French duck legs

Dinner tonight, June 5, 2014
So easy and tasty dish, great for fancy dinner parities , I dressed up the sauce with some fancy mushrooms, and served it with some rösti potatoes and a nice green salad
4 Servings

  • 4 berberi ducks legs
  • 1 tbsp oil
  • 2 cloves garlic
  • 1 carrot
  • 10 black pepper corns
  • 4 twigs of fresh thyme
  • dijon mustard
  • 1 tbsp butter

1) In a skillet let the duck legs brown together with the garlic, Add carrots, pepper corns and twigs of thyme. add water or duck broth, be sure that the water/broth covers duck legs. Cover and let it simmer for 1 hour.

Place duck legs on a dish, set aside and keep warm. Strain leftover broth and let it evaporate till there is 2 dl left, season with mustard and butter. Pour sauce over the duck legs before serving.

Serves with potatoes bread and nice green salad
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