Summary

Ingredients

• 6 leg (s) barbarian duck (approx. 1,500 g)
• 400 g shallot (s), small or pearl onions
• 400 g mushrooms, small
• 100 g bacon, smoked lean
• 400 ml stock (duck stock from the glass)
• 400 ml red wine
• 2 cloves garlic
• 1 herbs, (bouquet garni, thyme, parsley, bay leaf)
• salt and pepper

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Instructions

1. Every time I eat duck breast, I think about who`s going to get the legs. Then recently I discovered clubs at a much cheaper price than the breast. And then it occurred to me that in the 1980s I was eating cuisse de canard à la bourguignonne in a restaurant in southern Brittany. I tried that today. My guests thought it was good.
2. In terms of ingredients and preparation, I used the recipe for Boeuf à la bourguignonne from the small Pellaprat as a guide.
3. Remove any visible fat from the legs without damaging the skin. Leave out in a roaster. Roll up the legs, secure with kitchen twine or toothpicks, fry on all sides over medium heat. Take out legs and greaves. Cut the bacon into very thin slices, leave out in the duck fat, remove. Put onions or shallots in roasting pan, fry and remove.
4. Pour off fat. Pour in mushrooms, fry, remove. Add the duck legs, add the garlic, deglaze with red wine, add the stock, add the bouquet garni, pepper and a little salt. Stew on a low flame for 1 hour, add bacon and onions. Simmer for 15 minutes, add the mushrooms. Braise for another 15 minutes.
5. Take out the legs, keep them warm. Remove the mushrooms, bacon and onions and keep warm. Remove bouquet garni. Degrease the sauce, if desired thicken with flour butter. Season to taste with salt and pepper.
6. Serve with wide ribbon noodles.