Braised Duck Legs with Mushrooms and Red Wine
A very rich and flavoursome dish, which will leave your guests wanting more.
Ingredients
4 Luv-a-Duck duck legs
500ml red wine
2 carrots, diced
1 celery stalk, diced
1 onion, diced
2 garlic cloves
1 bay leaf
2 thyme sprigs
500ml Luv-a-Duck duck stock
1/2 cup parsley leaves
Salt and pepper
250g field mushrooms, sliced
200g button mushrooms, sliced
200g swiss brown mushrooms, sliced
30g butter
Chopped parsley to garnish
Products used
Method
- Marinate the duck legs overnight in half the red wine, carrots, onion, celery, garlic cloves, bay leaf and thyme.
- Remove the duck legs from the marinade and seal on both sides in a pan until golden brown.
- Place sealed duck legs into a braising dish and cover with the marinade, parsley, stock and remaining wine and cover.
- Place into the oven for 2 hours on 170C. Remove the legs from the braising pan, strain the liquid and reserve.
- Place the liquid into a pan, add the sliced mushrooms and reduce by half, add a knob of butter, adjust the seasoning, add the legs back to the sauce, add chopped parsley and serve with creamy mashed potatoes.