How To make Curry Glazed Duck Legs
6 to 8 duck legs
1 to 2 jalapeno peppers
seeded & sliced
2 tablespoons fresh ginger :
peeled & sliced
2 teaspoons curry powder
2 cloves garlic
olive oil 2 oranges
2 limes
1 cup chicken stock
salt & pepper to taste
Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor. Blend, adding just enough olive oil to form a fine paste of the ingredients. Preheat oven to 400. Rinse duck legs in cold water; pat dry. Rub paste mixture on the duck legs in a roasting pan. Bake, uncovered, for one hour. Remove duck legs from pan and discard the fat and juices that have accumulated. Reduce oven to 325.
In a small bowl, combine the juice of two oranges, two limes and chicken stock. Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs. Cover the pan with foil and return to oven for 20 to 30 minutes.
Remove duck legs from oven. Drain off and reserve the pan juices in a small saucepan. Increase oven temperature to 350. Return legs to the pan and roast , uncovered, for 5 to 10 minutes to re-crisp the the skin. (This can be done over a charcoal fire on an outdoor grill for the same amount of time.) While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauteed apples, onions & red cabbage is a great accompaniment.
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In today's video, I will show you my favorite duck recipe for soy sauce glazed duck breast with caramelized carrots, mushroom puree, and carrot chips. This is just a super tasty recipe that you have to try at home!
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This luxurious dish pairs rich duck legs with a fragrant coconut curry. We use pre-cooked duck which is easy to find in local supermarkets for the added convenience. Use our curry paste recipe from the previous post to make this delicious meal.
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???????? Duck legs with green lentils
This is one of my favourite ways to serve duck legs.
It’s a simple, easy to make dish and tasty meal.
Ingredients (for 2 servings):
-5 tbsp vegetable oil
-2 duck legs
-1 or 2 onions, diced
-2 garlic cloves
-150 g green lentils
-4 tin chopped tomatoes
-2 carrots, diced
-1 celery stick, diced
-salt, pepper
-2 potatoes, diced
-thyme and dill, chopped
-1 vegetable bouillon cube
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SECRET REVEALED! Best Chinese Braised Duck Recipe 潮州卤鸭 Teochew or Chiu Chau style • How to cook duck
Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Although Chinese from different dialect have their own version of braised duck, the Teochew braised duck is considered the most popular in Singapore.
You can easily find a stall selling braised duck in food centers all around Singapore. I guess the reason is because the preparation of this dish is although slightly laborious, you can hardly go wrong with the dish once you get the hang of cooking it. Serve the braised duck with freshly cooked jasmine white rice and drizzle some of the thick dark sauce on the rice as well as some simple side dishes of braised hard-boiled eggs. Hmm, simply delicious!
Refer to the ingredient list below or go to our webpage for easy reference:
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Ingredients:
Serves 8
1 whole duck - about 2kg
1 cup of dark soya sauce (premium quality)
1/2 cup of light soya sauce
2 tablespoons of five spice powder
4 - 5 cinnamon sticks
40g of rock sugar
1/2 teaspoon of szechuan peppercorn
1 teaspoon of white peppercorn
8 pieces of cloves
2 pieces of star anise
100g of blue ginger
70g of old ginger
90g of garlic