Duck Leg Recipe and Crispy Baked Potatoes with apples, onions, and tangerines

we will discover how to cook duck legs recipe in under two hours! I think this is the best recipe

    Today, we will discover how to cook duck legs recipe in under two hours! I think this is the best recipe. And it does not require constant attention and you can do other things while preparing a duck! Sounds fantastic, doesn’t it? Are you eager to learn the secret recipe that will bring everyone to the table? Do you want to impress your beloved ones? If you have answered ‘yes’ to one of our questions, then you are in the right place! Don’t worry about your cooking skills, the duck leg or duck legs preparation is easily achievable for all levels of chéfs. Starting from the beginner! We will show you how to cook a duck legs recipe in meticulous details, covering all the essentials. Let’s dive into the marvelous process of cooking this masterpiece! You can follow our quick guide that will help you in finding the correct piece of the information. 

A guide of the recipe: 

  1. A quick history of the duck & duck dishes
  2. The variety of duck dishes in the 21st century
  3. Duck vs. Goose. Who wins the battle?
  4. Our favorite sauces for the duck dishes
  5. The best wine with duck
  6. Main ingredients
  7. Duck: main guidelines
  8. Side dish: crispy & roasted potatoes 

Duck leg

1. A quick history of the duck & duck dishes

          A long time before the chicken was brought to the table, people used duck as a main dish. It is full of healthy nutrients: high fat, high protein, and high in iron. In other words, everything that you need for good nutrition. The phenomenon of ‘duck culture’ started approximately 4000 years ago by Chinese people. Still, the nation is extremely dedicated to this tradition. The national Chinese dish is Peking duck, the meal from which all history has started. 

2. The variety of duck dishes in the 21st century 

          Nowadays, people do not eat ducks anywhere at any time anymore. Duck dishes are considered to be a treat, the meal for special occasions such as celebrations, birthdays, etc. There are plenty of variations on how you can eat duck – millions of recipes with different sauces and extravagant side dishes. The most popular ways to eat ducks are confit duck breast, duck leg confit, roasted duck breast, or roast duck leg or legs. With a great tendency of the duck dishes, many culinary and gastronomic books also include crispy duck leg recipes, roasted duck leg recipe, best duck breast recipe, and so on.

3. Duck vs. Goose. Who wins the battle?

           In our provided recipe, we use duck legs as the main ingredient. What shall you do if you are not able to buy any duck in your local shop? No worries, we got it for you! You can use goose legs instead of duck ones. The difference will be so light, you and your guests will not even notice! We encourage you to try the goose confit instead of duck confit. Maybe, you will love it even more! Do not be afraid of any alternatives; the result will be outstanding at the end!

Duck spices

4. Our favorite sauces for the duck dishes 

          Every dish requires a special sauce, the cherry on the top. Sauces make dishes more delightful, yummy, and tasteful. I love this dish without sauce. There are so many juices and tastes here. But if you can’t do without sauce I recommend adding the cranberry sauce to your duck dish. Even though our suggestion might sound like a basic one, it is a marvelous idea. Cranberry sauce for the duck was always a classic of culinary books, and some chéfs use it with their gastronomic meals. I do not think that anything better will be invented soon, so take a look at the magnificent duck sauce recipe of the legendary sauce. 

5. The best wine with duck

          Serving the right wine with duck is another integral aspect that should be counted while making a special dinner. The wrong wine may give the dish absolutely the opposite taste. After a deep analysis of the wine market, we came to the conclusion that red wine is the best one that suits the dish. For example, Pinot Noir is a great choice for the duck legs with crispy potatoes and tangerines. It gives the dish a light and sweet taste, making it more tender. People have been using this combination since the 1970s, so why shouldn’t you? 


DUCK LEG RECIPE AND CRISPY BAKED POTATOES WITH APPLES, ONIONS, AND TANGERINES

duck leg recipe

Main ingredients: 

What ingredients do you need to have?

3-4 duck legs 

2 green apples 

2 red onions of medium size

4-5 small tangerines 

1 tsp of Chinese mix Five-spice powder

½ tsp of black pepper

4 cm ginger root 

Two sprigs of fresh thyme 


For crispy baked potatoes: 

10-12 small potatoes 

½ orange 

1 tbsp of butter 

1 tbsp of balsamic vinegar

2 sprigs of thyme 

1 tbsp of olive oil 

Duck: main guidelines

1. Firstly, you need to grate the ginger on the finest grater which you have at home. Then, remove the zest from half of the tangerines using a zest knife or grater. 

2. Secondly, rub the duck legs with salt, pepper, and the Chinese mix Five-spice powder. After, evenly spread the ginger, zest, and thyme leaves on duck legs. Slightly sprinkle with olive oil. This massage technique is necessary so that spices will stay on the duck all the time. For a better result, massage the legs once again!

