Add the duck legs and sauce into your Crock-Pot Slow Cooker bowl and cook on high for 3-4 hours or low for 6-7 hours. This is why. Artboard Copy 6. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. For a crispy skin do not cover. Sear the duck legs, skin-side down, in an ovenproof skillet (I used my 11-inch cast iron skillet) until the skin is dark and crisp, 10-12 minutes over medium-high heat. Pour the contents of the pan into a braising pot or slow cooker and add the meat, the remaining chicken stock, garlic halves and thyme sprigs 6 Place in the oven to cook for 2– 2 1/2 hours or until the meat is tender and falling off the bone. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. Pour the wine and vinegar into the frying pan and bring to the boil, scraping the bottom of the pan with a wooden spoon. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Sauce was amazing. Why not treat the family to a whole duck roast? January 31, 2014 | posted by Sarah | 5 Comments. Be very careful as you are doing this—the duck will throw off a lot of splattering, very hot fat. Then put 2 pheasants that you've cut into fourths directly into the slow cooker. Absolutely perfect! When the duck is browned, lay on top of the fruit then pour over the wine and stock. Recipe from Good Food magazine, November 2005. If it’s saucy, great—just taste, season, and serve. Grease the slow cooker with cooking spray and put the pheasant in it. Can’t wait to try this. Copyright © 2021 Strawberry Plum | Site by Viva la Violette. Cook for a minute, then add the wine and ketchup and bring to the boil. Bake in the … Arrange the duck legs skin side down in the casserole or baking dish amongst the cooked vegetables and seasonings, and pour over the wine and the hot stock. Remove the thyme stems and assess the braising liquid. Don’t hate on my puns. This will make a great Christmas dinner! Preheat oven to 170c or 150c fan oven. Put the chicken on top of the vegetables in the slow cooker and add thyme. Rub the duck with a bit of kosher salt and black pepper. ), feel free to use a more exotic combination. And you know how whenever I cook duck, I beg you to save the fat? Add the lemon and orange juice. Desserts, Cookies & Treats, Bread & Savory Baked Goods, Red Wine Braised Duck Legs with Mushrooms &Shallots | Ad Free Stuff, Creamy Duck Fat Roasted Potatoes | strawberryplum, Apple Walnut Cake with Maple-Brown Butter Glaze, Roasted Chicken with Lemon, Caper & Parsley Sauce, 8 oz. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Stir until well combined. You can either use a sharp knife to cut through the skin in a crosshatched manner as I did or prick it all over with the tip of a knife. When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Thanks for sharing. They were braised in red wine with porcini and cremini mushrooms, lots of shallots, and fresh thyme. Season the pheasant portions and dust with flour. If the liquid gets too low (you do want it to reduce quite a lot to make a sauce), add a splash more stock. Very, very rich… Thank you. I went with whole cremini mushrooms and boosted their flavor with reconstituted dried porcini. And this time of year, I simply cannot go without a weekly dose of braised meat. Served it with cremini mushrooms and reconstituted dry morels, with garlic mashed potatoes. Get one of our Roast duck legs with red wine sauce recipe and prepare delicious and healthy treat for your family or friends. Season. Cook on High for 4 to 6 hours or until the duck is an even brown colour throughout or cooked to desired taste. Entire family loved it. Use enough of the wine and stock to just cover the meat, maintaining the wine to stock ratio of approximately 1:1.5. Steamed Duck Leg & Winter Vegetables. To add to the comfort factor, serve it over a vegetable puree or smooth, creamy mashed potatoes. Skin was indeed crispy as per recipe. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. Start off by searing a couple of duck legs. Learn how to cook great Roast duck legs with red wine sauce . Tuck the sprigs of thyme around the pan and transfer to the oven. Baste the duck with the sauce. Peel the shallots and trim the hairy root end but leave enough at the bottom so the bulbs will remain attached. Bring the liquid to a simmer, then transfer to the oven and wait for the magic to happen. Put into the oven for 20 minutes and then reduce the temperature to 130C fan. It was the kind of splurgy at-home dinner that almost makes long, cold winters bearable. Add the duck stock and the herbs and return to the boil. The meat was tender and succulent, the skin crackling crisp, and the mushrooms deep, dark, and intense. Return the duck legs to the pan, nestling them, skin-side up, among the mushrooms and shallots. Spoon the vegetables and stock over the duck legs cover and cook in a hot oven for 45 minutes. Remove any excess fat from the duck legs and score the skin. