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Receta Braised Duck Legs With Dried Orange And Almonds

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Raciónes: 4

Ingredientes

Cost per serving $3.77 view details
  • 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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Season cooking liquid with salt and pepper and serve over duck. Garnish with almonds and serve with the Root Vegetable Mash With Orange Zest.
  4. 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%
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