Ingredients with Measurements:
- 4 duck legs
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 orange, peeled and sliced
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven over medium-high heat.
3. Season the duck legs with salt and pepper and add them to the pot. Cook for 5-7 minutes on each side until browned.
4. Remove the duck legs from the pot and set them aside.
5. Add the chopped onion and minced garlic to the pot and cook until softened.
6. Pour in the red wine and chicken broth and stir in the tomato paste.
7. Add the orange slices and thyme sprigs to the pot.
8. Return the duck legs to the pot and spoon the sauce over them.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Braise the duck legs for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Serve the duck legs with the sauce and orange slices on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 460
Fat per serving: 26g
Protein per serving: 37g
Carbohydrates per serving: 9g
Fiber per serving: 1g
Sugar per serving: 4g
Sodium per serving: 500mg
Substitutions for ingredients:
- You can use duck breasts instead of duck legs.
- You can use beef broth instead of chicken broth.
- You can use rosemary instead of thyme.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of honey to the sauce for a touch of sweetness.
Tips and tricks:
- Make sure to brown the duck legs well before braising them to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Let the duck legs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover duck legs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck legs and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the duck legs on a platter with the orange slices and thyme sprigs on top for a beautiful presentation.
Garnishes:
Garnish the duck legs with chopped fresh parsley or chives for a pop of color.
Pairings:
This dish pairs well with roasted root vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the duck legs are not tender enough, braise them for an additional 30 minutes.
Food safety advice:
- Make sure to cook the duck legs to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Braised duck legs with red wine and orange is a classic French dish that dates back to the 19th century.
Flavor profiles:
This dish has a rich, savory flavor from the duck legs and red wine, balanced by the sweetness and acidity of the orange slices.
Serving suggestions:
Serve this dish with a glass of red wine and crusty bread to soak up the delicious sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A