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Honey-Raspberry Duck Legs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cuisses-canard-miel-framboises-1735.jpg
PT15M
PT1H45M
PT14H00M
Mix honey, raspberry vinegar, raspberries, salt and pepper together.Roast legs in duck bouillon or water, covered at 300°F (150°C) for 90 minutes.Remove legs from bouillon and cool.Place legs in marinade and cover with plastic wrap.Refrigerate for 12 hours.Before serving, bake legs at 350°F (175°C) for 15 minutes.
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Metro
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1/2 cup (125 mL) honey
1/2 cup (125 mL) raspberry vinegar
1/2 cup (125 mL) fresh or frozen raspberries
1 tsp. (5 mL) ground pepper
1 tsp. (5 mL) Salt
4 duck leg
2 cups (500 mL) duck bouillon or water
Honey-Raspberry Duck Legs
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
1:45
COOKING
14:00
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)honey
-
1/2 cup
(125 mL)raspberry vinegar
-
1/2 cup
(125 mL)fresh or frozen raspberries
-
1 tsp.
(5 mL)ground pepper
-
1 tsp.
(5 mL)Salt
-
4
duck leg
-
2 cups
(500 mL)duck bouillon or water
Preparation
Mix honey, raspberry vinegar, raspberries, salt and pepper together.
Roast legs in duck bouillon or water, covered at 300°F (150°C) for 90 minutes.
Remove legs from bouillon and cool.
Place legs in marinade and cover with plastic wrap.
Refrigerate for 12 hours.
Before serving, bake legs at 350°F (175°C) for 15 minutes.
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.
