Braised Duck Legs and Sautéed Duck Breast

Name: Braised Duck Legs and Sautéed Duck Breast
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 medium carrot; 3 kilograms Long Island (Pekin) duck, excess fat from body cavity discarded; 3 garlic cloves, finely chopped; 1 inch peeled ginger; 1 leek, cut into 1-inch pieces; 3 Tbsps fresh lemon juice; 1 teaspoon grated lemon zest; 59 milliliters chopped parsley; 907 grams parsnips; 1 Tbsp grapeseed or vegetable oil, divided; 2 larges sweet onions (2 pounds total) such as Vidalia; 946 milliliters water

You can never have too many main course recipes, so give Braised Duck Legs and Sautéed Duck Breast a try. This recipe covers 72% of your daily requirements of vitamins and minerals. One serving contains 3031 calories, 83g of protein, and 272g of fat. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up water, lemon juice, onions such as vidalia, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock.

Ingredients you will need

Stock

Chicken Wings

Whole Duck

Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.

Ingredients you will need

Chicken Wings

Wash leek, then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour.Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.

Ingredients you will need

Carrot

Pepper

Onion

Stock

Water

Leek

Salt

Equipment you will use

Sieve

Bowl

Pot

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Parsnip

Pepper

Onion

Chicken Wings

Salt

Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes.

Ingredients you will need

Chicken Wings

Cooking Oil

Equipment you will use

Pot

Transfer to a plate.

Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes.

Ingredients you will need

Vegetable

Parsnip

Ginger

Pepper

Juice

Onion

Salt

Equipment you will use

Pot

Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour.

Ingredients you will need

Vegetable

Stock

Chicken Wings

Whole Duck

Meat

Equipment you will use

Oven

Pot

Let stand, uncovered, at room temperature 1 hour while cooking breasts.

Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

Ingredients you will need

Duck Breast

Pepper

Salt

Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare.

Ingredients you will need

Duck Breast

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a cutting board and let rest 10 minutes.

Equipment you will use

Cutting Board

Mix together parsley and garlic. Slice breasts crosswise.

Ingredients you will need

Parsley

Garlic

Serve legs and wings over parsnips and serve sliced breast on the side.

Ingredients you will need

Parsnip

Chicken Wings

Sprinkle with parsley mixture.

Ingredients you will need

Parsley

•Stock can be made 1 day ahead and chilled (covered once cool). Fat will be easier to remove once cold and solidified.•Legs and wings can be braised 1 day ahead and chilled.

Ingredients you will need

Stock

Chicken Wings