Recipe Duck legs braised in pinot noir : Practical and Delicious

Recipe Duck legs braised in pinot noir : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck legs braised in pinot noir. You are currently reading Recipe Duck legs braised in pinot noir : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck legs braised in pinot noir requires 4, cook 4 and serve 4. Caution: allergy Contains milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Marinate and slow-cook duck in pinot noir and discover why they're a food and wine match made in heaven.

Ingredients:

16 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/2 onion, roughly chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 carrot, roughly chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 celery stalk, roughly chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  3 garlic cloves, roughly chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 cup (250ml) pinot noir
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  150ml port
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Zest and juice of 2 oranges
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 bay leaves
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  4 duck marylands (see note)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp olive oil
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/3 cup (80ml) demiglaze (see note)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  8 eschalots, peeled
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  20g unsalted butter
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp caster sugar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Steamed peas, to serve
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Creamy mashed potato, to serve
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Place onion, carrot, celery and garlic in a heavy-based saucepan with pinot, port, orange zest and juice, and bay leaves. Bring to the boil, then remove from heat and set aside to cool. Pour over duck legs in a bowl, cover and refrigerate overnight.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  Preheat the oven to 150°C.
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  Drain the duck legs, reserving the marinade and vegetables separately. Pat duck dry with paper towel. Heat oil in a large ovenproof frypan over medium heat. Fry the duck legs for 2-3 minutes each side until golden all over. Remove duck from pan and set aside, then drain all but 1 tablespoon of fat.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  Place the reserved vegetables in the frypan and cook for 3-4 minutes until golden. Add reserved marinade, demiglaze and 1 cup (250ml) water and bring to the boil. Add the duck legs and cover with a round piece of baking paper to keep in the moisture, then cover with a lid or foil. Place in the oven and cook for 2 hours or until the duck is tender. Remove the pan from the oven and strain the cooking liquid through a fine sieve into a saucepan. Place the liquid over medium heat and simmer for 3-4 minutes until mixture has reduced to a thick sauce.
  
  
  


• 
  
  
  

  
  
  
  

  Step 5
  
  
  
  
  Meanwhile, cook the eschalots in a small saucepan of lightly salted water over medium-low heat for 3-5 minutes until tender. Drain well and pat dry with paper towel. Heat butter in a small-heavy based frypan over medium-low heat. Add the eschalots and swirl pan to coat in butter. Sprinkle with the sugar and cook, swirling the pan occasionally, for 3-5 minutes until golden.
  
  
  


• 
  
  
  

  
  
  
  

  Step 6
  
  
  
  
  Serve the duck with the peas, mashed potato and caramelised eschalots.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Here is a photo of Recipe Duck legs braised in pinot noir : Practical and Delicious...



What do you think about Duck legs braised in pinot noir. Let's go to the kitchen and immediately practice the recipe.

The article above is the ingredients and method of presentation Recipe Duck legs braised in pinot noir : Practical and Delicious.

Thank you for reading and practicing Recipe Duck legs braised in pinot noir: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.