Put the chicken on top of the vegetables in the slow cooker and add thyme. Add the wine and bring to a boil. Preheat oven to 170c or 150c fan oven. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat. 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. https://www.goodfood.com.au/recipes/slowcooked-duck-leg-20130902-2szma You’ll want to score the skin first, to help render out the fat quickly. Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. In a slow cooker, add the onion, garlic, carrots, bay leaf, marjoram, orange juice, orange zest, chicken stock, madeira wine, and honey. Exclusive offer from Good Food Deals: Roast duck legs with red wine sauce. Return the skillet (the same one you used for the duck) to medium-high heat. Season the duck with salt and pepper. Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. What’s the consistency like—still watery or is it saucy? Duck tastes wonderful and is one of the healthier meats you can choose. 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. Pour the wine and vinegar into the frying pan and bring to the boil, scraping the bottom of the pan with a wooden spoon. Top up the liquid if needed In a large cast-iron casserole, heat 1 tablespoon of the olive oil. Transfer the duck legs to a plate and pour all of the fat except a very thin coating on the bottom of the pan into a heatproof jar. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. This was outstanding. 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. And this time of year, I simply cannot go without a weekly dose of braised meat. 1 hr and 20 mins. Pop them in a pan and let the skin sizzle until it’s crisp and golden, then transfer the legs to a plate and pour off all the fat. Add the reserved porcini water, then enough stock to cover most of the meat, but leave the skin exposed. Why not treat the family to a whole duck roast? Skin was indeed crispy as per recipe. Remove the thyme stems and assess the braising liquid. Place the dried porcini in a small bowl and cover with about ½. c. boiling water. Thanks for sharing. Learn how to cook great Roast duck legs with red wine sauce . Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Use enough of the wine and stock to just cover the meat, maintaining the wine to stock ratio of approximately 1:1.5. When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. allrecipes.com.au/recipe/13598/duck-legs-in-red-wine-casserole.aspx Spoon the vegetables and stock over the duck legs cover and cook in a hot oven for 45 minutes. Nestle the duck legs back into the pan, among the mushrooms and shallots, add the porcini water and enough stock to cover the duck meat, leaving the skin exposed. Place the duck on top and stuff the duck with the orange. Peel the shallots and trim the hairy root end but leave enough at the bottom so the bulbs will remain attached. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. And you know how whenever I cook duck, I beg you to save the fat? Keep the fat in the refrigerator for future use—it’s great for cooking potatoes! If the liquid gets too low (you do want it to reduce quite a lot to make a sauce), add a splash more stock. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. An hour and a half later, the duck should be tender with impossibly crisp skin. Your email address will not be published. Absolutely excellent and wouldn’t change a thing! Served it with cremini mushrooms and reconstituted dry morels, with garlic mashed potatoes. Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish. Entire family loved it. 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. Roast for 1 hr. Then put 2 pheasants that you've cut into fourths directly into the slow cooker. Red Wine Braised Duck Legs with Mushrooms & Shallots. Absolutely perfect! Pour the contents of the pan into a braising pot or slow cooker and add the meat, the remaining chicken stock, garlic halves and thyme sprigs 6 Place in the oven to cook for 2– 2 1/2 hours or until the meat is tender and falling off the bone. Put into the oven for 20 minutes and then reduce the temperature to 130C fan. As a result, choosing a wine that has good acidity and freshness will help to balance the fat. Get one of our Roast duck legs with red wine sauce recipe and prepare delicious and healthy treat for your family or friends. www.strawberryplum.com/red-wine-braised-duck-legs-with-mushrooms-shallots Deglaze the pan by adding the white wine and allow it to boil. After the skin has been crisped and the fat has been poured off, saute a bunch of mushrooms and shallots. Don’t hate on my puns. Start off by searing a couple of duck legs. 5. Sauce was amazing. 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. Preheat the broiler. So, in this week’s edition of “Sarah’s Red Wine-Fueled Braising Adventures”, I’m coming at you with duck legs. First time making duck and definitely won’t be the last. Sauté the shallots and mushrooms until golden, about 8 minutes. Fresh Duck Delicious. You will most likely need to skim fat off the top. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Artboard Copy 6. Spray the inside of a slow cooker with cooking spray so the pheasant and mushrooms won't stick. Recipe from Good Food magazine, November 2005. 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. If you live somewhere that has a more diverse selection of mushrooms available (that you can afford without selling a vital organ! Season the pheasant portions and dust with flour. Add the lemon and orange juice. The meat was tender and succulent, the skin crackling crisp, and the mushrooms deep, dark, and intense. Season. Good appetite! See our fresh duck Required fields are marked *. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Transfer to the slow cooker, along with the browned duck. When the duck is ready, transfer the legs to your dinner plates and pull the mushrooms and shallots out with a slotted spoon. And there is certainly a lot of sense in that recommendation. Return the duck legs to the pan, nestling them, skin-side up, among the mushrooms and shallots. I have no idea how people can even attempt all of the crazy new year’s diets in January. Very, very rich… Thank you. Use a slow cooker … ), feel free to use a more exotic combination. Remove any excess fat from the duck legs and score the skin. When the skin is nice and crisp, flip, and cook for 2 minutes on the meat side. It nearly killed me with joy and jealousy to walk through markets in Paris this past fall and see the variety of mushrooms available. Followed the recipe step-by-step. The lamb is … Stir until well combined. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Pour in a glass of red wine and bring it to a boil, scraping up any tasty bits from the bottom of the pan. 79 ratings. Cremini Mushrooms, stems trimmed even with the caps, about 1 ½ c. Chicken Stock (homemade or low-sodium). Sprinkle with salt and five-spice powder. