Best 8 Braised Duck Legs With Leeks And Green Olives Recipes

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Experience the exquisite flavors of tender duck legs braised to perfection, complemented by the subtle sweetness of leeks and the tangy brine of green olives. Immerse yourself in this culinary journey as we guide you through the steps of creating this delectable dish, ensuring a memorable dining experience. Let's embark on a flavor expedition that showcases the harmonious blend of textures and tastes in this classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BRAISED DUCK LEGS



Crispy Braised Duck Legs image

Make and share this Crispy Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

  • Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
  • When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
  • Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
  • Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

DUCK LEGS BRAISED WITH RED WINE AND LIME



Duck Legs Braised With Red Wine and Lime image

Provided by Daniel Patterson

Categories     dinner, main course

Time 2h20m

Yield Serves 4

Number Of Ingredients 9

4 duck legs
Salt and freshly ground black pepper
2 tablespoons olive oil
4 medium yellow onions, peeled and sliced
Peeled zest of 2 limes, pith removed and cut into thin strips
2 teaspoons minced serrano chili
1 cup red wine
2 teaspoons lime juice, more as needed
1 tablespoon chopped cilantro

Steps:

  • 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.
  • 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, 1/2 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 1 1/2 to 2 hours.
  • Transfer the duck and 1/2 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.
  • 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.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 59 grams, Carbohydrate 16 grams, Fat 96 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1020 milligrams, Sugar 6 grams

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES



Braised Duck Legs with Leeks and Green Olives image

Provided by Alice Waters

Categories     Duck     Olive     Braise     Leek     White Wine     Fall     Winter     Thyme     Parsley

Yield Makes 4 servings

Number Of Ingredients 13

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

Steps:

  • Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
  • Preheat the oven to 425°F.
  • In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
  • The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
  • Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
  • Variations
  • · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
  • · Substitute dry sherry for half the wine.
  • · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
  • · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

BRAISED LOTUS AND LEEK DUCK



Braised Lotus and Leek Duck image

Provided by Ming Tsai

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 17

One 4- to 5-pound duck, washed, cleaned and patted dry
2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon Szechwan peppercorns
5 cups peanut oil
4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained
8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered
2 leeks, white part julienned and washed very well
1/4 pound bacon, 1/8-inch pieces
6 slices peeled ginger
1 quart chicken stock for steaming
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing
1 tablespoon sugar
1/2 tablespoon ginger julienned
2 tablespoons butter

Steps:

  • Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
  • Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.

DUCK LEGS BRAISED WITH SEVILLE ORANGES



Duck legs braised with Seville oranges image

This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 15

4 duck legs
1 tbsp mild olive oil
2 Seville oranges , washed and cut into slices
12 shallots , 8 left whole, the remainder chopped
1 celery stick, finely chopped
1 medium carrot , cut into chunks
50ml dry white wine
1 large thyme sprig
1 small rosemary sprig
2 bay leaves
1 garlic clove , finely sliced
200ml chicken stock
25g butter
pinch caster sugar
roast parsnips and steamed kale , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.
  • Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.
  • Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.
  • Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.

Nutrition Facts : Calories 456 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

SPICE-RUBBED DUCK LEGS BRAISED WITH GREEN OLIVES AND CARROTS



Spice-Rubbed Duck Legs Braised with Green Olives and Carrots image

Categories     Duck     Garlic     Olive     Onion     Braise     Broil     Dinner     Spice     Brandy     Carrot     White Wine     Winter     Coriander     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings (plus leftovers)

Number Of Ingredients 17

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
4 teaspoons coarse kosher salt
10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
1/4 cup brandy
1 cup dry white wine
1 1/2 cups low-salt chicken broth
2 medium onions, halved, cut into 1/2-inch thick wedges
6 garlic cloves, peeled
3 (3x1/2-inch) strips lemon peel (yellow part only)
2 bay leaves
3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces
1 cup picholine* or other brine-cured green olives
2 teaspoons honey (optional)
*A medium-size, firm brine-cured green olive; can be found at the deli counter of some supermarkets and at specialty foods stores.

Steps:

  • Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.
  • Preheat oven to 300°F. Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches. Transfer duck legs to roasting pan, skin side up. Pour fat from skillet. Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits. Add wine. Boil until liquid is reduced by half, about 3 minutes. Add broth; bring to boil. Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in 350°F oven 20 minutes.
  • Preheat broiler. Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers). Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan. Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.
  • Meanwhile, place duck legs under broiler until skin is crisp, about 4 minutes, watching carefully to prevent burning. Transfer to serving platter, spoon vegetable mixture around duck legs, drizzle sauce over, and serve.

TURKISH BRAISED LEEKS WITH OLIVES



Turkish Braised Leeks with Olives image

Make and share this Turkish Braised Leeks with Olives recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil or 1/2 cup vegetable oil
2 lbs leeks, white and light green parts only,trimmed,cleaned,and thinly sliced (about 10 medium)
2 cups peeled seeded and chopped tomatoes (about 1 pound)
1 cup vegetable stock or 1 cup water
3/4 teaspoon salt, about
ground black pepper
1 pinch sugar
12 -16 pitted black olives
2 -3 tablespoons fresh lemon juice

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the leeks and sauté in until softened, about 10 minutes.
  • Add the tomatoes, stock, salt, pepper, and sugar.
  • Cover and simmer until the leeks are tender, about 30 minutes.
  • Add the olives and lemon juice and simmer another 10 minutes.
  • Serve at room temperature as an appetizer or warm as a side dish.

BRAISED DUCK WITH OLIVES



Braised Duck With Olives image

Provided by Jason Epstein

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 Pekin duck, about 3 1/2 pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)

Steps:

  • Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
  • Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
  • Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
  • Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
  • To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

Tips:

  • To save time, use duck legs that have already been trimmed and separated at the joint.
  • If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
  • Sear the duck legs in batches if necessary to prevent overcrowding the pan.
  • Use a good quality dry white wine for the braising liquid.
  • Be sure to add enough liquid to cover the duck legs by at least two-thirds.
  • Simmer the duck legs for at least 1 hour, or until the meat is fall-off-the-bone tender.
  • Serve the duck legs with the braising liquid spooned over the top.

Conclusion:

Braised duck legs with leeks and green olives is a hearty and flavorful dish that is perfect for a special occasion meal. The duck legs are braised in a flavorful liquid until they are fall-off-the-bone tender, and the leeks and green olives add a delicious savory flavor to the dish. This dish is sure to impress your guests, and it is a great way to enjoy duck legs.

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