Tuesday, December 13, 2016

Braised Duck Legs in Balsamic Red Wine Sauce




Preparing a delicious Christmas dinner menu but bored with the traditional dishes? Maybe it is time to ditch the roast turkey and the glazed ham and shake things up a little bit! Impress your guests this Christmas with this delectable braised duck dish with Asian influence.

I love to use my Le Creuset cast iron pots for such braising recipes. Of course it can be cooked in non cast iron pots, but cast iron holds heat so well, once it is baked in the oven it really helps speed up the cooking process. Better heat retention also means it keeps food warm at the table much longer.

If you dislike duck, this recipe is ideal for preparing a variety of braising meat, such as osso bucco, oxtail, lamb, veal shanks or beef cheeks.

Dish up and enjoy your dinner! Merry Christmas!

Ingredients (Serves 8)

8 duck legs
250g cherry tomatoes
1 onion, diced
1/2 radish, diced
2 carrots, diced
2 celery sticks, diced
1 pack button mushroon, diced
4 thin slices of ginger
2 chili, deseeded
6 garlic cloves, crushed
2 star-anise
1 tsp black peppercorns
1 small cinnamon stick
6 cardamom pods
100ml water
50ml balsamic vinegar
100ml red wine
400ml chicken stock
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp sugar
3-4 tbsp olive oil

Method

Preheat oven to 180C.

In a heavy skillet,  heat oil and sear duck legs until brown. Put aside.

Heat up little oil in a cast iron pot big enough to fit the duck legs flat on the bottom. Add garlic, ginger, star-anise, peppercorns, cinnamon and cardamom. Fry until fragrant.

Add and sweat the radish, carrots, celery, chili and mushroom for few minutes. Deglaze with water and scrape the bottom to loosen any of the caramelised sugars from the vegetables. Add balsamic vinegar and reduce by half. All red wine, chicken stock, soy sauce, oyster sauce, sugar and bring to a simmer.

Place the duck legs skin-side up into the braising liquid. Add the cherry tomatoes. Cover with lid and cook in oven for 90 minutes or until the duck flesh becomes very tender and fall away from the bone.

Serve the duck in the pot on the communal dining table.

For individual plating, serve the duck on a bed of mashed potato with the vegetable. Pour over sauce*.

*To make the sauce, remove the duck legs from the pot and strain the stock. Skim off any fat and reduce the liquid until it has a thick sauce consistency.

8 comments:

  1. Awesome. Sigh!!!! The old lady doesn't eat duck...so this old man has to go without it. Sobssss!!!! :(

    ReplyDelete
  2. I love eating duck, bet that Braised Duck Legs in Balsamic Red Wine Sauce could be tasted really good. I'll take note and try this on this weekend, thanks for sharing.

    ReplyDelete
  3. Looks so yummy. May I know where can i buy just the duck legs? Frozen for fresh?

    ReplyDelete
    Replies
    1. Fresh is the preferred choice. :)

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    2. May I know where to buy just the duck legs? Thank you

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    3. Most wet markets here sell the whole duck but some stall owners are kind enough to sell you just the legs if you ask. If not, you can always get from Huber's.

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