Step by step cooking duck confit with oranges and spices:

1. We prepare products: we wash duck legs, cut half the orange into small pyramids.
2. Thoroughly wipe the legs with oil and spices. Put them together with orange slices and a cinnamon stick in a pan and fry them under the lid for about 3-5 minutes on each side. During this time, a golden crust should form.
3. Melt the fat in a frying pan. Pour in there Cherry juice and add to taste. The simmering time is 1.5-2 hours.
4. After the end of the process, we send the legs to the grill or fry until crisp in a pan.
5. Here, lightly fry the second half of the orange, cut into slices.
6. When the dish is ready, serve duck legs with rice or other side dish.

Stewed duck legs with oranges and mustard sauce

Thoughtful and long extinguishing - great way cook duck legs combined with oranges. You can add a zest to serving by serving a dish with honey mustard.

Ingredients:

• Duck legs - 2 pcs.
• Duck fat for frying
• Onions - 1 pc.
• Medium carrots - 1 pc.
• Garlic - 2 cloves
• Bay leaf- 2 pcs.
• Orange - 2 pcs.
• Powdered sugar - 2 tablespoons
• Butter - 2 tablespoons
• Black pepper - 5 peas
• Water - 100 ml
• Salt to taste
• Dijon mustard - 2 tablespoons (for the sauce)
• Honey - 1 tablespoon (for the sauce)
• Olive oil - 2 tablespoons (for the sauce)
• Soy sauce - 1 tsp (for the sauce)

Step by step preparation of duck legs with oranges and mustard sauce:

1. Melt the fat in a deep skillet and fry until golden crust legs on both sides. Take them out onto a plate.
2. Cut the onion into medium cubes and the carrots into slices. Garlic can be passed through a garlic press or finely chopped.
3. Put everything together in a skillet with fat after frying the legs. Roasting time - 3 minutes.
4. Then add water and legs. Reduce heat slightly and add bay leaf, pepper, salt. Cooking time under a lid on low heat - from 1 to 1.5 hours.
5. Slice oranges into slices 3-5mm thick. Sprinkle them icing sugar and fry on all sides in a greased grill pan.
6. Place all ingredients for the sauce in a deep bowl and whisk lightly.
7. For beautiful presentation place the legs on a wide plate, place a few orange slices and a teaspoon of sauce next to it.

Classic recipe for stewed duck legs with orange

This dish is quite tasty and satisfying. It is perfect for both a festive table and a daily lunch.

Ingredients:

• Duck legs - 6 pcs.
• Orange - 2 pcs.
• Onions - 1 pc.
• Olive oil - 2 tablespoons
• Starch - 1 tsp
• Water - 200 ml
• Zest of one orange
• Salt and pepper to taste

Step-by-step preparation of stewed duck legs according to the classic recipe:

1. Season the legs with salt and sprinkle with pepper. Fry thoroughly on a preheated olive oil until golden brown on all sides. For frying, you should choose a pot or pan with high sides. At the end of the process, remove the legs onto a plate.
2. Fry the onion in the same container, then add the starch and stir.
3. Put the duck on the onion again, cover with orange juice and water. Simmer covered over low heat until the meat is tender. Remove the lid and extinguish for a few more minutes.
4. When the sauce becomes thick, it must be separated into a saucepan, sprinkled with zest.
5. To decorate the dish, place the legs on a plate, cover with zest and serve with the sauce.

Baked duck legs with cognac and orange

According to this recipe, duck legs are incredibly fragrant and juicy. This effect is provided due to the presence of spices and cognac among the ingredients, which impregnates the meat fibers. The cooking process is quite simple, so even a novice cook can surprise guests.

Ingredients:

• Duck legs - 4 pcs.
• Orange - 2 pcs.
• Cognac - 120 ml
• Rosemary - 1 sprig
• Salt and spices to taste

Step by step preparation of baked duck legs with cognac and orange:

1. Separate the fat from the legs. Marinate with cognac, spices, add a sprig of rosemary. Cover and refrigerate for 8-12 hours or leave at room temperature for 1.5 hours or more.
2. Cut the orange into slices without removing the peel.
3. Place the legs on a baking sheet, put the orange on top, cover with foil and place in the oven at 150 degrees. Roasting time - about 1 hour.
4. Serve baked duck legs with rice, potatoes, boiled or fresh vegetables.

Cooking in a multicooker allows you to save as much useful elements and the aroma of meat and fruits, and also reduces the time spent on the cooking process.

