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.
How To make Curry Glazed Duck Legs's Videos
MAILLARD RECIPE | Grilled Asian Duck Legs (Char Siu)
This grilled Asian duck legs recipe will make you say ''Quack quack quack''!
Full recipe:
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
Braised Duck Legs | Stovetop Top Recipes
#DuckRecipes #BraisedRecipes #Ducklegs
Braised Duck Legs | Stovetop Top Recipes
An abundance of beautiful flavors and super tender duck legs recipe. You will surely make this one of your favorite ways to eat duck.
Get the printable recipe at:
Roasted Duck Leg with Red Cabbage and Mashed Potatoes Recipe | Tasty Mashed Potatoes with Chives
Today we are sharing with you our delicious and tasty Roasted Duck leg with Red Cabbage and Mashed Potatoes recipe!! Try our tasty mashed potatoes with chives!
Ingredients:
• duck legs
• ½ red cabbage
• white onions
• red onion
• garlic
• potatoes
• thyme
• rosemary
• salt
• black pepper
• blackcurrent vinegar ( or any other type of vinegar)
• vegetable oil
• nut mag
• butter
• chives
• milk
• honey
• soy sauce
Method:
1. Heat oven to 180C.
2. Cut white onions, red onions, garlic, red cabbage and the potatoes.
3. Season duck legs with salt and black pepper.
4. Add the chopped white onions, garlic, thyme and rosemary into a baking pan. Place the duck legs on the top and add some water. Cover the baking pan with tin foil and bake for about 1.5 hour. After 1 hour add some honey and soy sauce mix on to the duck legs. Place back to oven for about 20-30 minutes.
5. Heat 1-2 tbsp. vegetable oil in a small pan and add about 2 tbsp. sugar. Stir for a few minutes, then add the chopped red onions and red cabbage. Season with salt, black pepper and vinegar. Fry for about 30 minutes or until the cabbage is soft.
6. Cook potatoes until they are soft. Drain water and place them into a bowl. Add some butter, nut mag, salt and milk (you can also add some white pepper). Mash the potatoes and mix well together. Add some chopped chives to the potatoes and mix well.
7. Serve the duck leg with red cabbage and mashed potatoes.
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#duckleg #tasty #mashedpotatoes
Confit duck with Honey and Curry glazed Pears
This was a fab meal paired with a 1988 bottle of Dom. Excellent
How To Cook Chinese-style Roast Duck - Marion's Kitchen
My guide to how to cook roast duck Chinese-style. This is one super easy roast duck recipe that yields amazing flavour, crispy skin and super tender meat. Enjoy it with plenty of friends and bao buns!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.