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 DUCK WITH RED CURRY
Steps:
- Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
- Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
- With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
BRAISED RED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
- Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
- Add red cabbage and continue to cook for about 10 minutes on top of the stove.
- Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield about 4 to 6 side dish serving
Number Of Ingredients 14
Steps:
- Heat a large pot, with a tight-fitting lid, over high heat. Add the bacon and cook, stirring, until crispy and its fat has rendered, about 3 minutes. Lower the heat to medium, add the onion, allspice, juniper berries, cinnamon, and bay leaf and cook, covered, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes.
- Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, wine, water, vinegar, sugar, and the salt, season with pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
- Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Season generously with pepper. Transfer to a serving dish and serve.
CURED DUCK SALAD
Provided by Food Network
Categories appetizer
Time P2DT4h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
- In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
- In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
- Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
- In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste.
RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING
Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!
Provided by GKT
Categories Asparagus Salad
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
- In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
- Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 4.2 mg, Fat 9.6 g, Fiber 5.5 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 6.5 g
BRAISED RED CABBAGE
Make and share this Braised Red Cabbage recipe from Food.com.
Provided by jordana sarrell
Categories Vegetable
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on.
- the stove for about 5 minutes. When the sugar is dissolved, add the.
- chopped Red Cabbage.
- Stir all together, then cover and braise in the oven at 325° for 2.
- hours. Stir every half hour or so. If the liquid completely.
- evaporates, just add a little extra Water.
Nutrition Facts : Calories 159.1, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 108, Carbohydrate 23.3, Fiber 4.4, Sugar 16.1, Protein 3.1
BRAISED DUCK WITH RED CURRY
Make and share this Braised Duck With Red Curry recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bone ducks and remove the skin. (You can ask a butcher to do this).
- Cut breasts in half, then into about 3 pieces across the width.
- Chop legs and thighs into about 4 pieces each.
- (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
- Heat oil in a large, heavy-bottomed Dutch oven over high heat.
- Brown duck on all sides, then transfer meat to a platter.
- Reduce heat to medium-low and cook shallots until well browned, about 15 minutes.
- Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste.
- Cook, stirring constantly, about 3 minutes.
- Return duck meat to pot along with duck stock or chicken stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
- With a slotted spoon, transfer meat to a platter and reserve in a warm place.
- Puree sauce in a blender and strain back into pot.
- Cook over high heat until liquid is reduced by one third.
- Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat.
- Stir duck back into warm sauce.
- Ladle stew over Jasmine Rice.
- Garnish with remaining ingredients and serve immediately.
Nutrition Facts : Calories 974.2, Fat 89, SaturatedFat 35.8, Cholesterol 126.7, Sodium 1071.8, Carbohydrate 23.6, Fiber 2, Sugar 8.2, Protein 23.5
BRAISED RED CABBAGE WITH APPLES
Make and share this Braised Red Cabbage With Apples recipe from Food.com.
Provided by Motley Oklahoman
Categories Apple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
Nutrition Facts : Calories 143.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 85, Carbohydrate 28.6, Fiber 6, Sugar 18.2, Protein 3.5
BRAISED RED CABBAGE
Make and share this Braised Red Cabbage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over medium heat, melt butter. Add onions, and cook, stirring, until softened, about 3 minutes. Add apples, salt, pepper, cloves and cinnamon stick and cook, stirring, for 1 minute.
- Add cabbage, in batches, stirring until it begins to wilt before adding more. Stir in vinegar, coconut sugar and water.
- Transfer to a slow cooker. Cover and cook on high, stirring once or twice, for 3 hours, until cabbage is tender. Discard cinnamon stick.
Nutrition Facts : Calories 121.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 260.6, Carbohydrate 21.1, Fiber 4.6, Sugar 12.7, Protein 2.1
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