Duck Legs in Green Olive Sauce with Cracklings and Pappardelle Recipe

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Duck Legs in Green Olive Sauce with Cracklings and Pappardelle
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Ingredients
14
Count
Nutrition
6478
Calories
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Ingredients:

Directions:

  1. Pull and carefully cut skin from duck legs without cutting meat; set skin aside. Trim and discard any fat from meat. Mix sugar and salt in a large bowl; add duck legs and rub with mixture. Cover duck legs and chill at least 30 minutes or up to 1 hour.
  2. Meanwhile, preheat oven to 350°. Lay duck skin flat on work surface, fat side up. With a sharp knife, slice off any thick areas of fat so fat is even; discard trimmings. Stretch skin flat, fat side down, in a single layer in a rimmed baking pan. Bake until skin is crisp and deep golden, 25 to 30 minutes; occasionally turn pieces over. With tongs, transfer crisp skin (cracklings) to paper towels to drain. Reserve 3 tbsp. duck fat; save the rest for another use (see Notes). Coarsely chop cracklings; set aside.
  3. Rinse duck legs well, rubbing gently to help release salt. Pat dry.
  4. Pour 2 tbsp. reserved duck fat into a 12-in. frying pan over medium-high heat. Lightly brown 1/2 of duck legs, turning as needed, 5 to 8 minutes; reduce heat if pan starts to scorch. Repeat with remaining duck. Transfer duck to a shallow baking dish (2 1/2 to 3 qt.).
  5. Add onion to pan and cook, stirring, until soft, 4 to 5 minutes. Add broth, tomato sauce, thyme, olives, and peppercorns. Reduce heat and simmer about 10 minutes, stirring occasionally to blend flavors. Add orange liqueur and orange zest. Pour over duck, cover dish tightly with foil, and bake until duck is very tender when pierced, about 1 1/2 hours.
  6. About 15 minutes before duck is done, cook pasta in salted boiling water according to package directions. Drain pasta and return it to cooking pot.
  7. Stir remaining duck fat, the bread crumbs, and cracklings in a large frying pan over medium-high heat until crumbs are lightly toasted, 2 to 3 minutes.
  8. Skim and discard fat from duck sauce. Mix about 1/2 cup sauce into pasta. Arrange pasta on a large platter and top with duck legs. Spoon remaining sauce on top and sprinkle with parsley and crackling mixture.
  9. Note: Nutrition analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6478.33 Kcal (27123 kJ)
Calories from fat 2238.14 Kcal
% Daily Value*
Total Fat 248.68g 383%
Cholesterol 1600.69mg 534%
Sodium 13312.04mg 555%
Potassium 3174.73mg 68%
Total Carbs 469.82g 157%
Sugars 49.47g 198%
Dietary Fiber 39.62g 158%
Protein 552.52g 1105%
Vitamin C 60.6mg 101%
Vitamin A 9.1mg 302%
Iron 53mg 294%
Calcium 1973.6mg 197%
Amount Per 100 g
Calories 240.04 Kcal (1005 kJ)
Calories from fat 82.93 Kcal
% Daily Value*
Total Fat 9.21g 383%
Cholesterol 59.31mg 534%
Sodium 493.24mg 555%
Potassium 117.63mg 68%
Total Carbs 17.41g 157%
Sugars 1.83g 198%
Dietary Fiber 1.47g 158%
Protein 20.47g 1105%
Vitamin C 2.2mg 101%
Vitamin A 0.3mg 302%
Iron 2mg 294%
Calcium 73.1mg 197%

* 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

  • 149.5
    Points
  • 162
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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