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Braised Duck Legs with Red Onions and Curly Kale 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
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

Braised Duck Legs with Red Onions and Curly Kale

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  • Gluten-free
  • Lactose-free
4
portions
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
  • 1 tsp.
    (5 mL)
    thyme
  • 1 tsp.
    (5 mL)
    rosemary
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  • 4
    large red onions, sliced fine
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  • 0.500
    curly kale, shredded
  • 4
    Tomato, blanched, seeded and cut into wedges
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  • 3
    garlic cloves, chopped
  • 1/2 cup
    (125 mL)
    red wine
  • 4 cups
    (1 L)
    hot thin brown stock
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  • 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

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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.

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