Duck Legs Braised In Pinot Noir

Marinate and slow-cook duck in pinot noir and discover why theyre a food and wine match made in heaven.

The ingredient of Duck Legs Braised In Pinot Noir

• 1 2 onion roughly chopped
• 1 carrot roughly chopped
• 1 celery stalk roughly chopped
• 3 garlic cloves roughly chopped
• 1 cup 250ml pinot noir
• 150ml port
• zest and juice of 2 oranges
• 2 bay leaves
• 4 duck marylands see note
• 1 tbsp olive oil
• 1 3 cup 80ml demiglaze see note
• 8 eschalots peeled
• 20g unsalted butter
• 1 tbsp caster sugar
• steamed peas to serve
• creamy mashed potato to serve

The Instruction of duck legs braised in pinot noir

• place onion carrot celery and garlic in a heavy based saucepan with pinot port orange zest and juice and bay leaves bring to the boil then remove from heat and set aside to cool pour over duck legs in a bowl cover and refrigerate overnight
• preheat the oven to 150u00b0c
• drain the duck legs reserving the marinade and vegetables separately pat duck dry with paper towel heat oil in a large ovenproof frypan over medium heat fry the duck legs for 2 3 minutes each side until golden all over remove duck from pan and set aside then drain all but 1 tablespoon of fat
• place the reserved vegetables in the frypan and cook for 3 4 minutes until golden add reserved marinade demiglaze and 1 cup 250ml water and bring to the boil add the duck legs and cover with a round piece of baking paper to keep in the moisture then cover with a lid or foil place in the oven and cook for 2 hours or until the duck is tender remove the pan from the oven and strain the cooking liquid through a fine sieve into a saucepan place the liquid over medium heat and simmer for 3 4 minutes until mixture has reduced to a thick sauce
• meanwhile cook the eschalots in a small saucepan of lightly salted water over medium low heat for 3 5 minutes until tender drain well and pat dry with paper towel heat butter in a small heavy based frypan over medium low heat add the eschalots and swirl pan to coat in butter sprinkle with the sugar and cook swirling the pan occasionally for 3 5 minutes until golden
• serve the duck with the peas mashed potato and caramelised eschalots

Nutritions of Duck Legs Braised In Pinot Noir

fatContent: 463 182 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: 223 milligrams cholesterol

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