Tart Cherry Braised Duck Legs with Parsnip & Potato Purée - Alexander Valley Vineyards
Savor tender duck legs braised in tart cherries and Sin Zin wine, served with creamy parsnip and potato purée—perfect for special occasions or dinner parties. Enjoy at Peyrassol Café or try it at...
Ingredients
- 4.0 whole duck
- 1.0 whole yellow onion
- 0.5 cup tart cherry
- 2.0 tsp. quatre pice
- 1.0 tbsp. olive oil
- 2.0 whole thyme
- 2.0 whole bay leafe
- 1.0 cup vegetable broth
- 1.0 tsp. salt
- 3.0 whole yukon gold
- 3.0 whole parsnip
- 2.0 tbsp. butter
More Like This
Duck Braised With Prunes | Sonoma-Cutrer Vineyards
sonomacutrer.com
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)
saveur.com
Beer-Braised Duck Legs | RICARDO
ricardocuisine.com
Wine-Braised Duck With Lentils and Winter Vegetables Recipe
cooking.nytimes.com
Braised duck leg recipe | Zesty | Woolworths TASTE
taste.co.za
Braised Duck Leg with Charred Endive | Crescent Duck
crescentduck.com
Roast of Duck with Tart Cherry Glaze
besthealthmag.ca
Duck Leg with Spicy Cherry-Chile Glaze | Crescent Duck
crescentduck.com