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Tuscan Braised Duck Legs

  • Preparation : 15 minutes
  • Cooking : 125 minutes
  • Portions : 6
recette cuisse canard

Ingredients

  • 6 Brome Lake Ducks duck legs, uncooked
  • 180 ml (¾ cup) red wine
  • 750 ml (3 cups) marinara sauce
  • 750 mL (3 cups) kale, finely chopped
  • 30 to 40 green beans
  • 1 onion, chopped
  • 2 sprigs rosemary
  • 125 ml (½ cup) Parmesan shavings

Preparation

  1. Preheat the oven to 180 °C (350 °F).

  2. In a large ovenproof skillet, heat a drizzle of olive oil on medium heat. Brown the duck legs for 2 to 3 minutes, skin side down. Turn the duck legs over and brown for 2 to 3 minutes. Set aside on a plate.

  3. Using the same pan, sauté the onion for 1 to 2 minutes.

  4. Add the red wine and simmer until the liquid has reduced by half.

  5. Add the marinara sauce and, if desired, the rosemary. Bring to a boil.

  6. Return the duck legs to the pan. Season with salt and pepper. Cover and transfer the pan to the oven, and cook for 1 hr 45 min to 2 hrs.

  7. Add the kale and beans to the pan. Stir gently. Continue cooking for 15 to 18 minutes.

  8. If desired, garnish with Parmesan shavings just before serving.

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