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Duck leg

0h30
1h30
Difficile
4 personnes

Ingredients:

  • 4 duck legs – CHEVALIER MAURICE
  • 2 onions
  • 2 cloves garlic
  • 1 tsp. cumin
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 60g sultanas
  • 2 tbsp. honey
  • 2 tbsp. balsamic vinegar
  • 15 cl crème fraiche
  • 1 glass of water
  • Pepper
  • Salt
  • 1 chicken stock cube
Preparation:

Cut the onions into thin slices and the garlic into small pieces.

Melt the chicken stock in 50cl of boiling water.

Season the duck legs on both sides with salt and pepper. In a frying pan, brown the duck legs in their own fat, starting with the skin side. Set aside.

If necessary, discard some of the fat from the legs (to taste).

Place the onions, honey and vinegar in the frying pan and brown (just a little).

Add the stock, garlic, raisins and spices. Mix well.

Add the legs and cook over a low heat, covered, for 1 hour.

Uncover the pan and reduce the juices over medium to high heat for 15 minutes. Set the duck legs aside and add the crème fraîche to the sauce base. Bring to the boil.

Adjust the seasoning if necessary and serve the duck legs topped with the sauce.

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