Duck Legs with Red Wine Shallots
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s), (duck legs)
- 500 ml red wine
- 500 ml stock, (duck stock)
- 1 kg shallot (s)
- 200 g jelly, currant
- 2 bay leaves
- 3 sprigs thyme
- 1 tablespoon sugar
- 1 dash red wine vinegar
- salt and pepper
- oil
- food starch
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Rub the duck legs with salt and pepper and fry vigorously in the oil on all sides, deglaze with 100 ml each of red wine and stock, add the bay leaf and thyme and place in the oven with the lid closed. Cover and let simmer for 90 minutes.
- Peel off the shallots and fry in oil for 2 minutes, pour the sugar over them and fry for a minute, deglaze with vinegar and let boil down, add the remaining red wine, the stock and the currant jelly and let simmer for 30 minutes.
- Take the duck legs out of the roaster and fry them under the grill for 5 minutes until crispy, add the roast stock to the shallots and season to taste, thicken with cornstarch dissolved in water.
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