Duck Legs Braised With Red Wine and Lime
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4duck legs
- Salt and freshly ground black pepper
- 2tablespoons olive oil
- 4medium yellow onions, peeled and sliced
- Peeled zest of 2 limes, pith removed and cut into thin strips
- 2teaspoons minced serrano chili
- 1cup red wine
- 2teaspoons lime juice, more as needed
- 1tablespoon chopped cilantro
Nutritional analysis per serving (4 servings)
1081 calories; 96 grams fat; 31 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 12 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 28 grams protein; 1024 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
- Step 2
Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, ½ cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1½ to 2 hours.
- Step 3
Transfer the duck and ½ cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
- Step 4
Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.
Private Notes
Comments
Unless you really love onions, you don't need nearly as many as this recipe specified. Half would be plenty, and you could really get away with less than that.
Also, poured off a lot of fat after cooking the duck, prior to cooking onions. Will use the fat elsewhere.
needs more time to cook off the wine. made this exactly as written and would let the sauce cook longer in Step 2 prior to adding the legs
I followed the recipe to the letter, except for the lime juice, which I omitted entirely based on some user notes. With that adjustment, the sauce turned out perfect—beautifully balancing the sweet, caramelized onions with the serrano peppers and lime zest in a non-trivial way.
I use duck breasts and so cook them in oven and grill. Use duck fat to cook the onions. The onion sauce does need more reduction after blending. My children love this,
I rendered a lot of duck fat to use for other things, like roasting potatoes, before I began roasting the duck legs.
Advertisement