There are many options for how to cook duck leg. The legs can be stewed, boiled, fried, baked. Duck meat is more tender, juicier and fatter than chicken, so it is very rarely obtained overdried during cooking. Now we will tell you how you can cook duck leg.
Duck thigh in the oven
Ingredients:
- legs duck - 2 pcs .;
- salt - 1 teaspoon;
- ground pepper - ½ tsp;
- thyme (dried) - ½ tsp.
For sauce:
- garlic - 1 tooth;
- raspberry fresh - 1 glass;
- wine dry (red) - 1 tbsp. a spoon;
- vinegar wine - 2 tbsp. spoons;
- orange - 1 piece;
- sugar - 3 tsp.
- salt;
- pepper ground white.
Preparation
The legs are good for mine, cut off excess fat and carefully make several cuts in the skin, carefully so as not to damage the meat. This will help improve the process of fat heating and a crusty crust is formed. With a mixture of thyme, pepper and salt, rub the whole leg and wrap it in a film, so keep the meat for several hours in the warmth or put it in the fridge for the night, so that the meat will be marinated.
Duck legs rinse under cold water and dipped with a paper towel. The meat is placed in a brazier and sent to the oven heated to 150 degrees for 2 hours. Duck legs are periodically greased from the bottom of the brazier.
To prepare the sauce for the duck thighs, grind an incomplete glass of raspberries, orange juice, zest, vinegar, wine and sugar in a blender. The resulting mixture is wiped through a sieve. Garlic crushed, fry it on duck fat for one minute, and add it to a mixture of raspberries and orange. Let the sauce boil and cook until it begins to thicken. Add whole raspberries to the sauce and boil for another 40 seconds, add salt, pepper. Finished duck thighs poured with sauce.
Duck leg recipe in multivark
Ingredients:
- onion - 1 piece;
- carrots - 2 pieces;
- potatoes - 4 pieces;
- duck legs - 2 pcs .;
- brine from pickled cucumbers - 5 tbsp. spoons;
- salt;
- spice.
Preparation
Duck my feet, fry in a multivarker with the lid closed for 20 minutes on each side, without oil. When the frying pan is fried, add brine and salt to them. We select the "Quenching" mode and set the cooking time to 1 hour 40 minutes (depending on the hardness of the meat, correct the time). Ready to lay the meat on a plate, and in a bowl multivarka in the formed duck fat spread diced onions, fry (in the "Hot" or "Quenching"). After we add potatoes and carrots, cut into strips, salt, add spices and water, mix everything and put duck legs on top. We put the multivarker in the "Plov" mode and cook until the potatoes are soft.
Duck thigh in the frying pan
Ingredients:
- duck thighs - 4 pcs .;
- onion - 1 piece;
- apples - 3 pieces;
- orange - 1 piece;
- cranberries - 150 g;
- salt;
- vegetable oil.
Preparation
Apples are peeled and cut into small pieces, onions cut into half rings, orange circles. In a deep frying pan heated oil and fry the legs from both sides to a crispy crust, add the onions and stew with the lid closed for 10 minutes. Do not turn off the fire, add apples and continue cooking for another 15 minutes. Put the cranberries in the pan and simmer for another 3 minutes. Then add the orange, cover again with a lid and cook for another 10 minutes. Meat is ready to serve.
The recipe for stewed duck thighs
Ingredients:
- duck legs - 600 g;
- onion - 1 pc .;
- orange - 1 piece;
- sweet paprika - 1 teaspoon;
- garlic - 2 cloves;
- salt - 1 teaspoon;
- pepper black peas - 5 pcs .;
- ground black pepper 0,5 tsp;
- water - 300 ml;
- flour - 1 tbsp. a spoon.
Preparation
Duck thighs, put into a pan and pour water, but so that the water does not completely cover the duck. Cover with a lid, turn on a strong fire and let it boil. Fire is reduced to a minimum, salt, put peppercorns. Onion cut into half rings and spread out from above (so that the onions were on meat, and not in water). Top with paprika and ground pepper. Close the pan with a lid and simmer for 25 minutes. Stir, trying to make the duck turned out, as if on the onion "pillow." Cover with a lid and simmer for another 45 minutes. Add orange juice, you can put and slices of orange without a hump and stew for another 30 minutes. Flour is bred in water and poured into a pan three minutes before the end of cooking.