Duck Legs with Picholine Olives and Wild Mushrooms

Name: Duck Legs with Picholine Olives and Wild Mushrooms
Yield: Serves 2
Cuisine: France
Ingredients: 2 medium tomatoes, peeled, seeded, and chopped; 1 medium onion, finely chopped; 3 large garlic cloves, finely chopped; 1½ teaspoons tomato paste, canned or homemade; 2 large duck legs, trimmed of excess fat; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon extra virgin olive oil; 4 ounces picholine olives, rinsed and pitted; ½ cup dry red wine; Large herb bouquet: 1 bay leaf, 4 sprigs each fresh flat-leaf parsley and thyme, tied together; Large herb bouquet: 1 bay leaf, 4 sprigs each fresh flat-leaf parsley and thyme, tied together; Large herb bouquet: 1 bay leaf, 4 sprigs each fresh flat-leaf parsley and thyme, tied together; ⅓ cup dried cèpes or porcini mushrooms; Pinch of sugar; ⅓ cup dried cèpes or porcini mushrooms

Preparation info

Serves
2

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The nutty flavor of the picholine olives, the earthy taste of the cèpe mushrooms, and the thick meaty flavor of the duck legs give this dish, a specialty from the French Alps, a wonderful multidimensional quality in which the ensemble is strong yet each piece stands out. And it goes beautifully with another specialty of the region: Chestnut Potato Gnocchi.

Ingredients

Europe
France
The Alps
Main course
Mediterranean
Gluten-free

Ingredients

Method