Braised Shallots with Duck
Description
The dish is prepared without unnecessary complications. To find out, the finished dish can be served at the table.
Instructions
- 1
Step 1
Start by searing the duck legs. Clean them and season with salt and pepper. Place them in a pan and sear until the skin turns golden brown. Transfer the duck to a dish and drain off the fat. You'll get quite a lot of fat, which can later be used for frying other ingredients. Searing time is about 10–12 minutes.
- 2
Step 2
Sauté the pre-soaked white mushrooms, button mushrooms, and whole shallot in a pan. This will take about 8 minutes. Then pour in the wine and simmer it with the onions and mushrooms for a minute, stirring constantly. Return the duck to the pan, pour in the water left over from soaking the mushrooms and the broth. The meat, mushrooms, and onions should be completely covered. Add thyme sprigs.
- 3
Step 3
Preheat the oven to 170 degrees. Place the duck in the oven and braise for 1.5 hours. After that, check the meat with a knife: it should be extremely tender. If the liquid reduces too quickly, add more broth. When the meat is ready, return the pan to the stove, remove the thyme, and skim off excess fat from the surface of the dish. If the sauce is too watery, simmer the shallots with the duck over high heat until it thickens sufficiently. The dish is ready!