3. After the delightful massage, our duck legs are ready to be roasted. Put them into a large baking dish, place in a cold oven. Preheat oven to 170 ° C (340 ° F). Note: don’t forget to flip legs every 15 minutes! Cook for 1,5-2 hours.

4. Meanwhile, peel the onion and cut it in the four equal pieces (wedges). Take green apples and cut each apple into six slices. Remember to cut out the core of the apple.

5. As for tangerines, put aside only one, the rest of them you need to cut into 4 slices.

6. When the duck legs are soft, increase the oven temperature to 200 ° C (390 °F). Place the apples, onions, and tangerines in a baking sheet over the duck legs. Drizzle them with duck fat, try to spread it evenly. A duck fat should cover apples and onions at least a little. Then pour everything with the leftover tangerine’s juice over and put the baking sheet back to the oven. Cook for about 20-25 minutes. Tip: for a juicy taste, sprinkle duck fat on the dish every 7-8 minutes.

In the entire recipe, we serve the duck with roasted and crispy potatoes. Increase the temperature to 200 ° C (390 °F) and put potatoes on the top rack in the oven next to the duck. If this is not possible, move he baking sheet with duck legs to the bottom shelf in the oven.

Side dish: crispy & roasted potatoes 

1. Peel the potatoes and put them in the pot with cold water, then boil them. Put some salt and cook until they are half-cooked (it takes approximately 10 minutes). 

2. Use a zest knife or grater to remove the zest from half of the orange. 

3. Preheat the oven to 200 ° C (390 ° F). Drizzle with olive oil the baking sheet and add the sliced pieces of butter. Put some salt as well. Then, pour balsamic vinegar, add thyme leaves, zest, juice of half an orange, and pepper. Mix with your hands the spices to spread them over potatoes. Press down lightly on the potatoes with a wide spatula. They should crack a little! Place potatoes in the oven and bake until they turn golden brown, about 45 minutes.

Share your cooking success in the comment! We can’t wait to see your

masterpieces!


 

You can find the video recipe on our Youtube channel Bible of taste:

Bon appetit and come again!


What to Cook This Week?

WALDORF SALAD

It is a salad of apples, celery, grapes and walnuts dressed with…

What is Waldorf salad?  This is a wonderful fresh apple celery salad that goes well with any meat or fish. It is also an ideal partner for baked chicken, pork ribs, duck or turkey. It will bring variety to your dinner and can become a great party choice. Just add some cranberries and you can serve it on Thanksgiving.

A little history of this salad recipe. This is a traditional classic Waldorf salad recipe. It is a salad of apples, celery, grapes and walnuts dressed with a mixture of mayonnaise and yogurt. Today this recipe is considered a classic. But it used to be slightly different before.

The history of the salad begins in 1896. And initially there were no grapes or nuts in it, while the dressing consisted only of mayonnaise. The salad got its name from the Waldorf-Astoria hotel in New York, where it was made for the first time. The recipe was created by Oscar Tschirky.

Waldorf salad dressing. The salad dressing can also be mayonnaise only, or you can make waldorf salad with yogurt or sour cream. You can make healthy Waldorf salad – a light, dietary version of the salad by using low-fat yogurt for dressing.

Other ingredients. You can also add some raisins or prunes to the salad. But before cooking, steep the dried fruits in warm water for 1-2 hours. If you choose to do this then I do not recommend using honey for dressing because it may come out too sweet Parsley also works well for this salad, especially if your celery is leafless. Walnuts can be replaced with any others, or even do without them. Pecans or cashews are great. Instead of a lemon, an orange is perfect. Use zest and juice as well.

You can also add fresh cranberries. Yes! Just add them to the rest of the ingredients. The salad will sparkle with a new taste and hint of astringency. Take even amounts of cranberries and grapes and cut berries into halves. By the way, you can add dried cranberries as well to make the taste complete. Cranberry Waldorf salad like this will resound with new bright notes and complement any party table, even on Thanksgiving.

Waldorf chicken salad is also very popular. The ingredients are the same. The only difference is chicken meat that is added to the salad. You can use boiled chicken breasts or chicken thighs. For our recipe, you will need 300 g of cooked meat. It’s also good to use turkey. You can grill chicken or turkey chunks and place them on top. It will look good and delicious!

Vegan Waldorf salad. Is this Waldorf salad vegetarian? Yes! But it has mayonnaise and yogurt in it. You can use egg-free mayonnaise and lactose-free yogurt instead.

Martha Steward has her famous recipe for Waldorf salad. What is the difference? Martha used red and green apple and red and green grapes at the same time. This will add more color to your dish! She also used Dijon mustard, yoghurt and no mayonnaise.

Ok! How to make Waldorf salad? I think this is the best Waldorf salad recipe.

