Braised Duck legs
Instructions
Make boning the thighs from the butcher.
Roll them up and legatele with the white kitchen Twine.
Let them marinate for half a day and a half in a glass of wine with the Bay leaves, garlic, leek and salt.
Turn it every so often.
Drain, put in a baking dish with carrots and onions cut into thin slices and cook for 20 minutes in the oven at 200 degrees.
Prepare the sauce.
Strain the marinade, adjust salt and pepper, put on the fire and let the liquid reduce to low heat.
When the thighs are cooked remove them from the Pan and keep them warm.
Delete part of cooking fat, Deglaze the rest pouring into the Pan half a glass of wine, stir and bake in pan of sauce.
Put on the fire and let it reduce until the mixture takes on a velvety texture.
Untie your thighs and cut into slices.
Arrange on a warm serving dish and cover with sauce.
Accompanying wines: Barbera d'Alba Superiore DOC, Tazzelenghe (en) Of VdT Ipplis Del Friuli, Carmignano DOCG.
