Duck Legs in Currant Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s) duck
- oil
- 100 g celery, cut into fine strips
- 1 onion (s), red, cut into fine strips
- 2 piece (s) anise (star anise)
- 1 tablespoon honey
- 200 ml wine (plum wine)
- 100 ml currant juice
- 1 chilli pepper (s), red, finely diced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the duck legs, fry in oil and remove.
- Fry the vegetables in the same saucepan, season with pepper, salt, honey, star anise and chilli and pour over plum wine and currant juice.
- Bring to the boil and insert the legs. Let simmer in a covered saucepan at 180 degrees for approx. 1 1/2 hours.
- Shortly before the end of the cooking time, remove the lid and let the legs brown under the grill (you can brush them with a little honey)
- The sauce can possibly be thickened with a little cornstarch, if you like. Or you take out the meat and puree the vegetables.
- The recipe is also delicious with duck breast, goose breast or goose legs. Of course, the cooking times will then change.
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