Beaujolais Nouveau Braised Duck Legs
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Stockpot
- Skillet
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Slotted spoon
- Tongs
- Colander
- Potato masher
- Measuring cup
- Serving platter
- Serving bowl
- Stove
Ingredients
- 4 duck legs-thigh (dark quarters), well seasoned
- 2 tablespoons butter
- Bouquet garni of bay, rosemary and thyme
- 2 carrots, diced
- 1/2 onion, diced
- 1 fennel bulb, diced
- 1 leek, diced
- 4 cups Beaujolais Nouveau or similar red wine
- 2 cups pearl onions, blanched and peeled
- 8 ounces sliced mushrooms
- 2 ounces bacon, cut into small batons
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