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Braised Duck in Wine with Potatoes

Surprise your family with a delicious dinner — appetizing and hearty! Duck legs with potatoes make a complete lunch or dinner. There's no need to round it out with anything more than maybe a fresh vegetable salad. And even without the salad, fresh cilantro, mint, and green onion brighten the dish beautifully. The legs come out golden and fragrant — a dream of a dish!

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Duck in wine with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 7 g
Fats 38 % 12 g
Carbohydrates 41 % 13 g
183 kcal
GI: 77 / 0 / 23
    1. First, prep the duck legs: rinse them well under running water and pat them dry. 2. Now render out the excess fat. Preheat the oven to 350°F (180°C). Set the legs on a rack, place it in the center of the oven, and slide a baking sheet underneath to catch the fat. Cook the legs for 15 minutes, then flip them and cook another 5–10 minutes. 3. Meanwhile, peel the garlic and cut it into thin slices. Peel the ginger and grate it on a fine grater. 4. Take the legs off the rack and set them in a heavy-bottomed pan. Pour the rendered fat into a small bowl. 5. Add the garlic and ginger to the legs, set the pan over the heat, and cook for 1–2 minutes. Now add the star anise and pour in the rice wine, red wine, and chicken broth. 6. Season with the soy sauce and balance the flavor with the brown sugar. Bring the sauce to a boil, then lower the heat to medium and simmer the duck for 50 minutes. 7. Peel and rinse the potatoes and cut them into large cubes. Put them in a pot, cover with cold water, and salt to taste. Bring to a boil and cook for 5 minutes. 8. Drain the potatoes and add them to the pan with the duck legs. If you like, add some of the rendered fat along with the potatoes — adjust the amount to taste. 9. Fry the potatoes with the legs for 3–4 minutes until golden and crisp. 10. Rinse and seed the chili, then cut it into thin strips. Rinse the green onion, cilantro, and mint and pat them dry. Chop the green onion, tear the cilantro by hand, and leave the mint leaves whole. 11. Arrange the potatoes and duck legs on a serving platter and top with the chili, green onion, cilantro, and mint. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Garlic - 143  kcal/100g
  • Anise - 337  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Fortified wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Green onion - 19  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Wine - 76  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Duck legs - 405  kcal/100g
  • Fried duck legs - 266  kcal/100g

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