Les cuisses de canard au madiran from Magrets & Mushrooms: More Country Recipes from South-West Fran
There are, however, less well-known ways of dealing with the rest of the bird. The legs can be prepared from raw in this unusual Gascon way.
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 app.ckbk.com.
Cooking tools:
Ingredients
- 4 tbsp duck or goose fat
- flour, for dusting
- 4 cloves garlic, finely chopped
- 1 bottle of Madiran or other sturdy red wine
- 200 g lardons/green (unsmoked) streaky bacon in cubes
- 4 duck legs
- 4 shallots, finely chopped
- salt
- pepper
- 2 tbsp redcurrant jelly
- 2 sprigs of thyme
- 2 chicken stock cubes, crumbled
- 1 tsp quatre épices
- 4 bay leaves
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.
More Like This
Les cuisses de canard en tagine from Magrets & Mushrooms: More Country Recipes from South-West Franc
app.ckbk.com
Coq au Madiran from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Confit de Canard
ovensource.com
Confit de Canard
sodelicious.recipes
Canard au Sang from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Confit de Canard Recipe - French Duck Leg Dish
cooklaif.com
Canard confit aux épices
foie-gras-gaudin.com
Confit de canard
ohmydish.com