Daube de Cuisses de Canard aux Pruneaux

Braised duck legs with prunes

Preparation info

  • Serves

    12

    • Difficulty

      Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 12 duck legs
  • salt and freshly ground pepper
  • 100 g/4 oz

Method

Season the duck. In a flameproof casserole, heat the fat until sizzling, put in the duck legs and fry until golden all over. Add the onions, lower the heat and cook gently for 10 minutes.

Pour off the fat, pour the wine into the casserole and bring to the boil. Add the bouquet garni, peppercorns, garlic, diced bacon and some salt and cook for about 30 minutes, adding the prunes 5 minute