Duck Legs In Green Olive Sauce With Cracklings And

Name: Duck Legs In Green Olive Sauce With Cracklings And Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes); 1/4 cup sugar; 1/4 cup kosher salt; 1 medium onion, chopped; 2 cups reduced-sodium chicken broth; 1 can (8 oz.) tomato sauce; 2 teaspoons dried thyme; 1 cup cracked green olives (see Notes), drained; 1 tablespoon brined green peppercorns, drained; 3 tablespoons orange-flavored liqueur, like Cointreau; 1 teaspoon orange zest (use small holes of a box grater); 12 ounces pappardelle pasta or wide egg noodles; 3 tablespoons fine dried bread crumbs; 1/4 cup finely chopped flat-leaf parsley

Servings: persons

6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes)
1/4 cup sugar
1/4 cup kosher salt
1 medium onion, chopped
2 cups reduced-sodium chicken broth
1 can (8 oz.) tomato sauce
2 teaspoons dried thyme
1 cup cracked green olives (see Notes), drained
1 tablespoon brined green peppercorns, drained
3 tablespoons orange-flavored liqueur, like Cointreau
1 teaspoon orange zest (use small holes of a box grater)
12 ounces pappardelle pasta or wide egg noodles
3 tablespoons fine dried bread crumbs
1/4 cup finely chopped flat-leaf parsley

1
Pull and carefully cut skin from duck legs without cutting meat; set skin aside. Trim and discard any fat from meat. Mix sugar and salt in a large bowl; add duck legs and rub with mixture. Cover duck legs and chill at least 30 minutes or up to 1 hour.
2
Meanwhile, preheat oven to 350u00b0. Lay duck skin flat on work surface, fat side up. With a sharp knife, slice off any thick areas of fat so fat is even; discard trimmings. Stretch skin flat, fat side down, in a single layer in a rimmed baking pan. Bake until skin is crisp and deep golden, 25 to 30 minutes; occasionally turn pieces over. With tongs, transfer crisp skin (cracklings) to paper towels to drain. Reserve 3 tbsp. duck fat; save the rest for another use (see Notes). Coarsely chop cracklings; set aside.
3
Rinse duck legs well, rubbing gently to help release salt. Pat dry.
4
Pour 2 tbsp. reserved duck fat into a 12-in. frying pan over medium-high heat. Lightly brown 1/2 of duck legs, turning as needed, 5 to 8 minutes; reduce heat if pan starts to scorch. Repeat with remaining duck. Transfer duck to a shallow baking dish (2 1/2 to 3 qt.).
5
Add onion to pan and cook, stirring, until soft, 4 to 5 minutes. Add broth, tomato sauce, thyme, olives, and peppercorns. Reduce heat and simmer about 10 minutes, stirring occasionally to blend flavors. Add orange liqueur and orange zest. Pour over duck, cover dish tightly with foil, and bake until duck is very tender when pierced, about 1 1/2 hours.
6
About 15 minutes before duck is done, cook pasta in salted boiling water according to package directions. Drain pasta and return it to cooking pot.
7
Stir remaining duck fat, the bread crumbs, and cracklings in a large frying pan over medium-high heat until crumbs are lightly toasted, 2 to 3 minutes.
8
Skim and discard fat from duck sauce. Mix about 1/2 cup sauce into pasta. Arrange pasta on a large platter and top with duck legs. Spoon remaining sauce on top and sprinkle with parsley and crackling mixture.
9
Note: Nutrition analysis is per serving.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes), 1/4 cup sugar, 1/4 cup kosher salt, 1 medium onion, chopped, and more.

Yes, Duck Legs In Green Olive Sauce With Cracklings And Pappardelle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Legs In Green Olive Sauce With Cracklings And Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions