Duck thighs to wine with potatoes
Instructions
Preheat oven to 180°. Peel the onions and cut them into wedges.
Heat 2 tablespoons olive oil in a pan and Brown the Duck thighs for 15 minutes on a moderate flame. Add the bacon, the onion wedges and tastes and simmer another 10 minutes. Add the red wine and a glass of warm water.
Cover with aluminum paper, bake and simmer about 2 hours.
Meanwhile, Peel the potatoes, cut them into small pieces and let them FRY 15 minutes in a frying pan with non-stick coating.
Tenerminata cooking duck drumsticks in pan, add the potatoes and the orange zest. Season with salt and pepper and continue cooking 5 minutes. Serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 4 duck legs
- 30 g Diced bacon
- salt
- pepe
- a white onion
- a red onion
- 2 sprigs Rosemary
- a few leaves of Sage
- 3 tablespoons extra virgin olive oil
- a small sprig of Laurel
- 200 ml red wine
- 700 g of yellow potatoes
- 1 teaspoon grated orange zest