Fried duck leg with oranges and apples
Through the use of oranges and apples duck legs out very tender, soft and juicy. For this dish you will need:
- duck – 0.5 kg;
- onions – 1 piece (large);
- apples – 3 PCs;
- orange – 1 piece;
- vegetable oil.
Pre-cut orange slices and onion half-rings. Peel the apples peeled and core and cut into rings (if desired, you can chop them up to small pieces). Preheat a deep pan, adding vegetable oil, fry on both sides of the legs until, until Golden brown. Then add the onion.
Salted, leave to protushitsya under cover no more than 10 minutes. Put on top of apples and cook with the lid closed for another 15-17 minutes. Then add sliced orange and leave the dish to stew under the lid for 10 minutes. Legs ready. Turn them off and allow to cool slightly.
As with any meat dishes, duck legs perfectly with mashed potatoes. They can also serve with a side dish of rice. When submitting, be sure to spread the stewed fruit over the meat. If desired, you can decorate the dish with a small sprig of Basil or cranberry.
Duck legs with raspberry sauce
For this dish you will need:
- duck legs – 2 PCs;
Sol – 1 tsp.;
- dried thyme – 1/2 tsp.;
ground pepper -1/2 tsp.
To prepare the raspberry sauce you will need:
- duck fat – 2 tbsp. spoon;
- garlic – 1 clove;
- raspberries – 1 Cup;
- dry red wine – 2 tbsp. spoon;
- red wine vinegar – 2 teaspoons;
- orange peel – 2 tsp.;
- sugar – 4 tsp.;
- juice of one orange;
- ground pepper.
The duck fat you can get in the process of cooking duck legs.
To start, cut the duck legs of any excess fat, then with a sharp knife make a shallow longitudinal incisions. 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 store overnight in the refrigerator. This will allow the meat should be promarinovatsya.
Before you fry chicken legs, lightly rinse them with water after which Pat dry. Legs fry on preheated griddle until Golden brown.
While preparing meat, there is time to make the sauce. With the help of a blender, combine 2/3 Cup raspberries, sugar, orange juice, zest, wine and vinegar. You should get a mushy mass. Take a small pot or bucket, filling it with duck fat, lightly fry the finely chopped garlic. Add the pre-cooked crimson mass and stirring constantly, boil for about 3 minutes until thick.
After add the remaining raspberries and simmer for another 1 minute. Add salt, pepper and remove from heat, allowing to cool slightly. Ready duck pour the sauce on top and serve hot with rice or potato side dish.