Duck stew
For 4 people:
8 to 10 duck legs
1 small can of flap mushrooms or 200g of button mushrooms
A bit of duck blood
Flour, salt and pepper
Marinade : 2 carrots et 1 chopped onion, 1 clove, 1 clove of garlic, 1 scallion, 1 bouquet garni (mixed herbs),
1 bottle of red Bergerac wine
- Salt and pepper the duck legs and put them in a bowl.
- Cover them with the marinade and let them marinate for 24 hours in the refrigerator.
- Drain and dry the duck legs (setting aside the marinade) and sauté them on low heat to melt the fat.
- Pour off the excess fat.
- Powder the surface with flour to make a light-coloured thickening paste.
- Strain the marinade and pour the liquid over the duck legs.
- Cook gently for 1 ½ to 2 hours.
- Sauté the mushrooms quickly and add them to the preparation 15 minutes before the end of the cooking time.
- Before serving, take the pot off the heat and mix the duck blood with a bit of vinegar into the sauce.
- Serve with steamed potatoes.
Don’t forget the bottle of red Bergerac wine
(to be consumed with moderation)