Roast duck legs with red wine sauce. I used red wine jelly and port, and am looking forward to the result.

Roast duck legs with red wine sauce

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish from BBC Good Food

Venetian duck ragu - because duck > beef. This looks so amazing, can't wait to buy duck legs and make this. One commenter said "Don't throw away the duck skins; chop or process them roughly with a clove of garlic, a few handfuls of fresh breadcrumbs and some fresh thyme leaves. Fry this all up at medium heat in a pan (it can take a while, it looks like unappealing mush at first!) until crispy and sprinkle on top of your dished up pasta"

Venetian duck ragu

Venetian Duck Ragu from BBC Good Food: Slow-cooked duck served with pappardelle.

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

Pappardelle with Duck Ragu | you can use chicken and still get a very flavorful (less rich) dish.

Pappardelle with Duck Ragù

Pappardelle with Duck Ragù - Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, prosciutto and herbs.

This looks amazing! Pan Roasted Duck Legs with Black Cherry Sauce | FreeRange Human

Pan Roasted Duck Legs with Black Cherry Sauce. I had something like this in a restaurant once and I NEVER forgot it! Duck and sour cherry.a match made in heaven!

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. (Photo: Grant Cornett for The New York Times)

Roasted Chicken Provençal

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic

This typically Southern German vegetable is a favorite and can be served with Rouladen, Sauerbraten or Roasted Duck

Rotkohl, Blaukraut, Rotkraut - Red Cabbage This very popular vegetable can be served with Rouladen, Sauerbraten or Roasted Duck.

Ina Garten's Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it's become a favorite in our house! |dinner | comfort food | entertaining | easy chicken | Healthy |

Ina Garten's Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it's become a favorite in our house!

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