see recipe 
Duck Legs with Shallots and Potatoes
Main dishes
100 minutes
for 4 portions
Easy
Ingredients:
- 4 duck legs "Penelope"
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 30 g butter
- 8 shallots
- 12 large garlic cloves
- 12 baby potatoes
- 1 tbsp finely chopped rosemary
- 30 g butter
- 200 ml white wine
- 1 tbsp Dijon mustard
Prepraration:
- Season the duck legs with salt and pepper. In a wide pot with a lid, heat up 3 tbsp of the olive oil and butter, place the legs skin side down and cook for 3 minutes over high heat. Reduce the heat to very low, cover and cook for 30 minutes.
- Place the peeled shallots, garlic and the whole potatoes in a bowl, pour over the remaining olive oil, season with salt, pepper and finely chopped rosemary and arrange around the legs. Cover again with a lid and cook for another 30 minutes.
- Stir the vegetables carefully, turn the legs and roast in a preheated oven at 220°C for another 20-25 minutes without the lid. Then transfer the vegetables and legs to a serving platter.
- Pour off the fat from the pot, put back on the heat and pour in the wine. Bring to a boil and stir to deglaze the bottom. Add the mustard and cook for 2 minutes to reduce the liquid. Finally, add the butter and let it melt. Strain the sauce and pour into a bowl or sauce-boat. Pour the sauce over the vegetables before serving.
