:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9tRQL9emG56mrWbJJNBu/5b3e8c1dd0b6b5433fa8a604549bf2.png "Crispy duck leg with red wine sauce")
Source: Pixabay : RitaE
Crispy duck leg with red wine sauce
I can't imagine a cozier Sunday afternoon than enjoying a good read in the kitchen with the smell of braising duck legs. I particularly enjoyed this recipe - the legs were incredibly tender and the skin crispy. Together with the delicious red wine sauce, a real treat. Not forgetting the slight sweetness of the apple, which creates a perfect balance to the spiciness of the legs.
Ingredients
- 4 Duck legs
- salt and pepper
- 2 Bunch Fresh rosemary
- 4 cloves of garlic
- 2 cut Onions
- 2 medium carrots
- 2 apple
- 500 ml red wine
- 500 ml Poultry stock
- 2 tbsp With
- 2 tbsp olive oil
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Directions
Preheat your oven to 160 degrees. As a first step and tip from my experience: remove the excess skin and fat from the duck legs. This will ensure a perfectly crispy skin later. Salt and pepper the legs generously.
Heat the olive oil in a roasting tin. Add the duck legs and fry them until they are nicely browned. This Maillard reaction provides an intense aroma, so don't skip this step.
Now remove the duck legs and set aside. Fry the carrots and onions in the same pan until they start to color. Add the garlic cloves and rosemary and fry briefly.
Now return the duck legs with the vegetables to the roasting tin. Add the apples, top up with red wine and bake in the roasting pan for approx. 1.5 hours. Serve hot with side dishes for a feast.
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