Name: Duck Leg Stew
Yield: Yield: 8 Portions
Ingredients: 2 rosemary sprigs; 3 oz/85 g grated Parmesan cheese; 3 thyme sprigs; 2 oz/57 g minced pancetta; 3 bay leaves; 4 oz/113 g small-dice celery; 1 tbsp/9 g minced garlic; ¼ cup/12 g chopped parsley; 4 oz/113 g small-dice onions; 4 oz/113 g small-dice carrots; 3 duck legs (1½ to 2 lbs/680 to 907 g); 2 oz/57 g butter; 4 oz/113 g paysanne-cut leeks; 1½ cups/360 mL red wine; Ground black pepper, as needed; 2 tbsp/35 g tomato paste; Salt, as needed; ¼ cup/60 mL chicken stock

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 duck legs (1½ to 2 lbs/680 to 907 g)
Salt, as needed

Method

Season the duck legs with salt and pepper as needed. On a sheet pan, sear the duck legs in a very hot oven until well browned on all sides, 10 to 15 minutes. Once the duck legs are well browned, remove them and reserve.
Drain the excess fat from the sheet pan into a rondeau or similar pot and deglaze the sheet pan with a small amount of water to capture the pan

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Duck Leg Stew

Ingredients

Method

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