WALDORF SALAD

Cook Time: 18 mins

INGREDIENTS (SERVES 3-4)
2 sweet and sour apples (350 g))
3 ribs celery with leaves (200 g)
1 bunch of grapes (200 g)
1 cup of walnuts (120 g)
Romaine lettuce for serving
Salt
FOR DRESSING:
2 tbsp mayonnaise
2 tbsp natural yoghurt
1 tsp honey
½ lemon
1 pinch cayenne pepper
Step 1
Wash all fruits and vegetables well. Toast the nuts in a dry skillet. This will open up their taste and make them crispier.
Step 2
Prepare the salad dressing. Combine mayonnaise, yogurt, cayenne pepper and honey. Finely grate the zest of ½ lemon. Squeeze 1 tbsp of lemon juice, add it to the dressing and stir
Step 3
Coarsely chop the walnuts with a knife. Cut the apples last so that they don’t get dark. First, slice the celery stalks along with the leaves. Cut the grapes into halves.
Step 4
Do not peel the apples. Trim the core and cut the apples into small pieces. Cut all the ingredients in roughly equal pieces. Not too thin, but not too thick either.
Step 5
Place apples, grapes, celery, and ⅔ of all walnuts in a large bowl. Add the dressing, 2 pinches of salt and mix.
Step 6
Arrange the romaine lettuce leaves on a plate. Arrange the salad and sprinkle with the remaining nuts. Your salad is ready to serve!

You can find a detailed video of this recipe with cool story on the my channel.

By the way, on my YouTube channel Bible of taste I have more interesting video recipes.

What to Cook This Week?

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Classic hollandaise sauce

This is my favorite recipe. The sauce is thick and velvety…

WHAT IS HOLLANDAISE SAUSE?

Hollandaise sauce is an emulsion of egg yolk, butter, and lemon juice or vinegar reduction. Hollandaise is usually served with eggs Benedict, fish and vegetables. This is the best sauce for asparagus. Salmon with hollandaise sauce is also one of my favorites.

HOW LONG DOES HOLLANDAISE SAUSE LAST?

Store the sauce refrigerated under plastic wrap  for one to two days. Then put it in a bowl of hot water for a few seconds and whisk lightly.

IS HOLLANDAISE SAUSE GLUTEN FREE?

Yes of course! There is no flour in the sauce. Therefore, it is completely gluten-free.

IS HOLLANDAISE SAUSE KETO?

This is suitable for Low-carbohydrate diet. Including for the ketogenic diet. This is absolutely Keto hollandaise sauce.

HOLLANDAISE SAUSE CARBS:

It is naturally keto friendly and has almost zero carbs.

HOLLANDAISE SAUSE CALORIES (per 100 g):

KcalFatCarbsProtein
67074,716,3

“I believe it’s a cook’s moral obligation to add more butter given the chance.”

― Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking

There are several ways to prepare hollandaise sauce. You can slightly heat the yolks in a water bath, and without removing them from the flame, add cold butter, cut into small cubes. This sauce very often curdles, especially for beginners, because it’s quite easy to overheat the yolks. And even if you strain it or mix it with a blender, the taste of cooked eggs remains. 

This is my favorite recipe. The sauce is thick and velvety. It stays on the surface of the eggs and doesn’t immediately drain off. 

As for the tartness of the sauce, I prefer to add rice, balsamic, red, or white wine vinegar, instead of lemon juice. Also, try adding a little coriander, fresh mint leaves, a pinch of paprika, or chili to the sauce.

So, how do you make hollandaise sauce?

CLASSIC HOLLANDAISE SAUCE

Cook Time: 18 mins

Ingredients (serves 3-4)

2 egg yolks

80 g (5 ½ tbsp) of good butter 

1 tbsp rice, wine vinegar or lemon juice

2 tsp water

Pinch of salt

Step 1

Melt the butter in the microwave or in a saucepan — carefully, you only need to melt it, don’t overheat it!

Step 2

Be sure to grate the onions on the finest grater first. Grate the potatoes on the Pour the vinegar into a small saucepan and steam it over low heat to reduce the volume by 2 times. If you decide to skip this step, simply add ⅔ tsp of vinegar or lemon juice to the finished sauce. 

Step 3

Now you need 2 bowls, one slightly wider than the other. Pour a little boiling water into the large one. In the smaller bowl, mix the egg yolks with 2 tsp cold water. Put the smaller bowl into the bowl with boiling water and beat with a mixer into a thick white foam. Beat for 2 minutes.

Step 4

Continuing to beat, add the butter 1 teaspoon at a time. When you’ve added all the butter, add the salt. Pour in half of the evaporated vinegar, whisk, and taste the sauce; if necessary, add the rest of the vinegar.

