METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Braised Duck Legs with Red Onions and Curly Kale
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cuisses-canard-braisees-oignons-rouges-chou-frise-5145.jpg
PT25M
PT3H00M
PT3H25M
Remove excess fat from duck legs.Mix coarse salt, pepper, thyme and rosemary together.Season duck legs with herb mixture.Cover with plastic wrap and let rest for 1 - 11/2 hours.Preheat oven to 350°F (180°C).Wipe herb mixture off duck legs with a paper towel or clean tea towel.Place legs on a roasting pan and roast for 20-25 minutes, or until well browned.Remove from oven and set aside. Skim the fat from the pan juices, reserving 1/2 cup (125 mL) of it.In an ovenproof casserole, heat the reserved fat and sweat the red onions in it, covered, for a few minutes.Add the curly kale, tomatoes and garlic. Adjust seasoning.Place the legs on top of the vegetables and add red wine and stock, but not to cover.Add balsamic vinegar, cover and bake for 1 - 11/2 hours or so until the meat falls off the bones.Remove from the oven, and set the legs aside.Strain and reduce pan juices.On a serving platter, make a bed of the vegetables and place the duck legs on top.Cover the legs with sauce and serve.
4
Metro
5
1
5
5
4 duck leg
coarse salt and freshly ground pepper to taste
1 tsp. (5 mL) thyme
1 tsp. (5 mL) rosemary
4 large red onions, sliced fine
0.500 curly kale, shredded
4 Tomato, blanched, seeded and cut into wedges
3 garlic cloves, chopped
1/2 cup (125 mL) red wine
4 cups (1 L) hot thin brown stock
2/5 cup (100 mL) balsamic vinegar
Braised Duck Legs with Red Onions and Curly Kale
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
3:00
COOKING
3:25
TOTAL TIME
Ingredients
-
4
duck leg
-
coarse salt and freshly ground pepper to taste
-
1 tsp.
(5 mL)thyme
-
1 tsp.
(5 mL)rosemary
-
4
large red onions, sliced fine
-
0.500
curly kale, shredded
-
4
Tomato, blanched, seeded and cut into wedges
-
3
garlic cloves, chopped
-
1/2 cup
(125 mL)red wine
-
4 cups
(1 L)hot thin brown stock
-
2/5 cup
(100 mL)balsamic vinegar
Preparation
Remove excess fat from duck legs.
Mix coarse salt, pepper, thyme and rosemary together.
Season duck legs with herb mixture.
Cover with plastic wrap and let rest for 1 - 11/2 hours.
Preheat oven to 350°F (180°C).
Wipe herb mixture off duck legs with a paper towel or clean tea towel.
Place legs on a roasting pan and roast for 20-25 minutes, or until well browned.
Remove from oven and set aside. Skim the fat from the pan juices, reserving 1/2 cup (125 mL) of it.
In an ovenproof casserole, heat the reserved fat and sweat the red onions in it, covered, for a few minutes.
Add the curly kale, tomatoes and garlic. Adjust seasoning.
Place the legs on top of the vegetables and add red wine and stock, but not to cover.
Add balsamic vinegar, cover and bake for 1 - 11/2 hours or so until the meat falls off the bones.
Remove from the oven, and set the legs aside.
Strain and reduce pan juices.
On a serving platter, make a bed of the vegetables and place the duck legs on top.
Cover the legs with sauce and serve.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
