Name: Les cuisses de canard au madiran (Duck legs cooked in Madiran wine)
Yield: Serves 4
Cuisine: French
Ingredients: 4 duck legs; 200 g lardons/green (unsmoked) streaky bacon in cubes; 4 tbsp duck or goose fat; salt and pepper; 1 bottle of Madiran or other sturdy red wine; 1 tsp quatre épices; 2 sprigs of thyme; 2 chicken stock cubes, crumbled; 2 tbsp redcurrant jelly; 4 bay leaves; 4 shallots, finely chopped; flour, for dusting; 4 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

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 duck or goose fat
4 duck legs
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