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Ingredientes
- 4 lrg Duck legs - (abt 2 to 3 lbs) Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. Virgin extra virgin olive oil Flour for dredging
- 2 med Spanish onions sliced 1/4" rounds
- 1 med Leek minced 1/2" rounds
- 1 med Carrot minced 1/4" rounds
- 1/2 c. Grand Marnier
- 1 c. Dry white wine
- 2 c. Chicken stock
- 1/4 c. Dry orange plus
- 2 Tbsp. Dry orange (available at specialty shops)
- 1/2 c. Blanched sliced almonds plus
- 4 Tbsp. Blanched sliced almonds for garnish
- 1 x recipe Root Vegetable Mash see * Note
Direcciones
- Preheat oven to 375 degrees.
- Trim duck legs of excess fat on inner thighs and season well with salt and pepper. In a 6- to 8-qt heavy-bottom casserole, heat extra virgin olive oil till smoking. Dredge duck legs in flour and place carefully into smok Add in onion, leek and carrot and cook till brown and just softened, about 8 to 10 min. Add in Grand Marnier, white wine, chicken stock, dry orange and almonds and bring to a boil. Place browned duck legs into pan, submerged in liquid and cover pan with tight fitting lid or possibly aluminum foil. Place in oven and cook till tender, about 1 1/2 to 2 hrs. Remove pan from oven, and place duck legs on a plate and set aside.
- Season cooking liquid with salt and pepper and serve over duck. Garnish with almonds and serve with the Root Vegetable Mash With Orange Zest.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 327 | 57% |
| Total Fat 37.65g | 47% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 251mg | 10% |
| Potassium 606mg | 17% |
| Total Carbs 18.88g | 5% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.74g | 4% |
| Protein 16.52g | 26% |
