I have by no means tried duck before, but I managed to find a site for you with a recipe
CRISPY BRAISED DUCK LEGS
4 fresh large duck legs
1/2 lb shallots, peeled
1 lb parsnips, peel and cut in inch thick slices
1 tablespoons minced garlic
1/2 tablespoons chopped fresh thyme
1 small bay leaf
salt and black pepper to taste
pinch of ground allspice
1/2 cups dry white wine
12 to 18 oz chicken have a give of
Place rack in center of oven and preheat to 450 F. Trim stout and skin from sides of duck legs and leave a casing of skin on top of legs. Reserve stout. Score skin on legs in a crosshatch pattern (cut through stout but not into meat). Coarsely chop reserved duck stout and cook on medium heat until melted, remove from heat and discard solids and set aside.
Place vegetables, garlic, thyme, bay and half the salt and pepper in a roasting pan, drizzle with 1 tbsp of duck stout and toss to coat vegetables. Roast 20 to 30 summary (turn every 5 summary) until lightly browned.
Reduce oven temperature to 375F. Nestle the duck legs (skin side up) into the vegetables, add wine and enough have a give of so that most of each leg is waterlogged except for the skins. Braise uncovered, until duck is tender (about 90 summary). Transfer duck and vegetables to a warmed platter, skim stout from pan juices and serve on the side. Serves 4.
Here’s an asian dish- Braised duck with soy sauce
2 pcs of cinnamon stab
3 pcs of star anise
5 tbsps of dark soy sauce
salt and flavor enhancer to taste.
2 tsp of sesame oil.
Boil 1 litre of water, add in all e spices, until it gives out e perfume. Place in all the duck legs and stew it for 1 1/2-2 hrs, or until desired. Next, garnish with chinese celery and serve with rice.
I have by no means tried duck before, but I managed to find a site for you with a recipe
CRISPY BRAISED DUCK LEGS
4 fresh large duck legs
1/2 lb shallots, peeled
1 lb parsnips, peel and cut in inch thick slices
1 tablespoons minced garlic
1/2 tablespoons chopped fresh thyme
1 small bay leaf
salt and black pepper to taste
pinch of ground allspice
1/2 cups dry white wine
12 to 18 oz chicken have a give of
Place rack in center of oven and preheat to 450 F. Trim stout and skin from sides of duck legs and leave a casing of skin on top of legs. Reserve stout. Score skin on legs in a crosshatch pattern (cut through stout but not into meat). Coarsely chop reserved duck stout and cook on medium heat until melted, remove from heat and discard solids and set aside.
Place vegetables, garlic, thyme, bay and half the salt and pepper in a roasting pan, drizzle with 1 tbsp of duck stout and toss to coat vegetables. Roast 20 to 30 summary (turn every 5 summary) until lightly browned.
Pat duck legs dry. Stir together allspice and the left over salt and pepper, then rub onto the legs. Heat duck stout on medium high heat, sauté legs until well browned on all sides, the place on paper towels to drain.
Reduce oven temperature to 375F. Nestle the duck legs (skin side up) into the vegetables, add wine and enough have a give of so that most of each leg is waterlogged except for the skins. Braise uncovered, until duck is tender (about 90 summary). Transfer duck and vegetables to a warmed platter, skim stout from pan juices and serve on the side. Serves 4.
UNTIL IT STOPS SCREAMING
Here’s an asian dish- Braised duck with soy sauce
2 pcs of cinnamon stab
3 pcs of star anise
5 tbsps of dark soy sauce
salt and flavor enhancer to taste.
2 tsp of sesame oil.
Boil 1 litre of water, add in all e spices, until it gives out e perfume. Place in all the duck legs and stew it for 1 1/2-2 hrs, or until desired. Next, garnish with chinese celery and serve with rice.