Directions
- 1From a cold pan over medium heat, place well salted duck legs skin side down and cook until fat is rendered and the skin is golden brown.
- 2Remove most of the fat from the pan and keep for later.
- 3Sauté carrots, onion, and garlic over medium/medium low until softened.
- 4Add tomato paste and cook down for about 5 minutes.
- 5Deglaze with brandy, cook off alcohol and place duck legs back in the pan.
- 6Cover the duck legs with chicken stock, add thyme and rosemary, and cover with a cartouche.
- 7Braise in the oven at 300°F for about 3 hours or until the meat is fall apart tender.
- 8In the meantime, roll out some fresh pasta and cut it into small sheets of fazzoletti.
- 9Sauté some gorgeous chanterelles.
- 10Add the braising liquid and the duck meat and reduce until thick and glossy.
- 11Finish that sauce with some cold butter.
- 12Plate it up nicely with a healthy dusting of Parmesan.
Ingredients
- 2 duck legs
- 1 carrot, diced
- 1 onion, diced
- garlic
- tomato paste
- brandy
- chicken stock
- thyme
- rosemary
- fazzoletti (or pasta of choice)
- chanterelles
- cold butter
- Parmesan
Equipment
panovencartouche
Tips
- Keep the rendered duck fat for later as it is described as 'gold'.
- Finish the sauce with cold butter to make it silky smooth.
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