Braised Duck Legs

A wonderful recipe with red wine!

Duck legs rinse and dry accurately with kitchen roll. Season all around with salt and pepper. Heat oil in a roasting pan. Sear the duck legs on both sides. Pour off the roasting fat and keep it. Pour in red wine and chicken stock. Add rosemary sprig, bay leaves and new spice and ground cloves. Steam duck legs over mild heat in covered roaster for about 1 hour.

Blanch (scald) shallots with boiling hot water, drain and rinse with cold water. Drain. Chop root ends into small pieces and squeeze shallots from skin.

Heat duck fat (1) in a frying pan. Roast shallots in it for about 2 minutes. Sprinkle evenly with sugar and continue to fry, stirring throughout, for about 1 minute. Extinguish with balsamic vinegar, bring to a boil briefly.

Add shallots with liquid to duck legs form, finish cooking about 30 min.

Remove duck legs from shallot sauce. If desired, place skin side up in an ovenproof dish and roast under the heated broiler or possibly in the oven at 250 °C for approx. 10 min until crispy.

Thicken the sauce to taste and season to taste with vinegar, sugar, salt and freshly ground pepper. Serve duck legs with shallots. Serve with roast potatoes.

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