* Exported from MasterCook *
Slow Cooker Braised Duck Legs with Wild Mushrooms and Almonds
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fowl/Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 pounds duck legs -- (about 5 to 6 pounds), 6 legs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/4 cup extra-virgin olive oil
1 cup finely chopped shallot
1 1/2 pounds mixed mushroom medley -- such as chanterelles, oyster, cremini, shiitake, lobster, morel, and hen of the woods, in any combination
1/2 cup Madeira wine
2 cups veal demi-glace
1 bay leaf
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1/2 cup finely chopped flat-leaf parsley leaves
1/2 cup toasted sliced almonds
Lay the duck on a cutting board, and sprinkle evenly with the salt,
pepper, and thyme, rubbing them into the duck. In a large skillet, heat
the olive oil over medium-high heat the brown the duck on all sides, a few
pieces at a time, turning frequently. Transfer the browned meat to the
insert of a 5 to 7-quart slow cooker. Add the shallots to the skillet, and
saute for 3 minutes, or until they begin to soften. Add the mushrooms and
saute for 3 minutes to release some liquid. Stir in the Madeira, bring to
a boil, and scrape up any browned bits on the bottom of the pan. Transfer
the mixture to the slow cooker and cook on Low for 5 hours, until the duck
is tender and registers 160F on an instant-read meat thermometer.
Using tongs or a large spatula, transfer the duck to a serving platter and
cover with aluminum foil. Pour the mushroom sauce into a large saucepan,
remove the bay leaf, and bring to a boil. Knead the butter with the flour
in a small bowl. Whisk into the sauce, 1 teaspoon at a time, and continue
whisking until the sauce returns to a boil and is thickened to your
liking. Stir in the parsley and almonds and pour some of the sauce over
the duck on the serving platter. Serve the duck with the remaining sauce
on the side.
AuthorNote: Duck is luxurious, a treat for those of us who love to eat it.
That said, make this dish when you know that your guests feel the same
way. And seek out some exotic mushrooms for this dish; they enhance the
finished sauce. Emerging succulent, juicy, and full of flavor from the
slow cooker, the duck is delicious served with rice or buttered noodles.
The veal demi-glace enriches the mushroom-studded sauce.
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1914 Calories; 137g Fat (65.5%
calories from fat); 67g Protein; 96g Carbohydrate; 59g Dietary Fiber;
238mg Cholesterol; 1295mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean
Meat; 0 Vegetable; 24 1/2 Fat.
NOTES : Cooker: 5 to 7-quart
Time: Low for 5 hours
Nutr. Assoc. : 3200 0 0 0 0 0 0 4080 3051 0 0 0 0 0
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