Braised Duck Legs and Sautéed Duck Breast Recipe

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Braised Duck Legs and Sautéed Duck Breast
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Ingredients
12
Count
Nutrition
1848
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
  2. Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
  3. Preheat oven to 350°F with rack in middle.
  4. Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
  6. Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
  7. Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  8. Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  9. Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.
  10. Cooks' notes: •Stock can be made 1 day ahead and chilled (covered once cool). Fat will be easier to remove once cold and solidified. •Legs and wings can be braised 1 day ahead and chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1847.74 Kcal (7736 kJ)
Calories from fat 816.88 Kcal
% Daily Value*
Total Fat 90.76g 140%
Cholesterol 87.3mg 29%
Sodium 7642.31mg 318%
Potassium 2855.98mg 61%
Total Carbs 255.93g 85%
Sugars 159.66g 639%
Dietary Fiber 22.61g 90%
Protein 13.33g 27%
Vitamin C 79.5mg 133%
Vitamin A 0.2mg 5%
Iron 10.9mg 61%
Calcium 393.1mg 39%
Amount Per 100 g
Calories 119.69 Kcal (501 kJ)
Calories from fat 52.91 Kcal
% Daily Value*
Total Fat 5.88g 140%
Cholesterol 5.65mg 29%
Sodium 495.02mg 318%
Potassium 184.99mg 61%
Total Carbs 16.58g 85%
Sugars 10.34g 639%
Dietary Fiber 1.46g 90%
Protein 0.86g 27%
Vitamin C 5.2mg 133%
Iron 0.7mg 61%
Calcium 25.5mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.7
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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