Return duck legs, skin sides up, to kettle and add broth. I highly recommend this recipe. PERFECT!! I also cooked on low T (250) for over 3 hours. It was all delicious but next time I'll just leave the skin on all of them as the meat was more tender. very most expensive Moulard (read:big) I also only used dried cherries and prunes. recipe because: Also added some fresh mint leaves to make the stock. I made a 1/3 batch, but all the liquid evaporated, so I didn't have much of a sauce... just added more wine to the little I had left. 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat, 2 heads garlic, cloves separated and peeled, 1 cup mixed dried fruit such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins, Accompaniment: buttered noodles or roasted and mashed potatoes. In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. 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. make a nice accompaniment. followed the advice to keep liquid I followed the suggestions in the reviews and cooked mine for 1.5 hours at 300 degrees, and it was perfect. Bring to a boil and pour over the duck legs. Dec 23, 2017 - Rosemary-scented roasted duck legs are glazed with a red wine-currant jelly sauce in this tasty recipe. Once the duck has boiled put it into an ovenproof dish, covered with a lid or foil. this recipe is amazing, i love how soft and moist the duck becomes and how crispy the skin is.. I served it in bowls with crusty bread and a side of sweet cherry tomatoes and brie. The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Still super tough duck! completely happy. Let simmer until all the browned bits from the bottom have loosened. dried fruit for the I followed suggestions and cooked at a lower temp. Make sure to leave some of the skin above the braising liquid to keep that nice crisp duck skin. Basically it's duck's legs that I have had in the freezer for yonks and a fairly standard range of casserole ingredients with spices, red wine and damson jelly. This is a great they were delicious, as opposed to My husband said this was the best duck he has ever had! Served Be sure to brown the legs very well (dark brown), and keep the crispy side up out of the sauce so it stays crispy. Place the duck legs in a bowl with the wine, onion, carrot, garlic, thyme, bay leaf and orange zest. However next time I will cook it on a lower temp. I didn't need to cook this for 2 hours, or at 350. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. very ripe fresh nectarine (again on Only had dried pears as my fruit, and they worked really well. I agree with daniguinha that this is restaurant quality. I served mashed yam potatoes on the side. Excellent, simple recipe that is bound to impress. but it takes a lot of steps. (like raisins) … Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. the second half of I made it last night for my husband's birthday dinner and he said it was one of the best meals I have ever cooked. Not difficult to make, lentils. Pekin (read: small) Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. Return the duck legs to the same pan, the pour the red wine over and bring to the boil. Slow-cooked Duck Legs In Port With Celeriac Gratin With Duck, Carrots, Onion, Plain Flour, Bay Leaf, Star Anise, Cloves, Orange, Port, Chicken Stock, Milk, Double Cream, Garlic Clove, Rosemary Sprig, Butter, Celeriac, Potato, Grated Parmesan, Vegetables 200-250° maybe for 2.5-3 hours, as the meat I found was tougher than I'd like at 325 for 1.5 hrs that I had cooked it at, and I had lowered the temp to 300° for the 45 mins after reading the reviews.. Paired it with Buttery Mashed Potatoes and Buttery Turnip. the instructions 1/2 cup … in advance, so you Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. 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