Poached Duck Legs in a White Wine Sauce
| 2 Duck Legs |
| Salt and Pepper |
| ½ Onion (chopped) |
| 1 sprig Rosemary |
| Handful Parsley stalks |
| 2 sprigs Thyme |
| 1 small Carrot |
| 1 small Leek |
| ½ of a Courgette |
| 3 tbsp Double or Whipping Cream |
| 2 large glasses White Wine |
Preheat the oven to 180ºC/375ºF/Gas 4. Generously season the skin side of the Duck Legs with salt and pepper and place first skin side down in a very hot dry frying pan and colour on both sides. Meanwhile, in a large ovenproof pan, place the onion, rosemary, thyme and parsley stalks along with a couple of small cubes of carrot, leek and courgette. When the Duck is golden brown on both sides add it to the pan and top up with the white wine and sufficient cold water to nearly immerse the Duck.
Bring slowly to the boil on the hob then cover tightly with tin foil, crimping the ends around the pan and piercing a few times with a knife, and transfer to the oven for 45 minutes to 1 hour. Remove from the oven and lift the Duck legs into a small dish, cover with foil and set aside in a warm place. Return the pan to the heat and boil to reduce the stock by half. Strain the liquid to remove the vegetables and herbs and return to the heat. Finely dice the remaining carrot, leek and courgette and add to the pan, in this order, boiling for a couple of minutes in between.
Add the cream and boil constantly until the sauce has reduced, check the seasoning and add a knob of cold butter just before serving.
Serve with the white wine sauce and new potatoes.
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
