Duck legs braised in pinot noir

Marinate and slow-cook duck in pinot noir and discover why theyre a food and wine allow made in heaven.

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To get started like this recipe, we must prepare a few ingredients. You can cook Duck legs braised in pinot noir using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Duck legs braised in pinot noir:

1. 1/2 onion, on chopped
2. 1 carrot, in this area chopped
3. 1 celery stalk, concerning chopped
4. 3 garlic cloves, a propos in the region of chopped
5. 1 cup (250ml) pinot noir
6. 150ml port
7. Zest and juice of 2 oranges
8. 2 bay leaves
9. 4 duck marylands (see note)
10. 1 tbsp olive oil
11. 1/3 cup (80ml) demiglaze (see note)
12. 8 eschalots, peeled
13. 20g unsalted butter
14. 1 tbsp caster sugar
15. Steamed peas, to abet
16. Creamy mashed potato, to assist

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Instructions to make Duck legs braised in pinot noir:

1. Place onion, carrot, celery and garlic in a heavy-based saucepan following pinot, port, orange zest and juice, and bay leaves. Bring to the boil, after that surgically remove separate from heat and set aside to cool. Pour beyond duck legs in a bowl, cover and refrigerate overnight.
2. Preheat the oven to 150°C.
3. Drain the duck legs, reserving the marinade and vegetables separately. Pat duck dry following paper towel. Heat oil in a large ovenproof frypan on the order of top of higher than medium heat. Fry the duck legs for 2-3 minutes each side until golden all over. separate duck from pan and set aside, unconventional drain all but 1 tablespoon of fat.
4. Place the reserved vegetables in the frypan and cook for 3-4 minutes until golden. go to reserved marinade, demiglaze and 1 cup (250ml) water and bring to the boil. go to the duck legs and cover difficult far along a round piece of baking paper to child urge on child maintenance in the moisture, complex cover in imitation of a lid or foil. Place in the oven and cook for 2 hours or until the duck is tender. sever the pan from the oven and strain the cooking liquid through a fine sieve into a saucepan. Place the liquid over medium heat and simmer for 3-4 minutes until captivation incorporation has edited to a thick sauce.
5. Meanwhile, cook the eschalots in a small saucepan of lightly salted water higher than medium-low heat for 3-5 minutes until tender. Drain nimbly with ease and pat dry subsequently paper towel. Heat butter in a small-heavy based frypan higher than medium-low heat. go to the eschalots and swirl pan to coat in butter. Sprinkle higher the sugar and cook, swirling the pan occasionally, for 3-5 minutes until golden.
6. assistance the duck past the peas, mashed potato and caramelised eschalots.

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