Ragout of Duck Legs with White Onions and Prunes

Ragoût de Cuisses de Caneton aux Petits Oignons et aux Pruneaux

Preparation info
  • Serves


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By Paula Wolfert

Published 1987

  • About

Duck breasts have become so popular that people often wonder what to do with the legs. One solution is to use them in this excellent dish, which relies on a good hearty wine for background richness. The slow simmering and the degreasing make this version of the dish much lighter than others. The duck can be cooked in advance, then gently reheated. The addition of bread fried in olive oil actually rounds out the flavor of the dish; don’t leave it out. This is one of my favorite duck recipes.