Step 5

Store the sauce under plastic wrap until serving. If the sauce is cold and thick, put it in a bowl of hot water for a few seconds and whisk lightly.

HOLLANDAISE SAUCE WITH MINT AND CORIANDER

Finely chop the mint leaves. You need about 1 tbsp. Add to the sauce along with two pinches of ground coriander and stir. Coriander is best bought as whole seeds and ground in a mortar right before use. 

HOLLANDAISE SAUCE WITH ORANGE ZEST

Remove the zest from ¼ of an orange, finely chop, and add to the sauce.

By the way, this hollandaise sauce goes well with these wonderful Potato pancakes. It will be a wonderful brunch or breakfast.

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GLUTEN FREE POTATO PANCAKE

Favorite dish from childhood. Grandmother often loved to cook…

WARNING:

WHY IS MY POTATO PANCAKES WITHOUT FLOUR?

Many people add flour to all potato pancakes. I don’t add it not because of the diet. This makes them a rubbery. Potato already has enough starch and we add an egg to keep it in form. Surely, just gently squeeze the potato juice. So don’t worry. You don’t need any flour in the recipe.

WHAT ARE THE POTATO PANCAKES FOR THIS RECIPE?

They will be bright! Don’t darken! The onions will prevent the potatoes from darkening. Delicate, crispy on the outside and soft inside. And you can cook them in any thickness, the main thing is just to make them. 

WHAT CAN BE POTATO PANCAKE BE SERVED WITH (in addition bacon and egg)?

You can serve pancakes without anything. But usually they are served with sour cream or apple sauce. With mushroom sauce, cream cheese or red fish caviar for the holiday. Gluten-free pancakes ready to serve soft boiled egg or some scrambled eggs with vegetables, prawns or smoked salmon.

It probably goes without saying that I enjoy the potato pancakes, delicious hams and so forth that maddeningly turn up at this time of year.

Fred Melamed

Potato pancakes without flour, (also called gluten free latkes) are my favorite dish from childhood. Grandmother often loved to cook them. Potato pancakes are a popular dish in European cuisine. They have different names in different countries. In my country – Ukraine, they are called deruny. In Belarusian cuisine they are draniki, in Polish – placki ziemniaczane. In Israel – latkes. There are also wonderful German potato pancakes – Kartoffelpuffer. Most commonly they’re served with apple sauce.  So, potato pancakes are found almost everywhere, from Latin America to Northern Europe.

Crispy on the outside and soft on the inside. This is not the same as potato cutlets. The potato cutlets recipe is different. It is made from mashed potatoes. Also called mashed potatoes pancakes.

My recipe uses metallic salad molds, so the potato pancakes without flour are round in shape and it takes longer to fry them. You can make classic thin pancakes and allow 2-3 pieces per serving.

Easy Potato pancakes make a perfect breakfast or brunch. This is a great vegetable dish. If you don’t add bacon it will be Vegan potato pancakes.

So, How to Make Potato Pancakes?

GLUTEN FREE POTATO PANCAKES WITH POACHED EGG AND BACON

Cook Time: 30 mins

Ingredients (serves 3-4)

Potato pancakes:

1 egg

1 onion

4 medium potatoes

3-4 tbsp of vegetable frying oil

Salt

To serve:

4 eggs

8 strips of bacon

4 cherry tomatoes

Parsley leaves

Step 1

Peel and wash the potatoes. Don’t put the potatoes in water for a long time as we don’t want to wash away valuable starch!

Step 2

Be sure to grate the onions on the finest grater first. Grate the potatoes on the medium grater and mix immediately with the onions. The onions will prevent the potatoes from darkening. Add salt and mix. Drain the extra juice, and squeeze it a little. Break the egg and mix it in too.

Step 3

Heat the vegetable oil in a frying pan.

To make the pancakes round and thick, fry them in bottomless metal molds. Or you can just spread them out with a tablespoon, then they will be crispier and thinner.

Step 4

Place 2-2.5 tbsp of potato mixture in the mold, a diameter of about 7-8 cm, flatten the surface with a spoon.

Step 5

Fry on a low heat on both sides. Cover with a lid at the end. Remember that the potatoes are raw and should have time to fry. If you are not sure about whether they are ready, place in an oven heated to 180°C (360°F) for 7-10 minutes. Place the cooked pancakes on a paper towel.

Step 6

In a dry pan, fry strips of bacon on both sides until golden. Place on a paper towel so that the excess fat is absorbed and the bacon remains crispy.

Step 7

Poach the eggs (3 min) or make Soft-Boiled Egg (7 min).

Step 8

Place the eggs on the pancakes together with the bacon, then add the tomatoes and garnish with parsley leaves.

Enjoy your meal!

By the way, I have a wonderful recipe Hollandaise sauce. Which will perfectly complement our potato pancakes.

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