Complete a Duck Leg Bourguignon with gherkins, artisanal breads, rillette, and pâté to be paired with full-bodied Bordeaux red wine for an enjoyable aperitif.
*recipe adapted from canard-soulard.com
serves 23 pcs duck leg
2 tsp duck fat
1/4 pack frozen baby carrots
125 g frozen porcini mushrooms
1/2 bouquet fresh herbs
1/2 onion, chopped
1 1/2 garlic cloves
500 ml flamed red wine
1/2 tbsp tomato concentrate
1 tbsp flour
1 tbsp grape seed oil
250 ml poultry stock
Salt and pepper
Preheat the oven to 180°C.
Sautée duck legs quickly in duck fat.
Then, sear in grape seed oil.
When ready, drain and set aside.
Remove some of the fat from the pan.
Lightly sauté the carrots, onions, and garlic on the same pan.
Mix in the tomato concentrate.
Put the mixture into a casserole.
Add the cooked duck then mix in the flour for 2 to 3 minutes.
Pour over red wine and poultry stock.
Bake in the oven for 2 hours.