Hubby and I both agreed that, while this recipe is good, it's nothing special, and I definitely have better duck leg recipes, so we won't be doing this again. Still, I wanted to record it here so that I would know that I tried it, and in case anyone else wants to...and maybe improve upon it (as I often do with recipes that I find!) Part of why we might not have liked it as much as the author intended is that I did alter it at the end, in the attempt to make the sauce thicker (as he described it becoming gravy-like; this never happened). 7/10. (Only posting the pic for the record, it did look nice!)
Link to original recipe: https://andrewzimmern.com/recipes/braised-duck-with-marsala/
(not re-typing since it's unlikely I'll make again)
- 2 duck legs
- Salt
- Pepper
- 2 onions, chopped
- 6 carrots, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, smashed
- 3 teaspoons of Herbs de Provence
- 1 cup marsala
- 3 cups chicken broth
- Splash of aged sherry vinegar
Season two duck legs with salt and pepper. Place in a pan over medium-high heat and brown on both sides.
Add onions, carrots, celery, smashed garlic cloves, and a few teaspoons of herbes de Provence or chopped tarragon. Cook for 5 minutes.
Add the marsala, bring to a simmer and cook until it’s reduce by half.
Add the chicken broth and bring to a simmer. Cover, lower the heat to maintain a simmer and cook for 90 minutes.
Remove the lid, season with a splash of really good aged sherry vinegar. Simmer uncovered to reduce, about 5 minutes. The sauce should have a gravy consistency.
Remove legs and adjust seasoning as needed. Serve!
No comments:
Post a Comment