Product(s):
FRENCH DUCK LEGS SKIN-ON (2 PIECES, ~660G) | NEW
Preparation Time: 10 mins / Cook: 60 mins / Serving: 2
Ingredients:
FRENCH DUCK LEGS SKIN-ON (2 PIECES, ~660G) | NEW
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade
Method:
1. Put duck legs, skin side down, in a skillet / pan large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully & evenly, sprinkling them with salt & pepper as they cook. Meanwhile, peel & dice vegetables.
2. When legs are nicely browned, turn them over & 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 & 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, & add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, & transfer to oven.
3. Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender & 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.
FRENCH DUCK LEGS SKIN-ON (2 PIECES, ~660G) | NEW
Preparation Time: 10 mins / Cook: 60 mins / Serving: 2
Ingredients:
FRENCH DUCK LEGS SKIN-ON (2 PIECES, ~660G) | NEW
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade
Method:
1. Put duck legs, skin side down, in a skillet / pan large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully & evenly, sprinkling them with salt & pepper as they cook. Meanwhile, peel & dice vegetables.
2. When legs are nicely browned, turn them over & 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 & 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, & add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, & transfer to oven.
3. Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender & 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.
Please leave us a review, thank you.
Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.