When you're working with cuts of meat that are tougher or from older animals, braising is an excellent cooking method. The long, slow application of moist heat ends up breaking down all the tough bits, while the muscle fibers absorb moisture from the cooking liquid. The result: a tender, juicy piece of meat.
Video: How to braise duck legs.
You might not think of poultry when you think of tough cuts of meat, but duck legs can be very tough. Anything older than 6 months is considered a mature duck — as opposed to a duckling, which is what you'd look for if you wanted to prepare a roast duck. You wouldn't braise a duck breast, however. Duck breasts are best prepared with dry heat cooking methods, like sautéed, pan-fried or grilled.
As with most braised items, it's important to brown your duck legs before you braise them. This adds flavor and color, and it lets the excess fat render out of the legs. Here's a video that will show you how to braise duck legs.
Video: How to braise duck legs.
You might not think of poultry when you think of tough cuts of meat, but duck legs can be very tough. Anything older than 6 months is considered a mature duck — as opposed to a duckling, which is what you'd look for if you wanted to prepare a roast duck. You wouldn't braise a duck breast, however. Duck breasts are best prepared with dry heat cooking methods, like sautéed, pan-fried or grilled.
As with most braised items, it's important to brown your duck legs before you braise them. This adds flavor and color, and it lets the excess fat render out of the legs. Here's a video that will show you how to braise duck legs.
Comments