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Duck and sauce

Print Recipe
Prep Time 4 hours
Cook Time 3 hours 30 minutes

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)