Duck legs en cocotte with carrots, potatoes and onions

Duck legs en cocotte with carrots potatoes and onionsDuck legs en cocotte with carrots potatoes and onions




Duck legs en cocotte with carrots potatoes and onions


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The following very tasty recipe is perfect for those dark and rainy winter nights in the South of France. This is slow- cooking as the French have done for centuries. The aromatic scents emerging from the oven are enough to lift your spirits in those nights when you already start dreaming of next summer.

If you cannot find duck legs in your area, you could make this recipe with free- range chicken legs.

2 servings

2 duck legs, cuisses de canette
2 tbsp. olive oil
2 carrots
4- 5 new potatoes
1 onion, coarsely chopped
1 clove garlic, minced
200 ml red wine
100 ml tomato sauce
200 ml chicken stock
1 bouquet garni
Freshly ground black pepper

In a heavy casserole, cocotte, warm the olive oil over medium heat and fry duck legs on both sides until golden.

Preheat the oven to 180° C.

Add the onion and garlic to the casserole and continue cooking for about 5 minutes. Wash and slice the carrots, then add to the casserole. Add the washed new potatoes. Pour in the red wine, tomato sauce, and chicken stock, and bring to a boil. Add the bouquet garni and some black pepper.

Transfer the casserole to the oven and bake for 1,5- 2 hours. Check occasionally. Add some water if needed, and cover if the surface starts browning too much.

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