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Slow Cooker Braised Duck Legs with Wild Mushrooms and Almonds

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  • Chupa Babi
                          * Exported from MasterCook *         Slow Cooker Braised Duck Legs with Wild Mushrooms and Almonds   Recipe
    Message 1 of 1 , Mar 21, 2013
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      * 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.
       
      Serves 6
       
      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.
       
      Source:
        "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
      S(Formatted by Chupa Babi):
        "Feb 2013"
                                          - - - - - - - - - - - - - - - - - - -
       
      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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