Slow-cooked duck legs in orange-pomegranate sauce with ginger (Russel Hobbs 3.5 l)

Category: Meat dishes
Slow-cooked duck legs in orange-pomegranate sauce with ginger (Russel Hobbs 3.5 l)

Ingredients

Duck legs 3 pcs.
Orange (zest and juice) 1- 0.5 pcs
Pomegranate juice or pomegranate sauce 0.5 tbsp. or 1.5 tbsp. l.
Ginger (juice) 2 tbsp. l.
Provencal herbs 1 tsp
Salt
Bulb onions 1-2 pcs.
Lingonberry handful
Ground black pepper taste
Carnation 1 PC.

Cooking method

  • This recipe is pure impromptu. I wanted duck legs, and, as it happens to me recently after purchasing a medium-sized slow cooker, the choice of the unit for cooking was again in favor of Russell Hobbs, although initially I thought of cooking in a glass dish in the oven. The composition of the marinade also developed spontaneously.
  • There is also a small nuance when serving - I added mashed fresh lingonberries to the sauce.
  • Preparation
  • - Wash and dry large pieces of duck. Salt well. Grate a piece of ginger and squeeze out the juice (or cut into small pieces). Mix pomegranate juice with orange juice and zest, add spices, ginger, mix well. Soak the duck pieces in this mixture for several hours or overnight in the refrigerator. Flip the duck pieces once in the process.
  • - Lightly dry the duck from the marinade and fry in a hot frying pan without oil for a couple of minutes
  • from each side. In the process add salt and pepper and sprinkle with aromatic herbs.
  • - Remove the fried duck and fry the onion, cut into half rings, in the juice.
  • Slow-cooked duck legs in orange-pomegranate sauce with ginger (Russel Hobbs 3.5 l) Slow-cooked duck legs in orange-pomegranate sauce with ginger (Russel Hobbs 3.5 l)
  • - Put the onion on the bottom of the slow cooker, add a clove, a few peas of allspice, put pieces of duck on top of the onion, pour the marinade on the duck.
  • - Cook duck for 1 hour on High, then 3 hours on Low.
  • - Put thawed and slightly crushed lingonberries in the sauce that remained after baking, their fresh taste greatly ennobles the sauce itself and gives it a spice. The sauce can be rubbed through a sieve. Do not heat the sauce.
  • - Serve duck with rice and sauce with fresh lingonberries.
  • Slow-cooked duck legs in orange-pomegranate sauce with ginger (Russel Hobbs 3.5 l)

The dish is designed for

3 large portions

Rada-dms
Very tasty chicken legs turned out! I couldn't choose the main photo.
francevna
Olga, I'm the first today for your tasty treat.
Such colorful photos, you describe so beautifully that I involuntarily start thinking about a slow cooker.
At what temperature is it cooked there?
Is it possible to set the same temperature in Brand in manual mode
Rada-dms
francevna, and I'm very, very happy about that, Allochka!
Gaby
The joy and beauty and yummy are stunning, the photo is most appetizing. It is very interesting to watch your experiments. And it's interesting to read the recipes, you describe it so deliciously ...
Admit it, your device is probably not called a "slow cooker", but a "meat cooker".

P. s. while writing - not the first and I want a duck.
please
What a yummy
Rada-dms
Quote: Gabi
Admit it, your device is probably not called "slow cooker", but "meat cooker"
Vikochka, what can I do if I am a herbivore meat-eater! I don't really like cereals ...
Thank you, dear, for such sincere words addressed to me!



Added Saturday 12 Mar 2016 9:02 PM

Quote: please

What a yummy
Oh, it's a pity we can't have a meal together!
Light
Quote: Rada-dms
Oh, it's a pity we can't have a meal together!
And on skype?
Rada-dms
Quote: Glow

And on skype?
Aroma and texture will not convey anyway!
moleka
And if in the oven, at what temperature and how much do you recommend the oven?
Light
Quote: Rada-dms
Aroma and texture will not convey anyway!
Olya, it's always like this, in the most interesting place
Rada-dms
Quote: moleka

And if in the oven, at what temperature and how much do you recommend the oven?
Of course, it depends on the legs themselves, but not less than an hour at 170. I do it in a glass mold with a lid, at the end the lid can be removed and browned. You "poke" them with a fork, if the soft meat and juice are transparent, then you're done


Added Saturday 12 March 2016 10:00 PM

Quote: Glow
Olya, it's always like this, in the most interesting place
One could try, but today is already a simple chicken for dinner ...
Olechka.s
Olechka, chicken legs are just awesome. You have all the recipes so beautifully designed! Well done! Thanks for the recipe!
Light
Quote: Rada-dms
but today is already a simple chicken for dinner ...
Olya, is she not tasty? If simple.
eye
Light, can not be!
Here's what I think: here and chicken legs will go for lack of duck.

Ol, and from the photo I'm still in the gazebo

Light
Quote: ok
here and chicken legs will go for lack of duck.
eye,Tatyana, consonant i
Rada-dms
Light, they will go, I will try to do it myself!
Light
Olya,
Helen
Mmmmm, how delicious ... must be done ...
Loksa
Very appetizing dish! Thank you, RadaOf all the ingredients listed, I have pomegranate sauce.
Rada-dms
Quote: Olechka.s

Olechka, chicken legs are just awesome. You have all the recipes so beautifully designed! Well done! Thanks for the recipe!

And thank you for your attention and good attitude! I try to do my best!


Added Sunday, March 13, 2016 5:38 PM

Quote: Loksa

Very appetizing dish! Thank you, RadaOf all the ingredients listed, I have pomegranate sauce.
So the most scarce ingredient is! The rest is acquired! Thank you, Ksanochka, for coming to treat yourself, albeit virtually!


Added Sunday March 13, 2016 5:39 PM

Quote: Helen3097

Mmmmm, how delicious ... must be done ...
I will be glad if you like the recipe !!

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