Best 2 Crisp Braised Duck Legs With Aromatic Vegetables Recipes

Indulge in the delectable flavors of tender and succulent duck legs, masterfully braised to achieve a crispy exterior and fall-off-the-bone texture. This dish is elevated by an aromatic medley of vegetables, creating a symphony of flavors. The harmonious blend of duck fat, rendered from the legs, and the natural sweetness of carrots, leeks, celery, and onions forms a rich and savory sauce. The dish is not only a culinary delight but also a visual masterpiece, with the golden-brown duck legs and vibrant vegetables creating an enticing presentation. Elevate your culinary skills with this exquisite recipe that promises an unforgettable dining experience.

Additionally, the article offers a collection of enticing recipes that will tantalize your taste buds. From the classic Beef Bourguignon, rich with red wine and bacon, to the heartwarming Chicken Noodle Soup, perfect for chilly days, there's a recipe for every palate and occasion. Don't miss out on the delightful Mushroom Risotto, bursting with earthy flavors, or the aromatic Thai Green Curry, a perfect balance of spice and coconut milk. Each recipe is meticulously crafted to ensure a successful and enjoyable cooking experience. Embark on a culinary journey and discover new favorites among these diverse and delectable dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BRAISED DUCK LEGS

Crispy Braised Duck Legs image

Make and share this Crispy Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Crisp-Braised Duck Legs With Aromatic Vegetables image

Categories Carrot Duck Vegetable

Number Of Ingredients 7

Ingredients

2 Duck legs, trimmed of excess fat
1 Salt and pepper to taste
1 Large Onion
1/2 Fennel Bulb
2 Large Carrots
2 Celery Stalks
2 cups Duck or Chicken Broth

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. 2. 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. 3. 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.

Tips:

Choose high-quality duck legs: Look for duck legs that are plump and have a good amount of fat. This will ensure that the duck legs are juicy and flavorful.
Brown the duck legs well: Browning the duck legs before braising them helps to develop flavor and color. Make sure to brown the duck legs on all sides over medium-high heat.
Use a variety of aromatic vegetables: The aromatic vegetables in this recipe help to add flavor and depth to the braising liquid. Some good choices include carrots, celery, onions, garlic, and shallots.
Use a good quality red wine: The red wine in this recipe helps to add flavor and color to the braising liquid. Choose a red wine that you enjoy drinking.
Braise the duck legs for at least 2 hours: Braising the duck legs for at least 2 hours helps to ensure that they are tender and fall-off-the-bone.
Serve the duck legs with a flavorful sauce: The braising liquid from this recipe makes a delicious sauce that can be served over the duck legs. You can also make a simple pan sauce by deglazing the pan with white wine or chicken broth.

Conclusion:

This recipe for crisp-braised duck legs with aromatic vegetables is a delicious and easy-to-make dish that is perfect for a special occasion. The duck legs are tender and fall-off-the-bone, and the braising liquid makes a flavorful sauce that can be served over the duck legs or used to make a pan sauce. This dish is sure to impress your guests!