Skillet Duck Legs with Olives and Anchovies

Name: Skillet Duck Legs with Olives and Anchovies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings anchovies; 4 servings duck legs; 4 servings extra virgin olive oil; 4 servings garlic; 4 servings green olives; 4 servings red wine vinegar; 4 servings rosemary; 4 servings salt; 4 servings white wine

Skillet Duck Legs with Olives and Anchovies might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 47g of protein, 37g of fat, and a total of 659 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have rosemary, wine, olives, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Trim the excess skin and all the visible fat from the duck legs; cut the skin and fat into 1-inch pieces.

Ingredients you will need

Duck Leg

Sprinkle teaspoon of the salt on all sides of the legs.

Ingredients you will need

Salt

Pour 2 tablespoons of the oil into the pan, and set over medium heat. Arrange the legs in the pan, skin side down, and scatter all the skin and fat pieces in the spaces between them. As the fat starts to sizzle, lower the heat slightly and partially cover the skillet, leaving a gap of an inch or so for moisture to evaporate.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Let the fat sizzle away, as you occasionally nudge and shift the leg pieces so they dont stick to the bottom.

Return the skillet to the stove; pour in 3 more tablespoons of olive oil, and set over medium heat. Stir in the garlic slices, and cook for a minute or two, until they start to sizzle. Drop the chopped anchovies in a hot spot; cook, stirring, for a minute or morethe anchovies will melt away in the oil. Now drop in the olives and stir them around, scraping up some of the browned bits in the pan as you do, for a minute or more, until theyre starting to cook.

Ingredients you will need

Anchovies

Olive Oil

Garlic

Olives

Cooking Oil

Equipment you will use

Frying Pan

Stove

Put the duck legs back into the pan, toss in the branches of rosemary, and get the duck cooking again, turning the legs over in the oil and seasonings for a minute or two. When everything is hot, pour the red wine vinegar in several clear spaces around the pan; toss and stir everything as the vinegar steams and the acidity cooks off. After a minute, sprinkle on another teaspoon of salt and pour in the wine, also on hot spots, and stir for a minute, then cover the pan completely.

Ingredients you will need

Red Wine Vinegar

Seasoning

Duck Leg

Rosemary

Vinegar

Whole Duck

Salt

Wine

Cooking Oil

Equipment you will use

Frying Pan

Cook covered for 4 or 5 minutes over low to medium heat, then uncover and turn everything well, coating the duck with the liquid and using it to deglaze the browned bits in the pan. Taste the sauce and add salt if necessary; drizzle over a tablespoon or two of olive oil if the sauce needs more viscosity.

Ingredients you will need

Olive Oil

Sauce

Whole Duck

Salt

Equipment you will use

Frying Pan

Cover the pan, and cook another 4 to 5 minutes. Uncover, and give everything a final stir so the duck is well coated with thick sauce and bits of olives. If there's loose, wet sauce in the pan, cook and stir until it is thickened. But if the duck is dry and there are stuck brown bits on the pan, pour in a bit of broth to loosen things up and get the duck moist and glistening with the sauce.

Ingredients you will need

Olives

Broth