasionally for 6-7 minutes until onions are soft. Add honey and white wine. Simmer until the pan is quite dry and the wine and honey have reduced to a stickly glaze. Pour in the stock and return the legs to the pan and braise for another 40-45 minutes, turning them over occasionally. Remove legs and add the cornflour (previously mixed with a little cold water to a paste) simmer for a couple of minutes until sauce has thickened. Serve with wilted pak choi (or put frozen peas in for the last few minutes of cooking) and noodles...courtesy of Gordon Ramsey....yum yum
thats sophisticated.....
season them - coarse pepper them, thyme/rosemary. Hot pan and saute them off til they are brown.....then in the oven at 200 for about 10 mins. Pull out wrap over with some foil and a tea towel and keep them warm. Saute in the juices some shallot and portobello (or cap mushrooms) and then flame off with some calvados (or armagnac/brandy). splodge of stock or a hint of white wine and reduce to make a sauce - a butter melted and 'mounted' in (just use a small whisk), a splodge of cream and season. Pour over the duck legs - mash or leek mash and or some baked chicory , and/ or steamed green beans
season them - coarse pepper them, thyme/rosemary. Hot pan and saute them off til they are brown.....then in the oven at 200 for about 10 mins. Pull out wrap over with some foil and a tea towel and keep them warm. Saute in the juices some shallot and portobello (or cap mushrooms) and then flame off with some calvados (or armagnac/brandy). splodge of stock or a hint of white wine and reduce to make a sauce - a butter melted and 'mounted' in (just use a small whisk), a splodge of cream and season. Pour over the duck legs - mash or leek mash and or some baked chicory , and/ or steamed green beans
chicory is quite a belgian or n- french taste - if you like a hint of bitterness, they are great. I like to split/quarter them (on size), season and then bank ina small baking dish with a generous knob of butter and a splash of olive oil.....roast at 200 for 25 to 35 mins.....with perhaps running a wood spoon over the chicory with the juices to baste them and flip them half way through.....
one last point - you dont have to use normal cream - a splodge of creme fraiche and mixed with a lot fat yoghurt is a very good substitute to cream in cooking.......and for example for desserts with a cream I often cut it with the yog. I agree with you about using Sainsbury/Tesco/Waitrose bog standard double cream!
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