Embark on a culinary journey with my elaborate recipe for Duck Confit with Red Wine Reduction. This dish is a testament to the art of slow cooking, achieving deep flavors that are sure to impress at any dinner party. 🍷🦆 #DuckConfit #GourmetCooking #ChefLife
Thoroughly salt the duck legs and let them sit overnight in the refrigerator to enhance their flavor and texture.
Preheat your oven to 275°F (135°C). Rinse the salt off the duck legs, pat them dry, and place them in a deep baking dish.
Add chopped garlic, thyme, and bay leaves to the dish, and cover the duck completely with melted duck fat.
Cook in the oven for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
For the red wine reduction, combine red wine, chicken stock, honey, and rosemary in a saucepan. Simmer until the mixture reduces by half and thickens.
Season the reduction with salt and pepper to taste, and strain it for a smooth finish.
Serve the duck confit with a drizzle of the red wine reduction, accompanied by roasted vegetables or a fresh salad.
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