Duck ragout with mustard croutes | Reader's Digest Australia
Duck legs become succulent when slow–cooked with wine and vegetables, and are very lean without the skin. Boiling the cooking liquid to reduce it results in a sauce with a wonderful flavour, which...
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Ingredients
- 1 tablespoon extra virgin olive oil
- 4 duck leg joints, about 800–900 g in total, skinned
- 250 g button mushrooms
- 250 g baby onions or French shallots
- 2–4 cloves garlic, finely chopped
- ½ teaspoon dried thyme
- 1 bay leaf
- 300 ml red wine
- 3 cups (750 ml) chicken stock, preferably homemade
- 250 g baby carrots
- 250 g baby turnips, halved if large
- 250 g sugar snap peas
- 2 teaspoons redcurrant jelly
- salt
- pepper
- sprigs of fresh mint to garnish
- 1 tablespoon Dijon mustard
- 12 thick slices of French bread
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