CURRY-GLAZED DUCK LEGS
Provided by Christine Muhlke
Categories dinner, main course
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Rinse and pat the duck legs dry with paper towels.
- Using a blender or a mortar and pestle, blend the garlic, jalapeños, curry, ginger, zest and a large pinch of salt and pepper. Stir in enough olive oil to make a paste, 2 to 3 tablespoons.
- Rub the paste into the duck legs, season with salt and pepper and place in a large roasting pan. Roast for 1 hour to render the fat. Lower the oven temperature to 325 degrees. Pour off the fat and reserve for another use.
- Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.
- Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 82 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 27 grams, Sodium 663 milligrams, Sugar 4 grams
THAI GREEN CURRY WITH DUCK
Make and share this Thai Green Curry With Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut duck breast crosswise into ¼-inch thick strips.
- Heat oil in a Dutch oven over high heat until shimmering but not smoking.
- Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
- To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
- Bring to a boil, stirring.
- Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
- Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
- Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.
Nutrition Facts : Calories 276.9, Fat 12.3, SaturatedFat 2.8, Cholesterol 115.6, Sodium 449.6, Carbohydrate 18.2, Fiber 5.2, Sugar 12.2, Protein 24.2
DUCK LEGS IN GREEN CURRY
Spicy Thai curry sauce complements the rich flavor of duck legs.
Provided by EMILIEJANE
Categories Thai Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat.
- Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes.
- Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes.
- Stir into the skillet the additional 2 cans of coconut milk, lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.)
- Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.
- Toss the noodles in the curry, and serve with chopped cilantro.
Nutrition Facts : Calories 1488 calories, Carbohydrate 81.1 g, Cholesterol 182.5 mg, Fat 108.1 g, Fiber 4.5 g, Protein 49.2 g, SaturatedFat 59.4 g, Sodium 1076.2 mg, Sugar 2.2 g
TENDER DUCK & PINEAPPLE RED CURRY
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
- Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
- Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice
Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium
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