Braised Duck Legs
braised duck legs with kale

Braised Duck Legs

Total time: 1 hour
Servings: 2
braised duck legs with kale

Easy mid-week braised duck legs simply braised served with kale and/or mashed potato with mustard.

braised duck legs with kale

Braised Duck Legs

Quick mid-week duck simply braised.
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Course: Main Course
Cuisine: ๐Ÿ‡ฌ๐Ÿ‡ง British
Keyword: duck
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2
Calories: 820kcal
Author: Richard

Ingredients

For the duck legs:

  • 2 Duck legs
  • 1 onion medium
  • 2 cm Root ginger
  • 500 ml Chicken stock
  • 2 tsp plain flour

Serve with:

  • 500 g potato Maris Piper
  • 25 g Butter
  • 1 splash Milk
  • 1 tsp Mustard wholegrain
  • 200 g Curly Leaf Kale chopped
  • Freshly ground black pepper
  • Salt

Instructions

For the duck legs:

  • Peel the onion and finely dice. Peel the ginger and slice it into matchsticks.
  • Heat a heavy bottom pan flameproof casserole dish until hot. Place the duck legs skin side down and cook for 5 minutes over a medium heat until the skin browns and the fat renders down. Turn the legs over and cook for a further 2 minutes.
  • Remove the duck legs and set them aside.
  • Add the onion and ginger to the rendered fat and cook gently until the onions are translucent, about 10 minutes.
  • Add the flour and cook for a minute or so. Add the stock and bring to a simmer stirring constantly.
  • Place the duck legs skin side down into the mixture and return to a simmer. Cover and cook gently for an hour.

For the mashed potato:

  • Peel the potatoes and chop into 2.5cm chunks.
  • Put the potato into a pan of salted cold water and bring to a boil. Simmer gently for 20 minutes.
  • Drain the potatoes thoroughly, add a knob of butter, a splash of milk and the mustard. Mash the potatoes to a creamy consistency.

For the kale:

  • Bring a pan of salted water to a boil and add the kale.
  • Return to the boil and simmer for 6 minutes.
  • Drain the kale thoroughly, add a small knob of butter, stir well to coat and season with black pepper to taste.

Nutrition

Calories: 820kcal | Carbohydrates: 67g | Protein: 63g | Fat: 34g | Saturated Fat: 13g | Fiber: 7g | Sugar: 8g

You can find good quality duck legs from Gressingham in all of the main supermarkets.

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