Ingredients
- 2 shallots
- 1.2 kg duck legs
- 2 bay leaves
- 6 allspice berries
- 1 stick cinnamon
- 500 ml water
- 70 g dried apricots
- 30 g butter
- 20 g flour
- 70 ml red port wine
- 50 g dried cranberries
- salt, pepper
Preparation
1. Peel and halve the shallots. Add the duck legs, bay leaf, allspice, cinnamon and water together in a pot. Cover with Secuquick softline and close with the lid.
2. Heat the pot on highest level up to the soft window, switch to a low level and cook the duck legs for approx. 25 minutes in the soft area. At the end of cooking time, depressurize the pot and remove Secuquick.
3. Dice the apricots. Remove the duck legs from the pot, let cool a little. Pass the broth through a sieve and remove any grease if required.
4. Melt the butter in a pot. As soon as bubbles form, add flour. Brown on the low to medium level while stirring until the butter and flour mixture is pale brown.
5. Remove the pot from the hob. Gradually stir in approx. 400 ml broth and port wine. Add dried fruit, place on the hob again, and let simmer for approx. 5 minutes. Season with salt and pepper.
6. Remove the skin from the duck legs, then strip the meat off the bones, and cut into pieces.
7. Heat the meat in the sauce and season to taste again before serving.
Tip
- Browning gives the sauce a nice appearance and a slight roasted flavor. Only roast the sauce until it is pale brown. Otherwise, it will have a bitter taste. Carefully deglaze the flour and butter mixture as it will get very hot.
- A broth with high fat content is usually created when poultry is cooked. The fat can be easily removed with a fat separator. If you do not have a fat separator, you can also use a ladle to remove the fat.
This recipe has been tested and approved by AMC.
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