Duck Leg Stew with Wild Mushrooms

Preparation info
  • Makes


    generous servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

This recipe offers another way to serve the duck legs that you’ve stockpiled in the freezer after you’ve grilled or sautéed the breasts. The braising liquid can be used in a sauce for the duck legs (see the variation), or for the legs and breasts served together on the same plate. While serving this dish topped with sautéed wild mushrooms takes it to new heights of elegance, regular cultivated mushrooms or cremini mushrooms, quartered vertically, will prov