Advertisement
Les cuisses de canard au madiran
Duck legs cooked in Madiran wine
Preparation info
- Serves
4
- Difficulty
Complex
Appears in
Published 2024
There are, however, less well-known ways of dealing with the rest of the bird. The legs can be prepared from raw in this unusual Gascon way.
Ingredients
4 tbsp 4 200 g
Method
In a cocotte, heat the duck fat and sear the duck legs on both sides, transfer to a warm place and drain off most off the fat.
In the fat remaining, sweat the shallots, garlic and lardons until softened but not coloured. Put back the duck legs and sprinkle generously with flour. Add the wine and the stock cubes, the thyme, bay leaves, spice and seasonings, bring to the boil and l