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!
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
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!!!
So I made this DELICIOUS Roquefort dipping sauce for wings or salad dressing, in this little pitcher. I used walnut oil instead of olive oil that added a distinctly rich, nutty flavor. Of course you can use this on a salad which I did last night, of finely sliced lacinato or Tuscan kale, farmer’s market Romaine and bacon. Total yum.
BAKED CRISPY WINGS – serves 4 – 5 as an appetizer
Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. These cuts help the chicken to cook faster and more evenly between the white and dark meat.
