Duck Legs in Green Olive Sauce with Cracklings and Pappardelle

Name: Duck Legs in Green Olive Sauce with Cracklings and Pappardelle
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps fine dried bread crumbs; 227 grams can tomato sauce; 2 teaspoons dried thyme; 6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes); 59 milliliters finely chopped flat-leaf parsley; 59 milliliters kosher salt; 473 milliliters reduced-sodium chicken broth; 237 milliliters cracked green olives (see Notes), drained; 1 medium onion, chopped; 1 teaspoon orange zest (use small holes of a box grater); 3 Tbsps orange-flavored liqueur, like Cointreau; 1 Tbsp brined green peppercorns, drained; 59 milliliters sugar; 340 grams pappardelle pasta or wide egg noodles

Duck Legs in Green Olive Sauce with Cracklings and Pappardelle might be just the sauce you are searching for. This dairy free recipe serves 6. One serving contains 741 calories, 58g of protein, and 27g of fat. If you have cracked olives, sugar, duck legs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Pull and carefully cut skin from duck legs without cutting meat; set skin aside. Trim and discard any fat from meat.

Ingredients you will need

Duck Leg

Meat

Mix sugar and salt in a large bowl; add duck legs and rub with mixture. Cover duck legs and chill at least 30 minutes or up to 1 hour.

Ingredients you will need

Duck Leg

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Meanwhile, preheat oven to 35

Equipment you will use

Oven

Lay duck skin flat on work surface, fat side up. With a sharp knife, slice off any thick areas of fat so fat is even; discard trimmings. Stretch skin flat, fat side down, in a single layer in a rimmed baking pan.

Ingredients you will need

Whole Duck

Equipment you will use

Baking Pan

Knife

Bake until skin is crisp and deep golden, 25 to 30 minutes; occasionally turn pieces over. With tongs, transfer crisp skin (cracklings) to paper towels to drain. Reserve 3 tbsp. duck fat; save the rest for another use (see Notes). Coarsely chop cracklings; set aside.

Ingredients you will need

Duck Fat

Equipment you will use

Paper Towels

Oven

Tongs

Rinse duck legs well, rubbing gently to help release salt. Pat dry.

Ingredients you will need

Duck Leg

Salt

Pour 2 tbsp. reserved duck fat into a 12-in. frying pan over medium-high heat. Lightly brown 1/2 of duck legs, turning as needed, 5 to 8 minutes; reduce heat if pan starts to scorch. Repeat with remaining duck.

Ingredients you will need

Duck Leg

Duck Fat

Whole Duck

Equipment you will use

Frying Pan

Transfer duck to a shallow baking dish (2 1/2 to 3 qt.).

Ingredients you will need

Whole Duck

Equipment you will use

Baking Pan

Add onion to pan and cook, stirring, until soft, 4 to 5 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add broth, tomato sauce, thyme, olives, and peppercorns. Reduce heat and simmer about 10 minutes, stirring occasionally to blend flavors.

Ingredients you will need

Tomato Sauce

Peppercorns

Olives

Broth

Thyme

Add orange liqueur and orange zest.

Ingredients you will need

Orange Liqueur

Orange Zest

Pour over duck, cover dish tightly with foil, and bake until duck is very tender when pierced, about 1 1/2 hours.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Aluminum Foil

About 15 minutes before duck is done, cook pasta in salted boiling water according to package directions.

Ingredients you will need

Pasta

Water

Whole Duck

Drain pasta and return it to cooking pot.

Ingredients you will need

Pasta

Equipment you will use

Pot

Stir remaining duck fat, the bread crumbs, and cracklings in a large frying pan over medium-high heat until crumbs are lightly toasted, 2 to 3 minutes.

Ingredients you will need

Breadcrumbs

Duck Fat

Equipment you will use

Frying Pan

Skim and discard fat from duck sauce.

Ingredients you will need

Duck Sauce

Mix about 1/2 cup sauce into pasta. Arrange pasta on a large platter and top with duck legs. Spoon remaining sauce on top and sprinkle with parsley and crackling mixture.

Ingredients you will need

Duck Leg

Parsley