Braised Lotus And Leek Duck Recipes

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SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

BUTTER-BRAISED CARROTS AND LEEKS



Butter-Braised Carrots and Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

6 bunches baby rainbow carrots (3 pounds with tops)
2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
1 tablespoon fresh lemon juice

Steps:

  • Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
  • Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
  • Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

BRAISED DUCK WITH RED CURRY



Braised Duck with Red Curry image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

2 (5 pound) ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14ounce) can coconut milk
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Steps:

  • Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
  • Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
  • With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

BRAISED LEEKS WITH SEL DE MER



Braised Leeks with Sel de Mer image

Provided by The Hearty Boys

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 4

4 large leeks, trimmed and washed
2 cups white wine
2 tablespoons butter, cut into bits
1 tablespoon sel de mer

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately.

BRAISED DUCK TAMALES WITH SOUR CHERRY MOJO



Braised Duck Tamales with Sour Cherry Mojo image

Provided by Aarón Sánchez

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup kosher salt
1/2 cup chopped thyme leaves
4 duck legs
1 white onion, quartered
4 cloves garlic
6 star anise pods
2 large sticks canela (Mexican cinnamon)
4 cups melted duck fat
1 pound package cornhusks
1 cup instant corn flour
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cups dried cherries
3 cups red wine
1 tablespoon olive oil
1/2 cup thinly sliced shallots
1 chipotle in adobo, chopped
1 garlic clove, finely minced
1/4 cup red wine vinegar
2 cups chicken stock
1 tablespoon chopped parsley

Steps:

  • In a bowl, combine the kosher salt and chopped thyme and mix it well. Rub the salt and thyme mixture on both sides of the duck, layering it on thickly. Place legs in a shallow pan and refrigerate, covered, overnight.
  • Preheat oven to 350 degrees F.
  • In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hours.
  • Meanwhile, soak the cornhusks in warm water for 1 hour.
  • To make the dough for the tamales, moisten the instant corn flour with the warm water. Set aside. Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock.
  • After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside.
  • To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 tablespoon of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks. Repeat the process until all the dough and filling is finished.
  • In a double boiler or steamer, steam the tamales for 20 minutes. Turn off heat and allow to sit for 10 minutes before serving.
  • To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour.
  • In a medium saucepot, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, chipotle, and garlic. Cook for 5 minutes then deglaze with red wine vinegar and duck stock. Cook for 3 minutes then add the cherry mixture. Cook for 30 minutes until the liquid has thickened. Add the parsley. Season with salt and pepper.
  • To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo.

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES



Braised Duck Legs with Leeks and Green Olives image

Provided by Alice Waters

Categories     Duck     Olive     Braise     Leek     White Wine     Fall     Winter     Thyme     Parsley

Yield Makes 4 servings

Number Of Ingredients 13

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

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.

BRAISED LOTUS AND LEEK DUCK



Braised Lotus and Leek Duck image

Provided by Ming Tsai

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 17

One 4- to 5-pound duck, washed, cleaned and patted dry
2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon Szechwan peppercorns
5 cups peanut oil
4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained
8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered
2 leeks, white part julienned and washed very well
1/4 pound bacon, 1/8-inch pieces
6 slices peeled ginger
1 quart chicken stock for steaming
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing
1 tablespoon sugar
1/2 tablespoon ginger julienned
2 tablespoons butter

Steps:

  • Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
  • Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.

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