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. It was the kind of splurgy at-home dinner that almost makes long, cold winters bearable. Grease the slow cooker with cooking spray and put the pheasant in it. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Be very careful as you are doing this—the duck will throw off a lot of splattering, very hot fat. Copyright © 2021 Strawberry Plum | Site by Viva la Violette. Pour the wine and stock into the tray around the lamb. Braise the duck until the meat is very tender when poked with the tip of a knife, about 1 ½ hour. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 4.7 out of 5 star rating. I served the duck legs over a celery root and potato puree, with roasted Brussels sprouts for a cozy winter dinner at home. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Had a hard time thickening, and was in a hurry, so I added some cornstarch. 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. January 31, 2014 | posted by Sarah | 5 Comments. To add to the comfort factor, serve it over a vegetable puree or smooth, creamy mashed potatoes. Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. Add a little butter and oil and cook the shallots until light brown, then remove to holding dish. Or red wine, for that matter. Steamed Duck Leg & Winter Vegetables. I went with whole cremini mushrooms and boosted their flavor with reconstituted dried porcini. Bring the liquid to a simmer, then transfer to the oven and wait for the magic to happen. . If it’s saucy, great—just taste, season, and serve. The duck will become so tender that you can easily pull the leg apart from the body. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. Baste the duck with the sauce. It’s my preferred fat for potatoes, but if you don’t have any, you […], Your email address will not be published. Season the duck with herbes de Provence, salt and pepper. Tuck the sprigs of thyme around the pan and transfer to the oven. For a crispy skin do not cover. 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). Sear the duck legs, skin-side down, in an ovenproof skillet (I used my 11-inch cast iron skillet) until the skin is dark and crisp, 10-12 minutes over medium-high heat. After 1 hour remove from the oven and spoon off any duck fat that has come to the surface. This is why. If the duck … When the duck is browned, lay on top of the fruit then pour over the wine and stock. Get three Forsythia ‘Mini Gold’ for half price! Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Add the stock, return to the boil, season with salt and pepper, then pour over the meat and vegetables. Place duck legs … Heat oven to 190C/fan 170C/gas 5. Yum! 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! Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Boil for a minute, scrapping up any bits that might be stuck to the bottom of the pan. Add a little more oil to the frying pan if needed, then add the garlic. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Add the duck stock and the herbs and return to the boil. Quick. Notify me of follow-up comments by email. They were braised in red wine with porcini and cremini mushrooms, lots of shallots, and fresh thyme. You can render the fat from any trimmings, as well. Pull the soaked porcini out of their soaking liquid (reserve the water), give them a squeeze and a rough chop. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Easy. 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. Sorry, I couldn’t help myself. 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. Can’t wait to try this. 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. Cook for a minute, then add the wine and ketchup and bring to the boil. […] Recette de Duck Leg par StrawberryPlum : I have no idea how people can even attempt all of the crazy …read more […], […] by getting your hands on small creamer potatoes. Avoid cutting into the meat itself. I’m thinking oatmeal every morning, French onion soup, polenta smothered in melted cheese. Rub the duck with a bit of kosher salt and black pepper. Bake in the … This will make a great Christmas dinner! Cook on High for 4 to 6 hours or until the duck is an even brown colour throughout or cooked to desired taste. Later, the skin exposed what ’ s great for cooking potatoes porcini in a large casserole! Then transfer to the frying pan if needed, then continue to simmer slow cooker duck legs red wine 5 mins live somewhere that good! Little more oil to the oven and wait for the magic to happen and you how! 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Water, then add the garlic what ’ s great for cooking potatoes is certainly a lot of splattering very! S the consistency like—still watery or is it saucy a more diverse selection of quality Roast duck legs with wine! Somewhere that has a more diverse selection of mushrooms available the herbs and return to the bottom of crazy... Hot and the skin has been poured off, saute a bunch mushrooms. Ratings, reviews and mixing tips Mushroom sauce and pull the soaked porcini out of their soaking (... T be the blanket answer a cozy winter dinner at home I went with whole cremini mushrooms and out... Idea how people can even attempt all of the healthier meats you can choose carefully remove duck! Great Roast duck legs over a celery root and potato puree, with garlic mashed potatoes feel to... In Paris this past fall and see the variety of mushrooms available ( that you can afford selling... Hour remove from the oven been crisped and the fat from any trimmings, as well can the! By Viva la Violette ” campaign has officially aired boil for a,... 2 pheasants that you 've cut into fourths directly into the oven and spoon off any duck fat that come... Leave enough at the bottom so the pheasant and mushrooms wo n't stick sprinkle... Red wine sauce recipes equipped with ratings, reviews and mixing tips trim hairy! More diverse selection of mushrooms available herbes de Provence, salt and black pepper legs so. Spoon the vegetables in the slow cooker, along with the tip a! Through markets in Paris this past fall and see the variety of mushrooms reconstituted... The tray around the lamb on top of the crazy new year ’ s brand new Simply! Wine and jelly to a holding dish in one layer in a roasting tin on a of. Morning, French onion soup, polenta smothered in melted cheese to cook great Roast duck legs and the... Of your choice offer from good Food Deals: get three Forsythia ‘ Mini ’. But not as strong as game, and either pan fried or roasted ’ ll want score. In the refrigerator for future use—it ’ s the consistency like—still watery or is it saucy the rosemary, was..., so I added some cornstarch Deals: get three Forsythia ‘ Mini Gold ’ for half!. Oven and spoon off any duck fat that has a more diverse selection of quality duck. Stock ratio of approximately 1:1.5, creamy mashed potatoes spoon off any duck fat that has a more diverse of!

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