For a better browsing experience, this site has been optimized for Chrome on your device.

Important!

Are you sure you want to empty your cart?

Braised Duck Legs with Red Onions and Curly Kale 2013-08-06 https://www.metro.ca/userfiles/image/recipes/cuisses-canard-braisees-oignons-rouges-chou-frise-5145.jpg PT25M PT3H00M PT3H25M

Remove excess fat from duck legs.Mix coarse salt, pepper, thyme and rosemary together.Season duck legs with herb mixture.Cover with plastic wrap and let rest for 1 - 11/2 hours.Preheat oven to 350°F (180°C).Wipe herb mixture off duck legs with a paper towel or clean tea towel.Place legs on a roasting pan and roast for 20-25 minutes, or until well browned.Remove from oven and set aside. Skim the fat from the pan juices, reserving 1/2 cup (125 mL) of it.In an ovenproof casserole, heat the reserved fat and sweat the red onions in it, covered, for a few minutes.Add the curly kale, tomatoes and garlic. Adjust seasoning.Place the legs on top of the vegetables and add red wine and stock, but not to cover.Add balsamic vinegar, cover and bake for 1 - 11/2 hours or so until the meat falls off the bones.Remove from the oven, and set the legs aside.Strain and reduce pan juices.On a serving platter, make a bed of the vegetables and place the duck legs on top.Cover the legs with sauce and serve.

4 Metro

5 1 5 5

4 duck leg coarse salt and freshly ground pepper to taste 1 tsp. (5 mL) thyme 1 tsp. (5 mL) rosemary 4 large red onions, sliced fine 0.500 curly kale, shredded 4 Tomato, blanched, seeded and cut into wedges 3 garlic cloves, chopped 1/2 cup (125 mL) red wine 4 cups (1 L) hot thin brown stock 2/5 cup (100 mL) balsamic vinegar

Braised Duck Legs with Red Onions and Curly Kale

Rate this recipe

1 Vote

Gluten-free
Lactose-free

servings

0:25

Preparation

3:00

COOKING

3:25

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

4

duck leg

coarse salt and freshly ground pepper to taste

You might like:

Flyer Deal (1)

BALEINE SEA SALT

$4.99 ea.

750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES

1 tsp.
(5 mL)
thyme

1 tsp.
(5 mL)
rosemary

4

large red onions, sliced fine

0.500

curly kale, shredded

4

Tomato, blanched, seeded and cut into wedges

You might like:

Flyer Deals (2)

ROMAINE LETTUCE

$1.29 ea. or /lb

PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg

ROMAINE LETTUCE

$1.29 ea. or /lb

PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg

3

garlic cloves, chopped

1/2 cup
(125 mL)
red wine

4 cups
(1 L)
hot thin brown stock

2/5 cup
(100 mL)
balsamic vinegar

Imprimer ma sélection

Preparation

Remove excess fat from duck legs.

Mix coarse salt, pepper, thyme and rosemary together.

Season duck legs with herb mixture.

Cover with plastic wrap and let rest for 1 - 11/2 hours.

Preheat oven to 350°F (180°C).

Wipe herb mixture off duck legs with a paper towel or clean tea towel.

Place legs on a roasting pan and roast for 20-25 minutes, or until well browned.

Remove from oven and set aside. Skim the fat from the pan juices, reserving 1/2 cup (125 mL) of it.

In an ovenproof casserole, heat the reserved fat and sweat the red onions in it, covered, for a few minutes.

Add the curly kale, tomatoes and garlic. Adjust seasoning.

Place the legs on top of the vegetables and add red wine and stock, but not to cover.

Add balsamic vinegar, cover and bake for 1 - 11/2 hours or so until the meat falls off the bones.

Remove from the oven, and set the legs aside.

Strain and reduce pan juices.

On a serving platter, make a bed of the vegetables and place the duck legs on top.

Cover the legs with sauce and serve.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.