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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Braised Duck with Marsala
andrewzimmern.com
Red Wine Braised Duck Leg • St. Francis Winery & Vineyards
stfranciswinery.com
Duck Bourguignon Recipe · Gressingham
gressinghamduck.co.uk
Wine-Braised Duck With Lentils and Winter Vegetables Recipe
cooking.nytimes.com
Duck Braised in Bunyuls
saveur.com
Beer-Braised Duck Legs | RICARDO
ricardocuisine.com
Duck au Vin Recipe · Gressingham
gressinghamduck.co.uk
Recipes Braised Duck Legs
soscuisine.com