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Red-wine-braised Duck Legs With Roasted Pears And Onions

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy, Vegetables November 19 1 Servings

INGREDIENTS

4 Duck legs*, about 2 3/4
pounds
total cut from two
5 1/2- to 6-pound
ducks
A, 750-ml. bottle
light fruity red
wine such as Pinot
Noir about 3 1/4
cups
A bouquet garni of 10
lightly crushed 3 whole
cloves a
juniper berries** 4- by
inch strip
orange zest and 1
bay leaf tied
together in a
cheesecloth bag
1 T Vegetable oil
1 Carrot, cut into 1/4-inch
dice
1 Celery rib, cut into
1/4-inch
dice
1 Onion, cut 1/4-inch dice
2 Fresh parsley sprigs plus 1
tablespoon
minced fresh parsley
leaves
3 Onions, halved or quartered
2 Ripe Bosc pears
2 T Unsalted butter
1 T Fresh lemon juice
2 t Honey
1/4 t Salt
A beurre manie made by
rubbing together 2
tablespoons softened
unsalted butter
and 2 tablespoons
all-purpose flour
Garnish: parsley sprigs

INSTRUCTIONS

1
available at some butcher shops  **available in spice section of
supermarkets  Trim excess fat from duck legs, reserving fat for the
sauteed kale.  In a large bowl marinate duck legs in wine with bouquet
garni,  covered and chilled, 2 hours.  Transfer legs to a plate,
reserving wine and bouquet garni. In a heavy  kettle large enough to
hold legs in one layer heat oil over  moderately high heat until hot.
Pat legs dry with paper towels and  season with salt. Cook legs, skin
sides down, 20 minutes, or until  skin is crisp and mahogany-colored,
removing fat from kettle as it  rendered with a metal bulb baster (or
very carefully pouring it off).  Turn legs and cook until browned on
other side, about 2 minutes,  transferring as browned to a plate.  Pour
off all but about 2 tablespoons fat from kettle and saute  vegetables
with salt to taste, stirring occasionally, until tender  and lightly
browned, about 15 minutes. Add duck legs, skin sides up,  with parsley
sprigs and reserved wine and bouquet garni and simmer,  covered, 1 1/2
hours, or until tender. Braised duck legs may be  prepared up to this
point 2 days ahead and chilled, covered. Reheat  mixture over low heat,
adding 1/3 cup water, before proceeding with  duck preparation.  Make
roasted pears and onions during last hour of duck braising:  Preheat
oven to 400F.  In a shallow baking pan large enough to hold onions and
pears in one  layer melt butter in oven and swirl pan to coat. Add
onion halves,  cut sides down, and quarters, and bake 30 minutes. Add
pears, cut  side down, to pan and bake 20 minutes, or until pears and
onions are  tender and lightly browned. In a cup stir together lemon
juice,  honey, and salt and add to onions and pears, tossing to coat.
Transfer duck legs to a warm plate and keep warm, covered with foil.
Discard parsley sprigs and bouquet garni and strain liquid into a
1-quart measuring cup, reserving vegetables. Let liquid stand until
fat rises to top and skim and discard fat. Return liquid to kettle  and
simmer until reduced to about 2 cups. Add beurre manie, a little  at a
time, whisking, and boil 2 minutes. Stir reserved vegetables and
minced parsley into sauce and heat through if necessary.  Serve duck
legs, with sauce spooned over them and garnished with  parsley sprigs,
with roasted pears and onions.  Serves 4.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2831
Calories From Fat: 1225
Total Fat: 139.5g
Cholesterol: 305.1mg
Sodium: 1688.5mg
Potassium: 1552.1mg
Carbohydrates: 315.8g
Fiber: 21.7g
Sugar: 38.6g
Protein: 85.2g


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