Duck and sauce
Duck and sauce
Ingredients
- 4 Duck legs
- 4 tbsp Neutrl oil
- Salt
- Pepper
- Fresh thyme
- 6 cloves Garlic
Duck sauce
- 1 Duck breast chopped in 10 pieces
- 1 cube Chicken broth
- 1,2 L Water
- 2 Onions
- 2 Carrots
- 2 tsp Thyme
- 1 tbps Apple vinegar
- 15 Peppercorns
- 2 Bay leaves
- 1 Parsnip
- 1 handful Celeriac
- 1 dl Cream
- 3 tsp currant jelly
- Salt
- Pepper
Instructions
- Dry the duck legs with kitchen roll paper
- Spice with salt, pepper and thyme
- Oil the oven dish with oil and add the garlic to the dish (keep the skin on the garlic cloves!). You can also add potatoes etc if you like
- Add the duck
- Put the oven dish in the oven 175 degrees Celcius for 75 minutes
- Every 10 minutes drizzle its own fat over the duck legs
Sauce
- Brown the duck breast in a big and deep frying pan on high temperature
- Fry the onions, carrots, parsnip and celeriac in a pan and add to the duck breast
- Add water, chicken broth cube, bay leaves, peppercorns, apple vinegar and thyme to the pan and bring to a boil
- When it has been boiling for a few minutes, put the temperature down and let it simmer for 3 hours with lid on pan
- Remove lid, fish all ingredients out of the pan with a skimmer
- Reduce the stock at good heat until you have about 2-3 dl left, it can take 30 minutes
- Strain the stock in a bowl and put in fridge until you need it
- Put 2 big tablespoons of butter in a frying pan with thick bottom
- Let the butter melt and bubble on medium heat
- Add 2 tablespoons of flour and mix well until well combined
- Keep stirring while it bakes until it's light brown in colour, it should not be too dark!
- Add the duck stock while stirring
- Add the cream, while stirring
- Bring to taste with salt, pepper (and currant jelly if you like)