Duck Leg Stew with Wild Mushrooms

Name: Duck Leg Stew with Wild Mushrooms
Yield: Makes 6 generous or 12 light main-course servings
Ingredients: 1 carrot, peeled and sliced; 2 cups red wine; 1 bouquet garni (5 sprigs fresh thyme or ½ teaspoon dried, 1 imported bay leaf, and 1 bunch parsley or parsley stems, tied together with kitchen twine or wrapped in cheesecloth); 1½ pounds assorted wild or cultivated mushrooms, such as chanterelles, morels, porcini, and hedgehogs, rinsed and patted dry; 2 cloves garlic, peeled and chopped; 2 medium onions, peeled and chopped coarse; 1 tablespoon finely chopped parsley; 2 cups brown duck broth or chicken broth; 12 duck legs, including both thighs and drumsticks; Salt and pepper; 7 tablespoons unsalted butter

Preparation info

Makes
6
generous servings

Difficulty
Medium

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

Ingredients

Stew
Main course
Gluten-free

Ingredients

Method