A nice recipe for duck legs with some kind of sauce?

Answer 1

Duck Legs in Green Curry


"Spicy Thai curry sauce complements the rich flavor of duck legs."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
Servings:
4
________________________________________
INGREDIENTS:
•1 tablespoon vegetable oil
•4 duck legs
•1 small onion, minced
•3 cloves garlic, minced
•2 serrano peppers, seeded and minced
•1 (1 inch) piece fresh ginger root, minced
•3 (10 ounce) cans coconut milk
•3 tablespoons yellow curry paste
•2 kaffir lime leaves
•2 green onions, minced
•2 tablespoons Asian fish sauce
•1 (12 ounce) package thin rice noodles
•1/2 bunch cilantro leaves, coarsely chopped
________________________________________
DIRECTIONS:
1.Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat.
2.Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes.
3.Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes.
4.Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.)
5.Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.
6.Toss the noodles in the curry, and serve with chopped cilantro.

Answer 2

Chinese Duck Salad
Recipe courtesy of D'Artagnan

6 Duck Leg Confit
1 tomato, diced
1 bunch scallions, chopped
1 tbs. soy sauce
1 tbs. sesame seeds
1 tbs. rice vinegar
1 tbs. D'Artagnan Duck Fat
2 tbs. sesame oil
Fresh ground pepper to taste


1. Remove skin from duck legs.
2. Shred meat off the bone.
3. In a mixing bowl, mix duck meat and rest of ingredients.

Variations:
- Serve as is or warmed with a tossed green salad.
- Reheat slowly in a skillet & serve with potatoes sauteed in duck fat with garlic and parsley.
- Fill pre-cooked mini-pastry cups with the deboned meat, heat and serve as hors d'oeuvres.
- Roll in spring roll or wonton wrappers.
- Use as ravioli filling, or serve on your favorite pasta.
- Roll in tortillas for duck burritos.

Answer 3

Braised Duck Legs in Coconut Curry Sauce
8 duck legs
2 tbs. butter
2 tbs. olive oil
3/4 cup minced onion
3/4 cup minced carrot
1 tsp. whole cloves
2 tsp. garam masala or curry powder
3 tbs. fresh mint leaves
2-3 pieces crystalized ginger
1 tsp. salt
1&1/2 qts chicken stock
1/4 cup sherry
1 can coconut milk


--------------------------------------------------------------------------------

In a heavy bottomed large saucepan or dutch ovenbrown legs in melted butter and oil.

Remove from pan and add carrot ,and onions, sauteeing until soft.

Add cloves, ginger and mint, saute 1 minute more and return legs to pan.

Add sherry and stock, bring to a boil, reduce heat, cover,and cook for 1 hour.

Remove legs, strain solids, and return liquid to pan.
Puree solids and add back to liquids.

Bring back to a boil, reduce by 1/2 and add coconut milk.
Cook 2-3 minutes more

Serve duck legs w/ sauce and basmati rice.

Answer 4

your cruel and sick