← All recipes

Stuffed Leg of Duck with Red Wine Sauce

Stuffed Leg of Duck with Red Wine Sauce is built on Oil Olive C Stock Duck, Pork Ea Truffle, Bacon Tb Cream Heavy Varies With, Liver Chicken The Amount Of Fat In, and Butter Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 2 oz
• 2 oz
• 1 oz
• 1 oz

Method (preview)

1. 1

   Chop up the duck bones and place them in a heavy pan with heated olive oil. Add onion, carrot, and brown.

2. 2

   Add quartered tomato, thyme, bay leaf, peppercorns, and salt.

3. 3

   Deglaze with red wine and veal stock, then cook for approximately 1 hour.

4. 4

   In a bowl, mix the chopped ground meats, shallot, egg yolk, chopped truffle, cream, salt and pepper. Set aside.

5. 5

   Peel the turnips and shape them into small spears.

6. 6

   Place the turnips in a small saucepan, cover with water, add butter and salt, then bring to a boil.

7. 7

   When liquid is almost evaporated, add 1/2 teaspoon sugar.

8. 8

   Continue to cook until a brown glaze forms in the pan.

9. 9

   Lay caul fat on flat surface and cut into 5 x 5 inch squares.

10. 10

    Place a deboned leg on each square, salt and pepper the meat.

11. 11

    Place some of the stuffing in the center of each leg.

12. 12

    Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop.

13. 13

    Place in a buttered pan and cook in 475 F oven for 20 - 25 minutes.

14. 14

    Heat reserved sauce, whipping in small pieces of cold butter.

15. 15

    Adjust the seasoning.

16. 16

    To serve, slice the duck and place pieces in the center of a serving plate, garnish with turnips and add sauce.