Duck Legs Braised With Seville Oranges Recipes

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BRAISED WILD DUCK (BLUEBILLS)



Braised Wild Duck (Bluebills) image

Delicous wild duck in a classic orange sauce, braised for hours until it falls off the bone!

Provided by Karlynn Johnston

Categories     Dinner

Time 4h25m

Number Of Ingredients 8

1/4 cup salt
8 cups water (enough to cover two ducks)
3 kilograms wild duck (2 wild ducks) cleaned; feathers and pin feathers removed
1 apple sliced
1 onion sliced into rings
1 teaspoon sage
1 teaspoon poultry seasoning
355 millilitres can Coke or Sprite

Steps:

  • In a plastic container, combine water and salt.
  • Place ducks in the water, ensuring that they are covered.
  • Place in refrigerator and brine overnight.
  • When you are ready to prepare the ducks, remove from the brine, clean and pat dry completely.
  • Preheat your oven to 275 degrees.
  • Sprinkle the sage and poultry seasoning over the apples and onions, then divide evenly. Place in the duck cavity.
  • Place the ducks in a roaster with a lid, breast side up. Pour in one cup of water. Place the lid on top of the roaster and place in the oven.
  • After three hours, remove the lid and pour half a can of Coke over the ducks.
  • Turn the ducks breast side down and cook another 30 minutes.
  • After those thirty minutes, turn the ducks breast side up and pour the remaining Coke over the top.
  • Roast lid off for another 30 minutes, basting every so often.
  • Remove from the oven and plate.
  • Serve with the orange sauce drizzled over the top of the duck.

Nutrition Facts : Calories 1636 kcal, Carbohydrate 13 g, Protein 131 g, Fat 114 g, SaturatedFat 37 g, Cholesterol 600 mg, Sodium 7523 mg, Sugar 11 g, UnsaturatedFat 66 g, ServingSize 1 serving

CRISPY BRAISED DUCK LEGS



Crispy Braised Duck Legs image

Make and share this Crispy Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

  • Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
  • When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
  • Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
  • Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES



Crisp-Braised Duck Legs with Aromatic Vegetables image

Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.

Provided by Mark Bittman

Categories     dinner, lunch, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

2 duck legs, trimmed of excess fat
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade

Steps:

  • Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
  • When legs are nicely browned, turn them over and 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 and 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, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
  • Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and 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.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams

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