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Spice-Rubbed Duck Legs Braised with Green Olives and Carrots Recipe

Spice-Rubbed Duck Legs Braised with Green Olives and Carrots Recipe

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Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

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Ingredients

Count

Nutrition

1215

Calories

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Ingredients:

Serving

1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp whole black peppercorns
4 tsp coarse kosher salt
10 whole duck leg-thigh pieces (about 7 3/4 lb), trimmed of excess skin and fat
1/4 cup brandy
1 cup dry white wine
1 1/2 cups low-salt chicken broth
2 medium onions, halved, cut into 1/2-inch thick wedges
6 garlic cloves, peeled
3 (3x1/2-inch) strips lemon peel (yellow part only )
2 bay leaves
3 carrots, peeled , halved lengthwise, cut crosswise into 1-inch pieces
1 cup picholine * or other brine-cured green olives
2 tsp honey (optional)

Directions:

Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.
Preheat oven to 300°F. Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches. Transfer duck legs to roasting pan, skin side up. Pour fat from skillet. Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits. Add wine. Boil until liquid is reduced by half, about 3 minutes. Add broth; bring to boil. Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in 350°F oven 20 minutes.
Preheat broiler. Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers). Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan. Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.
Meanwhile, place duck legs under broiler until skin is crisp, about 4 minutes, watching carefully to prevent burning. Transfer to serving platter, spoon vegetable mixture around duck legs, drizzle sauce over, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1214.97 Kcal (5087 kJ)
Calories from fat	373.06 Kcal
		% Daily Value*
Total Fat	41.45g	64%
Cholesterol	615.99mg	205%
Sodium	2099.1mg	87%
Potassium	215.74mg	5%
Total Carbs	16.29g	5%
Sugars	5.34g	21%
Dietary Fiber	4.75g	19%
Protein	171.45g	343%
Vitamin C	17.4mg	29%
Vitamin A	0.3mg	10%
Iron	12.2mg	68%
Calcium	99.8mg	10%

Amount Per 100 g
Calories	149.79 Kcal (627 kJ)
Calories from fat	45.99 Kcal
		% Daily Value*
Total Fat	5.11g	64%
Cholesterol	75.95mg	205%
Sodium	258.8mg	87%
Potassium	26.6mg	5%
Total Carbs	2.01g	5%
Sugars	0.66g	21%
Dietary Fiber	0.59g	19%
Protein	21.14g	343%
Vitamin C	2.1mg	29%
Iron	1.5mg	68%
Calcium	12.3mg	10%

* 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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