ACTIVE: 30 MIN
TOTAL TIME: 1 HR 15 MIN
1.Preheat the oven to 375?. In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
2.Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
3.Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce. Bring the sauce to a simmer. In a bowl, blend the butter with the flour; whisk the paste into the sauce. Simmer, whisking, until thickened, 3 minutes. Season with salt and pepper and keep warm, whisking occasionally.
4.Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.
Notes
Confited duck legs are available online at D'Artagnan, dartagnan.com.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 80 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 364.7mg | 13 % | |
Potassium 372.9mg | 10 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 14.3g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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