There are many different recipes for making duck legs. However, the most popular among them were and remain those options in which the legs are simply fried. This is the quickest and easiest way to make a delicious meal at home. And if you add one of your favorite sauces to this dish, the phenomenon will turn out to be simply exquisite.
Fried duck legs with oranges and apples
Thanks to the use of oranges and apples, the duck legs are very tender, soft and juicy. To prepare this dish you will need:
- duck legs - 0.5 kg;
- onion - 1 piece (large);
- apples - 3 pcs;
- orange - 1 pc;
- salt;
- vegetable oil.
Pre-cut the orange into slices, and the onion into half rings. Peel and core the apples and cut into rings (you can chop them into small pieces if you like). Preheat a deep frying pan, adding vegetable oil, fry the legs on both sides until golden brown. Then add the onion.
After salting, leave to stew under the lid for no more than 10 minutes. Place the apples on top and cook with the lid closed for another 15-17 minutes. Then add the sliced orange and let simmer, covered, for 10 minutes. The legs are ready. Turn them off and let cool slightly.
Like any meat dish, duck legs go well with mashed potatoes. They can also be served with a side dish of rice. When serving, be sure to place the stewed fruit on top of or near the meat. Garnish with a small sprig of basil or cranberries if you like.
Duck legs with raspberry sauce
To prepare this dish you will need:
- duck legs - 2 pcs;
- salt - 1 tsp;
- dried thyme - 1/2 tsp;
- ground pepper -1/2 tsp.
To make raspberry sauce you will need:
- duck fat - 2 tbsp. spoons;
- garlic - 1 clove;
- raspberries - 1 glass;
- dry red wine - 2 tbsp. spoons;
- red wine vinegar - 2 tsp;
- orange peel - 2 tsp;
- sugar - 4 tsp;
- juice of one orange;
- salt;
- ground pepper.
You can get duck fat when you cook duck legs.
First, cut off all excess fat from the duck legs, then make shallow longitudinal cuts with a sharp knife. Rub the legs with salt, thyme and pepper. Then put them in a non-metallic container, cover with a towel, and leave for 1, 5-2 hours at room temperature, or refrigerate overnight. This will allow the meat to marinate properly.
Before frying the legs, lightly rinse them with water, then pat dry with a towel. Fry the legs in a preheated skillet until golden brown.
While the meat is cooking, there is time to prepare the sauce. Using a blender, combine 2/3 cup raspberries, sugar, orange juice, zest, wine and vinegar. You should have a mushy mass. Take a small saucepan or ladle, pouring duck fat into it, lightly fry the finely chopped garlic. Add the previously prepared raspberry mass and, stirring continuously, simmer for about 3 minutes until thickened.
Then add the remaining raspberries and simmer for no more than 1 minute. Season with salt and pepper and remove from heat, allowing to cool slightly. Pour the sauce over the cooked duck legs and serve hot with a rice or potato garnish.
