Chef's Recipes
  • Home
    • About
    • Receive recipes
    • Contact
    • Privacy Policy (EU)
  • Vegetables
  • Fish
  • Seafood
  • Meat
  • Game & Poultry
  • Varia
  • Video
  • Register
  • English
    • Dutch
    • French
  • Home
    • About
    • Receive recipes
    • Contact
    • Privacy Policy (EU)
  • Vegetables
  • Fish
  • Seafood
  • Meat
  • Game & Poultry
  • Varia
  • Video
  • Register
  • English
    • Dutch
    • French
No Result
View All Result
Chef's Recipes
No Result
View All Result
Home Game & Poultry

Braised leg of duck with smoked shallots and red berries – Kevin Lejeune

in Game & Poultry
499
0
Kevin Lejeune duck recipes chefs
780
SHARES
3.7k
VIEWS

Dutch French

Duck

Ducks are one big family; there are about 80 breeds of ducks.

The main duck species are the Aylesbury duck from England with tasty, tender meat. The small Nantes duck with tasty fatty meat. The well-fleshed Rouen duck with red-tinged flesh and the Barbarie duck from South-East France, known for its tasty, firm and lower-fat red meat, whose breasts and legs are available all year round. Read more about duck or watch a video. Source: Gastropedia

Kevin Lejeune

Contemporary cuisine with a very personal style in which both discreet classic touches and daring combinations can be found. This is how chef Kevin Lejeune describes his kitchen.

He uses products from local suppliers as much as possible. Often these are also organic. A balance between fish and meat in which he refers to the past of the local butcher shop.

His personal inspiration is somewhat influenced by his famous mentor David Martin, for the subtle Japanese flavors and the use of Umami, the 5th flavour. Source: The Mastercooks of Belgium

Read his full biography.

Braised leg of duck with smoked shallots and red berries

Serves: 4
Level: Easy
Print Recipe

Ingredients

  • 4 duck legs
  • 1 large onion, diced
  • 2 stalks celery, cut into pieces
  • 2 carrots, cut into pieces
  • 1kg shallots ​
  • 200gr red berries
  • 2 garlic cloves, crushed
  • 1 bunch of parsley
  • bouquet garni
  • 25cl red wine
  • white wine
  • raspberry vinegar
  • chicken or duck broth
  • 1 tablespoon butter
  • 1 tablespoon peanut oil
  • pepper from the mill
  • salt

Instructions

1. Preheat the oven to 100°C.  (212°F)

2. Dry the duck legs with kitchen paper and salt and pepper them well.

3. Heat the oil and butter in a cast-iron cocotte.

4. Fry the duck legs on all sides.

5. Remove them from the cocotte and keep them aside.

6. Now fry the onions, garlic, celery and carrots.

7. Remove the vegetables from the pot when they are browned.

8. Deglaze with the red wine and let it reduce for 5 minutes.

9. Add the duck legs.

10. Pour over the stock until the legs are almost completely covered.

11. Put a lid on the pot and let it cook in the oven for 5 hours.

12. In the meantime, color the red berries and deglaze with the vinegar.

13. Add the ‘bouquet garni’ and the white wine and let it cook for 2 hours over a low heat.

14. Then remove the ‘bouquet garni’.

15. Color the finely chopped shallots and smoke them on the BBQ for 10 minutes.

16. Mix the shallots, season with salt and pepper and keep aside in a piping bag.

17. Remove the meat from the legs and heat it with the cooking liquid, 100g red berries and half of the chopped parsley. Season further.

18. Divide the meat between deep plates.

19. Pipe on some smoked shallot puree.

20. Sprinkle with chopped parsley and some red berries.

Tags: duckKevin Lejeuneleg of duck
Previous Post

Gesmoorde eendenbout met gerookte sjalotten en rode bessen – Kevin Lejeune

Next Post

Cuisse de canard braisée, échalotes fumées et groseilles rouges – Kevin Lejeune

Next Post
Dennis Koopmans Tom Kha Khung with lobster

Tom Kha Kung with lobster - Dennis Koopmans

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Popular

  • recipes chefs didier verbelen scallops

    Scallops with black pudding, pork belly and celeriac puree – Didier Verbelen

    872 shares
    Share 348 Tweet 218
  • Rabbit shoulder confit with miso, aubergine and honey – Broes Tavernier

    831 shares
    Share 332 Tweet 208
  • Mackerel tartare, cold chive sabayon and smoked cheese – Damien Audusseau

    797 shares
    Share 319 Tweet 199
  • North Sea plaice with zucchini, fresh capers and juice from fermented vegetables – David Grosdent

    795 shares
    Share 318 Tweet 199
  • Tom Kha Kung with lobster – Dennis Koopmans

    792 shares
    Share 317 Tweet 198

Navigate

  • Home
    • About
    • Receive recipes
    • Contact
    • Privacy Policy (EU)
  • Vegetables
  • Fish
  • Seafood
  • Meat
  • Game & Poultry
  • Varia
  • Video
  • Register
  • English
    • Dutch
    • French
recipes chefs didier verbelen scallops

Scallops with black pudding, pork belly and celeriac puree – Didier Verbelen

25/08/2021
chefs recipes apple kris de roy

Granny Smith and sorrel sorbet with sorrel salad – Kris De Roy

27/08/2021
Broes Tavernier chefs recipes rabbit meat

Rabbit shoulder confit with miso, aubergine and honey – Broes Tavernier

19/08/2021

Browse by Category

  • Fish
  • Fruit
  • Game & Poultry
  • Meat
  • Seafood
  • Varia
  • Vegetables
  • Video

Tags

apple aubergine Belgische pickles black pudding Broes Tavernier carrots celeriac Damien Audusseau David Grosdent David Schultz Dennis Koopmans Didier Verbelen duck fish gnocchi Granny Smith Kevin Lejeune Kris de Roy leg of duck lobster mackerel mackerel tartare North Sea Chefs plaice pork belly rabbit Rik Jansma sabayon scallops smoked cheese sorrel sweetbread Tom Kha Khung veal cheek Xavier Van Hecke zucchini zurkel

© 2021 Chefs' Recipes | Recepten van Chefs | Recettes de Chefs - ERA services

No Result
View All Result
  • Home
    • About
    • Receive recipes
    • Contact
    • Privacy Policy (EU)
  • Vegetables
  • Fish
  • Seafood
  • Meat
  • Game & Poultry
  • Varia
  • Video
  • Register
  • English
    • Dutch
    • French

© 2021 Chefs' Recipes | Recepten van Chefs | Recettes de Chefs - ERA services

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In