Ingredients:

• Duck drumstick - 6 pcs.
• Orange - 1 pc.
• Quince - 1 pc.
• Apple - 1 pc.
• Cranberries (fresh or frozen berries) - 50 g
• Honey - 4 tablespoons
• Mustard beans or powder - 2 tablespoons
• Vegetable oil for frying
• Spices to taste

Step by step cooking of duck legs with oranges in a slow cooker:

1. Rinse the legs thoroughly and fry a little with the addition of oil.
2. Before preparing the duck legs, pour over the fruit with boiling water. Remove inner pits from quince and apple. Cut everything, including the orange, into wedges.
3. Put the obtained meat on the fried meat. fruit cuts... Pour washed cranberries there, salt, add mustard and your favorite spices.
4. Carefully move the resulting mass and turn on the baking mode for 60 minutes.
5. Honey is added after cooking, directly on hot meat, so that it melts, but does not boil. Let cool slightly and can be served with a side dish or vegetables.

Video recipes for duck legs with oranges

As practice shows, the combination duck meat and orange will not leave indifferent any gourmet. The ingredients in these recipes are selected to balance the nutrients and get the most out of them. With a little skill and imagination, you can surprise your loved ones not only at the festive table, but also diversify your daily food. Each housewife will be able to choose an option that will take its rightful place in her cookbook.

There are familiar and exotic dishes, to which of them it is difficult to say recipes based on duck legs. On the one hand, this part of the duck is not often on sale, in grocery stores or supermarkets. On the other hand, if the hostess was lucky enough to get such a delicacy for her own family, then it is very important to choose and correct recipe.

The main mistake of novice cooks is overdrying when frying or baking. Below is a selection of duck leg recipes that will delight any gourmet.

Duck leg in the oven - photo recipe with step by step description

On any festive table delicious meat dishes... Of course, every family has its own traditions and features of cooking meat. Perhaps this method of baking duck meat will appeal to housewives who do not want to stand at the stove for a long time, but dream of delicious and hearty dish! Everyone will like the meat made according to this recipe, because its taste is simply impeccable.

List of ingredients:

• Duck meat - 500-600 g.
• Lemon - 2-3 slices.
• Soy sauce - 30 g.
• Table salt - 1.5 teaspoons.
• Spices for meat - 10 g.
• Table mustard - half a teaspoon.

Cooking sequence:

1. It is necessary to start the process with already prepared meat. It could be the loving part of the duck. It is possible that the whole poultry is used, only in this case the amount of marinating products should be increased.

2. Salt the meat. Wipe it off with your hands.

3. After that, add the mustard and soy sauce... Again, wipe off the meat.

4. Squeeze the juice out of the lemon. Add dry spices. Rub everything into the meat. Leave to marinate in a bowl for an hour.

5. Bake the meat in an oven preheated to 180 degrees, first wrap it in foil, for an average of 1.5 hours.

6. Treats can be served.

Confit duck leg - real French recipe

The widespread belief that the French know a lot about food, but it is confirmed by those who have tasted Duck Confit at least once. These are duck legs, which must first be simmered and then sent to the grill. With this method of cooking, the meat acquires delicate structure, and an amazing tasty crust forms on top.

Ingredients:

• Duck legs - 6 pcs. (or less for a small family).
• Chicken broth - 200 ml.
• Salt (you can take sea salt) - 1 tsp.
• For the sauce - 1 tbsp. l. honey, 2 tbsp. l. soy sauce, a few juniper berries, a few sprigs of fresh thyme, bay leaf, salt, ground pepper spicy.

Cooking technology:

1. Put the oven on preheat and work on the legs. Rinse them under running water. Dry with a paper towel. Salt.
2. Start preparing the sauce - crush the juniper berries in a bowl. Add aromatic herbs and seasonings, liquid honey and soy sauce, salt. Mix thoroughly.
3. Place the legs in a deep container that can be placed in the oven. Fill chicken broth(can be replaced with vegetable).
4. Simmer in empty broth first. Then add soy sauce and simmer for about half an hour.

As advised experienced chefs, you can make this dish even more delicious if you add a little white or red dry wine.

Duck leg with apples recipe

It is known that both goose and duck are quite fatty, and therefore their best friends in cooking are apples. The same applies to cooking not all duck carcass, but only legs. They go well with apples and sweet and sour lingonberry sauce.

Ingredients:

• Duck legs - 3-4 pcs. (depending on the number of eaters).
• Sour apples - 3-4 pcs.
• Salt.
• Hot ground pepper.
• Rosemary.
• Favorite spices and herbs.
• Olive oil.

