Try this Crisp-braised Duck Legs with pruneaux d'Agen recipe, or contribute your own.
Suggest a better description-Preheat oven to 150 C (in my oven on the rack low enough to fit the dutch oven, I need to set my oven to 110 C.
- On grade on the stove top, render IN OLIVE OIL (otherwise it is mire likely to stick) and crisp duck legs for 30-40 minutes.
-Flip for 3 minutes
-Remove duck and fat. Add vegetables and sauté for 10 minutes or so.
-Add wine and bouquet garni. Once starts bubbling return the duck, skin side up (not submerged)
-Cover and braise in the oven for 1.5 hours. Check every hour for liquid
-Strain and add pruneaux and braise for 30 minutes or so.
- Broil in the dutch oven where it is for 10 minutes.
-Correct if needed with a couple of drops of red vinegar and then garnish
I served it with roasted sweet potatoes.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 261 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 36.8mg | 11 % | |
Sodium 238.8mg | 8 % | |
Potassium 373.7mg | 10 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.4g | ||
Protein 11.7g | 17 % | |
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: 261
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