Recipe #1736
Cajun Duck Legs
| Preparation: | 15 min |
| Marinating/Waiting: | 12 h |
| Cooking: | 1 h 45 min |
| Total: | 14 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 cup (125 mL) chopped onions
- 2 Tbsp. (30 mL) chopped garlic
- 1/2 cup (125 mL) cubed tomatoes
- 1 cup (250 mL) olive oil
- 1 Tbsp. (15 mL) paprika
- 1 Tbsp. (15 mL) chili pepper
- 1 tsp. (5 mL) ground bay leaf
- 1 tsp. (5 mL) ground cumin
- 1/4 tsp. (1 mL) cayenne pepper
- 1 Tbsp. (15 mL) salt
- 4 Brome Lake duck legs
- 2 cups (500 mL) duck bouillon or water
Preparation
Mix onions, garlic, tomatoes, olive oil, salt and spices together in food processor.
Roast legs in duck bouillon or water, covered at 300 F (150 C) for 90 minutes.
Remove legs from bouillon and cool.
Place legs in marinade and cover with plastic wrap.
Refrigerate for 12 hours.
Before serving, bake legs at 350 F (180 C) for 15 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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