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Braised Duck Legs With Dried Orange And Almonds

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 cups 948mlDuck legs - (abt 2 to 3 lbs) (large)
  Salt - to taste
  Freshly-ground black pepper - to taste
6 tablespoons 90mlVirgin olive oil
  Flour - for dredging
2   Spanish onions - sliced 1/4" rounds (medium)
1   Leek - chopped 1/2" rounds (medium)
1   Carrot - chopped 1/4" rounds (medium)
1/2 cup 118mlGrand Marnier
1 cup 237mlDry white wine
2 cups 474mlChicken stock
1/4 cup 59mlDried orange - plus
2 tablespoons 30mlDried orange
  = (available at specialty shops)
1/2 cup 46g / 1.6ozBlanched sliced almonds - plus
4 tablespoons 60mlBlanched sliced almonds - for garnish
1   Root Vegetable Mash - (see recipe)

Recipe Instructions

Preheat oven to 375 degrees.

Trim duck legs of excess fat on inner thighs and season well with salt and pepper. In a 6- to 8-quart heavy-bottom casserole, heat olive oil until smoking. Dredge duck legs in flour and place carefully into smoking oil. Brown on all sides, remove from pan and set aside.

Add onion, leek and carrot and cook until brown and just softened, about 8 to 10 minutes. Add Grand Marnier, white wine, chicken stock, dried orange and almonds and bring to a boil.

Place browned duck legs into pan, submerged in liquid and cover pan with tight fitting lid or aluminum foil. Place in oven and cook until tender, about 1 1/2 to 2 hours. Remove pan from oven, and place duck legs on a plate and set aside.

Season cooking liquid with salt and pepper and serve over duck. Garnish with almonds and serve with the Root Vegetable Mash With Orange Zest.

This recipe yields 4 main course servings.

MOLTO MARIO with Mario Batali - (Show # MB-5664) - from the TV FOOD NETWORK


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