Cooking technology:

1. Prepare the legs - cut off excess fat, rinse. Dry with a paper towel.
2. Sprinkle with salt, spices, spices, herbs.
3. Cover cling film... Put the legs in the refrigerator for 5-6 hours (or overnight).
4. Green sour apples rinse, clean from tails and seeds. Cut the apples into slices.
5. Take a baking dish. It is beautiful to lay out duck legs in it.
6. Lubricate them with olive oil, which will help in creating a beautiful golden brown crust. Cover the legs with apples.
7. Place in the oven. To prevent the legs from burning, cover the container with a sheet of food foil.
8. Withstand an hour in an oven at a temperature of 170 degrees.
9. Open the foil, pour the juice over the legs. Leave for a quarter of an hour (or less) for a crust to form.

Serve in the same dish in which the duck legs were cooked. For a side dish, in addition to apples, be sure to offer lingonberry sauce... If the dish is prepared for a company where there are men, then you can boil potatoes and serve it with butter and herbs.

Duck leg with orange

The cooks not only in Russia knew that duck meat can be served with sour fruits, for example, with the same apples. In Western Europe, the same trend is observed, only here they use their own most popular fruits - oranges.

The Duck Feet with Oranges recipe can be found in Italians, Spaniards, and French. But today, when oranges all year round sold in supermarkets, preparing such a dish is not a problem even for a hostess from Eastern Europe.

Ingredients:

• Duck legs - 4 pcs.
• Bay leaf.
• Garlic - 2-3 cloves.
• Dry white wine - 50 ml.
• Oranges - 1-2 pcs. (you need pulp and zest).
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp l.
• Salt.
• Spices.

Cooking technology:

1. The first stage is the preparation of duck legs, everything is traditional - wash, dry, salt, sprinkle with spices.
2. Place in a sufficiently deep heat-resistant container, pouring a little oil on the bottom and putting the bay leaf, garlic passed through a press.
3. Pour wine over the legs. Cover with foil. Bake for about an hour in a moderately hot oven.
4. Remove the foil and brown the duck legs.
5. Peel oranges and peel off white membranes. Grate the zest into a cup.
6. Put sugar in a dry frying pan, prepare caramel.
7. Put orange slices in caramel, caramelize.
8. Then pour in the vinegar, put the grated orange zest, let stand for 15 minutes.
9. Put the duck legs on a dish, put the oranges around.
10. Add the juice left over from stewing the legs to the caramel. Boil, pour the sauce over the meat.

You can additionally serve this dish boiled rice, and a little greenery still does not hurt.

How to cook a delicious duck leg in a skillet

Not all housewives like to cook in the oven, some think that it can be done faster on the stove. Next recipe just for such chefs, another feature of it - no exotic products, only duck legs, familiar vegetables and spices. It takes a deep frying pan and a little time to cook.

Ingredients:

• Duck legs - 4-6 pcs. (depending on the family).
• Bulb onions - 1 pc.
• Carrots - 1pc.
• Bay leaf.
• Bitter pepper, allspice.
• Salt.
• Garlic - 3-4 cloves.

Cooking technology:

1. Prepare the legs - rinse, blot, cut off excess fat.
2. Send this fat to the pan and melt.
3. While the fat is being heated, you need to prepare the vegetables - also rinse, peel, cut. Teeth across, diced onion, carrot slices.
4. Remove the duck greaves from the pan, put the duck legs there, fry until golden brown (but not until tender). Transfer the legs to a dish.
5. Unload all chopped vegetables into the heated fat. Saute.
6. Return the duck legs to the pan, add 100 ml of water or stock, salt and spices.
7. Simmer for about an hour with the lid tightly closed.

This dish looks harmoniously with any side dish - porridge, potatoes or mashed potatoes.

Duck Leg Recipe in Sleeve

The main mistake of many housewives when cooking duck legs is the desire to get golden brown... But during the cooking process, the dish often gets too dry. To prevent this from happening experienced chefs it is advised to use a baking sleeve.

Ingredients:

• Duck legs - 6 pcs.
• Apples - 2-3 pcs.
• Lemon - ½ pc.
• Cinnamon is on the tip of a knife.
• Salt, spices.
• For soaking duck legs, you can use a marinade - 1 tbsp. l. salt, 2 tbsp. l. vinegar, laurel and black pepper, water.

The soaking process lasts 3-4 hours, during this time the specific smell will disappear, and the meat will become juicier and cook faster.

Cooking recipes with photos and videos. Simple and delicious recipes with step by step photos

Duck legs with oranges

Citrus and meat are one of the classic combinations... I want to continue with this option, in my opinion, oriental dishes from duck and orange. Add-ons spicy additives will enhance the piquancy of the dish and allow you to get a great treat for the whole family.

