Slow Cooked Duck Legs with Mushrooms & Red Wine

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are leaner and more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable but still flavorful.

Season duck legs with a lavish amount of black pepper and salt on both sides.

Heat extra virgin olive oil in a large pan until shimmering.

Sear duck legs skin-side down until golden brown, about 5-7 minutes.

Remove duck legs and set aside; drain excess fat from the pan.

Add chopped onion to the pan and sauté until golden.

Add butter to the pan and melt it down with the onions.

Slice 3 large field mushrooms and add them to the pan along with thyme and sage; stir until mushrooms soften and become golden brown, about 5-6 minutes.

Turn duck legs over to brown the other side.

Pour in 500 ml of tomato paste and 500 ml of red wine into the pan, scraping up any browned bits.

Add chicken stock and stir to combine.

Pour the mixture over the duck legs in a baking dish.

Cover and place in an oven pre-set to 140 degrees Celsius.

Cook in the oven for about 1.5 hours until the duck is tender and falls apart easily.

Garnish with chopped chives and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens