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

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).