BRAISED DUCK LEGS AND SAUTéED DUCK BREAST
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.
Provided by Raquel Carena
Categories Duck Garlic Ginger Braise Dinner Lemon Winter Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
- Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
- Preheat oven to 350°F with rack in middle.
- Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
- Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
- Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
- Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.
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Georgegenia Cooper
[email protected]This recipe is a must-try for any duck lover.
Adrian Zubke
[email protected]This recipe is a great way to use up leftover duck.
Dominic MB
[email protected]This recipe is easy enough for a weeknight meal.
Arman Khab
[email protected]This recipe is perfect for a special occasion.
Ch Shafeeq ChShafeeq
[email protected]This recipe is a crowd-pleaser.
Rachel Kalonji
[email protected]I've made this recipe several times and it's always a hit.
Dffg Aalfu
[email protected]This is my go-to duck recipe.
Malku Malik
[email protected]I love this recipe!
Lem Hardwick
[email protected]This recipe is a keeper!
dan m
[email protected]Meh.
Dario Rossi
[email protected]Not bad.
Adam Froome
[email protected]Will definitely make again.
Gibril Kargbo
[email protected]Easy to follow.
Natasha Brophy
[email protected]Delicious!
Ryan Lozinsky
[email protected]Great recipe!
CHUKWURAH KENNETH
[email protected]This recipe was a disaster! The duck was tough and the sauce was bland. I would not recommend this recipe.
Raydaboss 808
[email protected]The duck was a little dry, but the sauce was amazing. I will definitely try this recipe again with a different cooking method.
Mohammad Haider
[email protected]This was my first time cooking duck and it turned out great! The recipe was easy to follow and the duck was cooked perfectly. I will definitely be making this again.
Qammar Zaman Samoon Qammar Zaman Samoon
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the duck and the sauce. I highly recommend this recipe.
Maurice Stoutmire
[email protected]This recipe was absolutely delicious! The duck was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.