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Chinese 5 Spice Duck Legs with Lingonberries

December 24, 2016 by Mary 12 Comments

Felix Lingonberries jam jar in MARY's secret ingredients winter 2016 subscription box.I was first introduced to lingonberries at the Red Rooster restaurant in my home neighborhood. President Obama frequented it often, making getting home those nights a bit of a nightmare – no train stops near there!

Marcus Samuelsson, the chef and owner of the Red Rooster, was raised in Sweden. At his restaurant, they serve lingonberries with Swedish meatballs and that dish is super delicious!

But the thing is, lingonberries are great with SO many things!! They add the right amount of tart with just the right amount of sweet – a perfect combination.

In Sweden, I learned that most Swedes pick their own lingonberries and make their own jams. And this brand, Felix, in our MARY’s secret ingredients winter box, is a Swedish favorite so you know it has to be good! But you know it has to be good because we chose it to be in our box, as we only allow the best and purest products to go in.

Often, on Saturdays and Sundays, I buckle down and make dinners to have easily during the busy work week. I like to make duck legs as they’re easy to do, quick to warm up during the week, a little different, and we LOVE them! So make this super simple recipe of Chinese 5 Spice Duck Legs with Lingonberries – it just takes a bit of time, but then you’ll be able to serve a restaurant worthy meal, during the week! How cool is that?

And the Felix Lingonberries look so festive – perfect for this time of year!

Felix Lingonberry jam on Chinese 5 Spice duck legs on a bed of rice on a white plate.CHINESE 5 SPICE DUCK LEGS WITH FELIX LINGONBERRIES – serves 2

2 duck legs, washed, patted dry and trimmed of excess fat (save to render if you wish)
Sea salt, fine grind
1 tsp. Chinese 5 Spice, divided into ¼ tsps.
Felix Lingonberries to sauce on top

Duck legs seasoned with Chinese 5 Spice.Season duck legs on each side with salt and ¼ tsp. of Chinese 5 spice. Rub it in on the meat evenly. Ideally, let the legs sit out on the counter for 1 hour.

Place legs skin side down in a cold non-stick skillet and turn heat to medium. When the legs start to sizzle, cover the pan and turn heat to low and cook undisturbed for about 60 – 65 minutes (check once to be sure legs aren’t burning); the skin should be golden/dark brown. Turn and cook until duck is very tender, another 20 – 25 minutes.

Serve the legs on a bed of jasmine rice sauced with the Lingonberries and LOVE. Total yumminess!

If you are serving these on another night, warm them in the microwave on high for 30 seconds to get the interior meat warm and then place in a skillet on low, warming on both sides and getting the skin crispy again, until hot all the way through.

Regarding the leftover fat from the legs, you can render it in a skillet on low, while your duck legs are cooking and drain and save the fat in a container in the fridge. It will keep for several months. Using a little bit of this fat in place of olive oil for roasting or sautéing anything adds a nice rich flavor. I even used some to make my pie crust this past Thanksgiving and it was delicious and much better for you than using Crisco. I used half butter and half duck fat.

Enjoy!!

And Happy Holidays to all!!! 

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Filed Under: Dinner, Poultry, Products for sale Tagged With: duck legs, easy duck leg recipe, Felix, lingonberries, lingonberry jam

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Comments

  1. Gerlinde/Sunnycovechef says

    December 24, 2016 at 10:04 AM

    I love Lingonberries and duck legs. Happy Holidays to you!

    Reply
    • Mary Frances says

      March 7, 2017 at 10:56 AM

      Gerlinde – I am with you on this – duck and Lingonberries are a DELICIOUS combination!!

      Sorry I’m so late in responding. Hope you’re enjoying an awesome new year!!

      Reply
  2. Suzanne says

    December 24, 2016 at 3:22 PM

    I just love lingonberries it’s been a while since I’ve had them, the duck and lingonberry sauce sounds like a fantastic combination and the five spice seasoning is perfect. Wishing you a very happy holiday and much success in 2017.
    Suzanne recently posted…Happy HolidaysMy Profile

    Reply
    • Mary Frances says

      March 7, 2017 at 10:59 AM

      Hi Suzanne!!

      It is a wonderful combination I know you would enjoy!

      So sorry I’m so late in responding – hope you’re enjoying an awesome new year!

      All the best to you – Mary

      Reply
  3. Maureen says

    December 24, 2016 at 7:10 PM

    What a beautiful meal. I’ve only had lingonberry preserves once and I loved it. I can only imagine how lovely it would be with duck legs.

    Season’s Greetings to you and the whole family!

    Reply
    • Mary Frances says

      March 7, 2017 at 11:00 AM

      Thanks Maureen and I hope you and yours are enjoying a wonderful new year – full of good health!

      My apologies for replying so late.

      Reply
  4. Jessica says

    January 6, 2017 at 10:55 AM

    I love lingonberries but rarely have them! Pairing it with duck legs sounds delicious!

    Reply
    • Mary Frances says

      March 7, 2017 at 11:02 AM

      Well Jessica, you can still buy a winter box and get these DELICIOUS lingonberries as I think there are a handful left.

      The pairing with duck legs was so delicious – I have made them again and again!

      Reply
  5. Lauren says

    January 8, 2017 at 6:22 PM

    Delicious! I LOVE duck but haven’t ever made it. Time to get over that hurdle 🙂
    Lauren recently posted…Baby Led Weaning UpdateMy Profile

    Reply
    • Mary Frances says

      March 7, 2017 at 11:04 AM

      Lauren – you MUST get over the hurdle. Duck legs are so easy to make – you just need time – and feel so special! Paired with the Lingonberries – they’re divine!

      Reply
  6. Cate says

    February 7, 2017 at 12:51 PM

    What a fabulous recipe, will have to try!

    Reply
    • Mary Frances says

      March 7, 2017 at 11:05 AM

      Thanks Cate!! Yes – please do – and let me know how you like it!

      Reply

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