Stewed Duck Legs with Garlic Essence

Name: Stewed Duck Legs with Garlic Essence (Salmis de Pattes de Canards à l’Essence d’Ail)
Yield: Yield 6 servings
Cuisine: French
Ingredients: 1 cup dry vermouth, preferably Boissière; 6 cloves garlic, crushed in their skins; Pepper from the mill; 1 tablespoon duck fat; 3 tablespoons chopped lovage leaves; 4 shallots, peeled and sliced; Salt; 24 cloves garlic, peeled and blanched; 2 onions, peeled and sliced; 6 small zucchini, quartered lengthwise; 3 tablespoons butter; 1 quart farm-style chicken broth; Bouquet garni; 12 small duck legs

Salmis de Pattes de Canards à l’Essence d’Ail

Preparation info

Yield
6
servings

Difficulty
Medium

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This was made both in the Savoie and in the United States with either the legs of domesticated duck or the very stringy legs of wild ones, which are so difficult to prepare otherwise. I used a mixture of mallards, black ducks, and widgeons; use as small duck legs as possible with as little fat as possible (Petaluma ducks for example).

Ingredients

12 small duck legs
1 tablespoon duck fat
6 cloves garl

Americas
Europe
United States
France
Stew
Gluten-free
Savoie
Mediterranean

Method

Put the duck legs in a roasting pan; roast them in a preheated 400°F oven 30 to 40 minutes so as to discard as much fat as possible.

Meanwhile remove 1 tablespoon of duck fat from the roasting pan as soon as available and light