BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES
Steps:
- Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
- Preheat the oven to 425°F.
- In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
- The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
- Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
- Variations
- · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
- · Substitute dry sherry for half the wine.
- · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
- · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.
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Ambrosio SALAZAR
[email protected]I would highly recommend this recipe to anyone who loves duck. It's a delicious and easy-to-follow recipe that's sure to please everyone at your table.
Joseph Bakheet
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Charmaine tanatswa
[email protected]Overall, I really enjoyed this recipe. The duck was tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.
max dom
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The duck was delicious and the sauce was amazing.
Stacy Kerce
[email protected]The sauce was a bit too rich for my taste. I think I'll use less butter next time.
Vera Pearlxhook
[email protected]The duck was a bit dry. I think I should have braised it for a little longer.
Numan Chaudhary
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Kaylee Morales
[email protected]I'm not a big fan of duck, but this recipe changed my mind. The duck was incredibly tender and flavorful, and the leeks and green olives added a nice touch. I'll definitely be making this again.
Prosper Nosa
[email protected]This recipe is a winner! The duck was cooked to perfection and the sauce was divine. I will definitely be making this again and again.
Gabriel Maina
[email protected]Wow! This duck dish is incredible. The meat is so tender and flavorful, and the sauce is rich and savory. I served it with roasted potatoes and green beans, and it was a perfect meal.
Aryah Hazelwood
[email protected]I've never cooked duck before, but this recipe made it easy. The duck was delicious and the leeks and green olives added a nice touch. I'll definitely be making this again.
Hussain Ibrahim
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The duck was fall-off-the-bone tender and the sauce was amazing. I served it with rice and it was a perfect meal.
Isaia Cox
[email protected]I made this dish for my family and they loved it. The duck was moist and tender, and the sauce was delicious. I will definitely be making this again.
God Mercy
[email protected]This recipe is a keeper! The duck was incredibly tender and the sauce was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Mbuh Shiloh
[email protected]Followed the recipe to a T and the duck turned out perfectly. The meat was moist and juicy, and the skin was crispy. Highly recommend!
Fan kid252 Roblox
[email protected]This dish was a hit at my dinner party. Everyone raved about how tender and flavorful the duck was. I'll definitely be making this again!
Marcel Oosthuizen
[email protected]I'm not a huge fan of duck, but this recipe changed my mind. The braising process made the duck incredibly tender and flavorful. The leeks and green olives were a perfect complement.
No Sir
[email protected]My goodness, this braised duck legs recipe is a symphony of flavors! The duck was fall-off-the-bone tender and the leeks and green olives added a delightful savory and briny touch. Absolutely delicious!