Low Temperature Duck Leg with Chanterelle Cream Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leg (s) duck
- 50 g chanterelles, dried
- 2 spring onion (s)
- Chanterelles, fresh
- cream
- chives
- Chili - sugar
- salt and pepper
- Fat, for frying
- 6 medium potato (s), peeled, not sliced
Print Recipe
Pin Recipe Instructions
- Sear the duck legs on both sides, season with salt, pepper and sprinkle with chili sugar.
- Then put in the oven at 80 ° for three and a half hours.
- Soak the dried chanterelles in warm water.
- After two hours, remove the chanterelles from the water, pour the water through a coffee filter to clean.
- About 40 minutes before the end of the cooking time, toss the finely chopped spring onions and fresh chanterelles in the leaked duck fat, then add the potatoes and toss them too. Add the soaked chanterelles.
- Pour on the cream and the chanterelle water so that the potatoes are barely covered. Simmer over low heat and uncovered for about 40 minutes, until the sauce is thick and creamy and the potatoes are cooked through. Salt and pepper at the end, add chives.
- In the last 10 minutes of the simmering time, switch the oven to the grill so that the duck skin becomes crispy (if necessary).
- This goes well with Brussels sprouts and a delicious red wine.
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