Duck legs with sauce:
Remove as much skin as possible from the duck legs to allow enough room for stuffing. Rinse the legs with water, rub dry and slice along the bone on the underside. Remove all bones with a sharp kitchen knife.
Place boned leg, skin side down, on aluminum foil. Remove tubes and skin remnants from foie gras, rub dry and place on top of duck legs. Roll up the meat and wrap the legs individually in strong aluminum foil, twisting the foil edges tightly together.
Bring veal or chicken stock to a boil, place the parcels in and quietly cook the legs for about 40 minutes. Take the duck legs out of the foil and brown them briefly in oil. Take out, extinguish the gravy with red wine, add the dark poultry stock and cook everything together at a good temperature and season. If the sauce is too liquid, mix in cold butter.
Puree:
Rinse the potatoes, make, peel and press through the press. Stir in butter dissolved in the whipping cream, season the puree with salt, pepper and nutmeg and keep warm.
Garnish:
Briefly toast the flaked almonds until they take on a little color. Make two small incisions in each of the pointed ends of the quail eggs and insert the lightly toasted almond flakes as beaks and press the cloves into them as eyes. Score each of the leek leaves on one side to form a fan. Attach to e
Related Recipes:
Barbarie Duck Breast in the Walnut-Honey Crust – *(*) Barbarie duck breast in walnut-honey crust on Brussels sprouts puree and glazed chestnuts. Score the fat...
Orange DuckDuck rinse inside and outside, rub well dry. Trim the sebaceous gland and the fat in the belly opening. 2...
Duck with Red CabbageFor the duck with red cabbage, wash duck, dry, rub inside and out with salt, marjoram and pepper. Remove...
Duck with Brussels SproutsPreheat the oven to 250° Celsius(gas: 5-6).Clean, rinse and pre-cook the Brussels sprouts in enough boiling...
Duck with Red Cabbage and Potato DumplingsFor the duck with red cabbage and potato dumplings, first wash the duck, dry inside and out with kitchen...
Duck with Red Cabbage, Mashed Potatoes and ChestnutsChristmas is the culinary highlight of the year – so only the best is just good enough when it means...
Crispy Roasted Land Duck with Orange and Thyme Sauce, Pointed Cabbage TartletClean the duck, season inside and out with salt and season with pepper. Stuff with diced oranges, apples...
Crayfish in Coconut Sauce1. fresh crayfish properly soak. Remove the skin from the onion and garlic and chop, sauté in hot oil. 2. 2...
Salmon Trout, FriedA great pasta dish for any occasion: Peel and very finely chop the shallots and sauté in the butter until...
Rabbit Oriental Style on a Bed of Bulgur and Vegetables(about 60 min.): Put rabbit legs in a container, grind a quarter tsp cumin, 3 cardamom pods, 1/2 tsp coriander...