March 17 2012 Alan Rosenthal The Times
1 Preheat oven to 160C (320F). Trim the duck legs of excess skin or fat and score the skin with a sharp knife but do not pierce the flesh.
2 Season with salt and pepper and, in a dry, heavy-based casserole that can fit the duck legs in one layer, brown the pieces over a medium heat, skin-side down. Brown the legs for about 7 min until most of the fat has rendered and the skin side is a deep golden brown colour. Then, quickly seal the other side for a couple of minutes and reserve on a plate.
3 Next, in the same pan, gently cook the onion, apples, garlic and star anise for about 5 minutes.
4 Add the vinegars, brandy, red wine, chicken stock and water and bring to the boil. Simmer for 10 minutes and season.
5 Stir in the spices and grapes. Place the duck legs on top, skin-side up. Cover and cook in the oven for 1½ to 2 hours. Remove the lid for the last 15 minutes.
6 Serve scattered with some raw grapes, cut in half.
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 242 | ||
Calories from Fat: 27 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.3mg | 12 % | |
Sodium 990.8mg | 34 % | |
Potassium 350.8mg | 9 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 25.5g | ||
Protein 12.6g | 18 % | |
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: 242
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