Cooking time: 1 hour 25 minutes

Ingredients for the recipe "Duck legs with oranges":

How to prepare "Duck legs with oranges":

We wash the "main character" of our dish and dry it (you can slowly in a natural way or to speed up the process we blot paper towel). We clean the vegetables.

Remove the peel from the orange (you can simply cut it off with a knife). We send the orange pulp to a blender for chopping. To it we add all the "wet" ingredients, as well as the mixture of peppers.

We will cook in a saucepan right away, so pour a little oil into it. We put the duck legs. Turn them over for even frying on all sides. Add carrots cut into cubes and chopped garlic, shallots. Fry in this composition until browning vegetable mix... Pour in orange soy sauce from a blender. Add orange zest (without chopping). Also, at this step, we lay the washed raisins and quite a bit of water for steaming.

Legs should be stewed in orange sauce at the minimum power of the stove. So that the meat does not stick to the bottom, from time to time we add a little water.

Cook until the duck legs become soft and easily separate from the bone. This dish will perfectly diversify your hot dinner. Enjoy!

Confit is a classic French cooking technology, which is based on the method of long-term frying in fat at low temperatures... You can also cook in this way at home, for this it is enough to get a kitchen thermometer and a pair of duck legs, which we will cook in the recipe further.

Duck leg confit with orange sauce - recipe

Ingredients:

For the duck:

• salt - 3 tbsp. spoons;
• garlic - 4 cloves;
• shallots - 1 pc .;
• thyme - 6 branches;
• duck legs - 4 pcs.;
• duck fat - 4 tbsp.

For the sauce:

• white wine - 2 tbsp.;
• chopped garlic - 1 tbsp. spoon;
• grated ginger - 1 tbsp. spoon;
• shallots - 2 pcs.;
• sugar - 1 tbsp. spoon;
• soy sauce - 1 tbsp spoon;
• - 1 tbsp.;
• vinegar- 2 tbsp. spoons;
• butter- 2 tbsp. spoons;
• orange peel- 1 tbsp. spoon.

Preparation

Pour a tablespoon of salt into a wide plastic container and put the legs in it in one layer. Sprinkle the legs with garlic, chopped onions and thyme leaves. Marina legs with dry mixture for about 1-2 hours in the refrigerator.

Preheat the oven to 121 ° C. Melt the duck fat in a pot, peel off the dry marinating mixture from the legs, and then put them in a deep baking sheet. Fill the legs with fat so as to completely cover them. Confit should be cooked at a constant temperature for 3-5 hours or until the meat leaves the bone. Cool the finished duck slightly.

For the sauce, mix wine with vinegar, garlic, chopped onions and ginger. We put the sauce on slow fire and cook until it is half evaporated. Add broth, soy sauce, zest to the base for the sauce and evaporate it again to half.

Watering the duck thick sauce right before serving.

Duck confit - recipe

Ingredients:

Preparation

Mix salt, pepper, juniper berries, thyme leaves, crumbled laurel and place them in a container. Sprinkle the duck legs with a dry mixture and leave them to marinate for a day. After the time has elapsed, preheat the oven to 110 ° C. We clean the duck legs from excess salt and put in a deep baking sheet. Fill the legs with melted fat so as to completely cover them. Cook the legs for 3 hours, and then transfer them to a hot frying pan and fry until golden brown.

1. First of all, I will deal with duck legs: I clean each of the feathers and rinse thoroughly, wipe it with a paper towel. I put the duck legs on a baking sheet, rub them with salt, leave them for half an hour. My orange, I cut off the zest from it, I peel the garlic, I chop it large chunks, spread the zest and garlic, as well as salt and pepper on the duck. Break the bay leaf into pieces and add to a baking sheet, pour white wine. I cover it with foil and put it in the oven for an hour and a half, remove the foil 15 minutes before cooking.

2. I clean the oranges and divide them into slices, peel them from the peel and white membranes. I pour into the pan granulated sugar, I heat it up until it is completely dissolved, then I shift the prepared slices, envelop it in caramel and cook for 2 minutes. I add the zest of one orange, vinegar to the pan and cook for another 2 minutes, then carefully shift the orange.

3. Transfer the duck to a plate, and pour the fat into a glass. I pour the resulting fat from the duck into the pan where I fried the orange, put it back on the fire, cook for a few minutes. I put each duck leg on a plate, add caramelized orange slices, pouring the resulting orange sauce on the duck.