Duck stew with plums and red wine
What does it include?
Ingredients
- 2 duck legs
- 150 g dried plums
- 1 onion
- 2 cloves of garlic
- 200 ml red wine
- 1 sprig of rosemary
- Olive oil, salt and pepper
How to prepare it step by step?
Preparation
- Clean the duck legs, removing excess fat and excess skin.
- Season the duck legs with salt and pepper on both sides.
- Heat a saucepan with a little olive oil over medium-high heat and brown the duck legs on all sides until golden brown.
- Remove the duck legs and set aside on a plate.
- In the same saucepan, add the finely chopped onion and garlic cloves and sauté until golden and fragrant.
- Add the dried plums and mix well with the onion and garlic.
- Pour in the red wine slowly and stir to deglaze the bottom of the pan, picking up all the stuck-on flavors.
- Return the duck legs to the pot and add the rosemary sprig.
- Cover the casserole and cook over low heat for approximately 1 hour, checking that the meat is tender and juicy.
- Remove the rosemary sprig and adjust the salt and pepper to taste.
- Serve the duck legs hot with mashed potatoes or roasted vegetables.
Full description
Indulge in this succulent duck stew, where tender duck legs are gently braised with sweet dried plums and robust red wine. The dish exudes a harmonious blend of savory and sweet notes, with the aromatic rosemary infusing each bite with earthy undertones. The slow cooking process ensures the duck is fall-off-the-bone tender, while the plums add a delightful burst of flavor. Serve this aromatic delight with creamy mashed potatoes or vibrant roasted vegetables for a complete, comforting meal.