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … After 1 hour remove from the oven and spoon off any duck fat that has come to the surface. Red Wine Braised Duck Legs with Mushrooms & Shallots. Roast for 1 hr. Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Easy. Deglaze the pan by adding the white wine and allow it to boil. You’ll want to score the skin first, to help render out the fat quickly. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce. After the skin has been crisped and the fat has been poured off, saute a bunch of mushrooms and shallots. Heat oven to 190C/fan 170C/gas 5. 5. Get three Forsythia ‘Mini Gold’ for half price! Add the reserved porcini water, then enough stock to cover most of the meat, but leave the skin exposed. Season the duck with herbes de Provence, salt and pepper. Keep the fat in the refrigerator for future use—it’s great for cooking potatoes! It’s my preferred fat for potatoes, but if you don’t have any, you […], Your email address will not be published. https://www.goodfood.com.au/recipes/slowcooked-duck-leg-20130902-2szma Add a little more oil to the frying pan if needed, then add the garlic. Add the wine and bring to a boil. If it’s a little loose still, just put it over high heat and reduce until it coats the back of a spoon, then season and serve. Add a little butter and oil and cook the shallots until light brown, then remove to holding dish. Good appetite! If the duck … Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish. This was outstanding. Required fields are marked *. Pour in a glass of red wine and bring it to a boil, scraping up any tasty bits from the bottom of the pan. I served the duck legs over a celery root and potato puree, with roasted Brussels sprouts for a cozy winter dinner at home. In a large cast-iron casserole, heat 1 tablespoon of the olive oil. 79 ratings. When the skin is nice and crisp, flip, and cook for 2 minutes on the meat side. Place the duck on top and stuff the duck with the orange. Place duck legs … Boil for a minute, scrapping up any bits that might be stuck to the bottom of the pan. What’s the consistency like—still watery or is it saucy? You will most likely need to skim fat off the top. Cremini Mushrooms, stems trimmed even with the caps, about 1 ½ c. Chicken Stock (homemade or low-sodium). Absolutely excellent and wouldn’t change a thing! Preheat the broiler. Exclusive offer from Good Food Deals: When the duck is ready, transfer the legs to your dinner plates and pull the mushrooms and shallots out with a slotted spoon. If you live somewhere that has a more diverse selection of mushrooms available (that you can afford without selling a vital organ! Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. Pull the soaked porcini out of their soaking liquid (reserve the water), give them a squeeze and a rough chop. Or red wine, for that matter. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Place the dried porcini in a small bowl and cover with about ½. c. boiling water. allrecipes.com.au/recipe/13598/duck-legs-in-red-wine-casserole.aspx https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Followed the recipe step-by-step. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. An hour and a half later, the duck should be tender with impossibly crisp skin. Duck tastes wonderful and is one of the healthier meats you can choose. Pour the wine and stock into the tray around the lamb. Favor light red wines or white wines for slow-cooked duck, recipes that do not involve giving the meat much color caramelization, as well as for fruit-based and mildly-flavored sauces. You can save the fat and use it to cook potatoes, fry an egg, you name it…it’ll help you get more bang for your duck. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs Sauté the shallots and mushrooms until golden, about 8 minutes. Sorry, I couldn’t help myself. Had a hard time thickening, and was in a hurry, so I added some cornstarch. The duck will become so tender that you can easily pull the leg apart from the body. Yum! . You can render the fat from any trimmings, as well. Avoid cutting into the meat itself. Pop them in a pan and let the skin sizzle until it’s crisp and golden, then transfer the legs to a plate and pour off all the fat. Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. Sprinkle with salt and five-spice powder. 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