Pinot Braised Duck Leg
Ingredients
4 Luv-a-Duck, Duck Legs
Salt & pepper
1 tsp olive oil
2 shallots, peeled and finely chopped
1 carrot, peeled & finely diced
250 mls pinot noir
2 tsp tomato paste
½ cup Luv-a-Duck stock
2 tblsp caster sugar
1 tblsp balsamic glaze
1 sprig rosemary
12 sml pickling onions, peeled
To serve
Mashed potato
Fresh green peas
Products used
Method
1. Season the Luv-a-Duck Duck Legs with salt & pepper. Heat the oil in a deep frying pan over a high heat and brown duck legs well. Remove and set aside.
2. Add the shallots and carrot to the pan and saute 2 – 3 minutes. Stir in the combined pinot noir, tomato paste, stock caster sugar and balsamic glaze to the pan and return the duck legs to the pan with the sprig of rosemary.
3. Bring to the boil, then reduce heat to simmer, cover and cook stirring occasionally 1 hr. Add the onions to pan and continue to cook for a further 20 minutes.
4. Carefully remove the duck legs and set aside and keep warm. Remove cover for a further 10 minutes until sauce is syrupy.
5. Serve duck legs on individual serving plates and spoon over the sauce serve with onions , mashed potato and pea’s.
Chef’s tips
Pinot noir can be replaced with Merlot or cabernet sauvignon. if your looking to replace wine with another ingredient replace the pinot noir with cranberry juice or pomegrante juice.
Save
Reviews
ByCreated Leigh
Fabulous recipe. This has become my husbands recipe that he makes for guests and they think he's amazing!
ByCreated Belinda
A fantastic recipe. Delicious and perfect even for a dinner party. The frozen uncooked legs I have found it difficult to source, so I have made this recipe base using the confit Luva Duck legs too which makes it an easy weeknight meal. Definitely a winner in my house!
ByCreated Marsha
This was super easy and super delicious. We used a wonderful Artwine Pinot Noir (Adelaide Hills) that made it even more successful. Would definitely serve this at a dinner party.
ByCreated Belinda
Restaurant quality recipe. Absolutely delicious