Duck Legs with Fine Herbs Recipe
Ingredients
| Butter | 1 Teaspoon | |
| 4 duck legs | ||
| Thyme & rosemary | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Melted butter | 1 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large pan, melt the butter and saute the duck legs for 2 to 3 minutes on each side.
Season.
Add the shallots and fine herbs.
Brown for 1 to 2 minutes.
Add the white wine, chicken broth and water.
Cover and simmer for 1 hour over low heat.
Thicken the sauce with a mixture of butter and flour.
Garnish with parsley and serve.
Season.
Add the shallots and fine herbs.
Brown for 1 to 2 minutes.
Add the white wine, chicken broth and water.
Cover and simmer for 1 hour over low heat.
Thicken the sauce with a mixture of butter and flour.
Garnish with parsley and serve.
Chef
