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Duck legs: how to cook with a crispy crust? Video
Some housewives do not buy duck legs, preferring to cook either whole poultry or delicious breasts. Indeed, cooking duck legs, like any other bird, is somewhat more difficult than aromatic soft fillet, but refined and elegant dishes from duck legs are much more original.
Duck legs in cherry sauce
Cook duck legs in cherry sauce, this dish will be not only tasty, but also bright and elegant. For 2 duck legs you will need: – 1 tablespoon of ground black pepper; – 1 tablespoon of sea salt; – 1 cup of fresh pitted cherries; – 1 head of shallots; – 1/2 cup of dry red wine; – 2/XNUMX cup of chicken broth; – XNUMX tablespoons of butter.
A great bonus from cooking duck legs is the fat released from the meat. They call it “culinary white gold”
Rinse the legs under running water, dry them with paper towels and cut the skin into “cubes” with a sharp thin knife. Rub salt and black pepper generously into the legs. Preheat a skillet, reduce heat to medium and lay the legs, skin side down. Fry them, turning them over from time to time. When the fat is melted from the chicken, the skin will turn golden. This will take about 7-10 minutes. Place the pan in an oven preheated to 200 ° C and cook the duck for another 10-15 minutes. Place the duck on serving bowls, cover with foil and prepare the sauce. Drain the duck fat from the pan, leaving only 1 spoonful, fry the shallots, chopped into small squares, pour in the red wine and cook until it evaporates by half. Add the cherries and pour in the chicken stock. Cook until the sauce thickens. Add butter and whisk the sauce. Pour the sauce over the duck legs and serve.
Duck legs with oranges, cinnamon and vanilla
For 4 duck legs, take: – 5 oranges; – 2 sticks of cinnamon; – 1 teaspoon of vanilla extract; – 10 peas of black pepper; – 2 teaspoons chopped thyme; – 1 tablespoon of balsamic vinegar; – 1 tablespoon of olive oil; – salt and pepper.
Wash and dry the chicken legs, squeeze the juice from 2 oranges into a bowl, put the pieces of fruit in a bowl, add cinnamon, vanilla and pepper, previously crushed. Cover the bowl with cling film and refrigerate for 10-12 hours. Preheat oven to 150 ° C. Remove the duck from the marinade and chop the skin with a sharp knife before cooking. Place the duck, skin side down, on a wire rack and place half cinnamon sticks, a few peppercorns and orange slices on top. Put the wire rack in the oven, place a baking sheet under it. Roast the duck for 2 hours, occasionally pouring excess fat on the legs. Squeeze the juice from the remaining oranges, mix with olive oil and vinegar, heat the sauce, season with thyme. Serve with legs.