Braised Duck Legs with Porcini Mushrooms

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

porcini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake offers a similar umami flavor, while button mushrooms are more affordable.

In a pot, add onions, dried porcini mushrooms, bacon, garlic, and a bay leaf.

Scrape the bottom of the pot to get the fond for flavor.

Add about 1/4 cup of cognac and scrape up the fond.

Pour in 1 cup of dry red wine and bring to a boil.

Soak dried porcini mushrooms in hot water, then strain the broth to remove dirt.

Add the strained mushroom broth to the pot with the red wine and onions.

Add about 1 cup of chicken stock to the mixture.

Preheat the oven to 350°F, then reduce to 300°F once the dish is in the oven.

Add 8 prunes to the pot for flavor.

Place the duck legs into the pot and cover it.

Cook in the oven for about 2 to 2.5 hours, checking after the first half hour.

Prepare palenta and sauté carrots with fresh thyme and garlic.

Serve by placing the sauce with mushrooms, onions, and prunes at the bottom, then add the duck leg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens