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In this post, you will learn how to make Braised Duck Legs With Mustard Greens And Bok Choy and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Braised Duck Legs With Mustard Greens And Bok Choy.
The Ingredients:-
- 2 tbsp. juniper berries
- ½ piece star anise
- 1 tsp. dried green peppercorns
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 large clove garlic, peeled and crushed
- 2 tbsp. white wine vinegar
- 4 duck legs, with thighs (about 2 lbs.)
- 1 lb. mustard greens, with stems
- 1 lb. bok choy
- 1 cup Enriched Duck Stock or Chicken Stock
- 4 medium red onions, cut into ½'' slices
The Instructions:-
- Grind juniper berries, anise, and peppercorns to a powder with a mortar and pestle and place in a bowl. Add nutmeg, salt, garlic, and vinegar and stir to form a paste. Rub duck legs well with paste, forcing some under the skin. Cover; refrigerate for 24 hours.
- Bring duck legs to room temperature. Preheat oven to 375°. Place duck legs skin side down in a large cast iron pan or ovenproof skillet. Oven-sear to a mahogany color, about 30 minutes. Remove duck legs from pan and discard fat. Wipe out pan.
- Reduce heat to 325°. Place mustard greens and bok choy in the same pan and add stock. Top vegetables with onions and duck legs. Cover tightly and cook until duck is tender, about 1½–2 hours.
Diet Labels For “Braised Duck Legs With Mustard Greens And Bok Choy”:
High-Fiber,Low-Carb
Health Labels For “Braised Duck Legs With Mustard Greens And Bok Choy”:
Paleo,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,No oil added,Sulfite-Free,Kosher
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The Ingredients:-2 tbsp. juniper berries½ piece star anise1 tsp. dried green peppercorns½ tsp. ground nutmeg½ tsp. salt1 large clove garlic, peeled and crushed2 tbsp. white wine vinegar4 duck legs, with thighs (about 2 lbs.)1 lb. mustard greens, with stems1 lb. bok choy1 cup Enriched Duck Stock or Chicken Stock4 medium red onions, cut into ½'' slicesThe Instructions:-Grind” />
