Slow Cooked Duck Legs with Mushrooms & Red Wine | GCBC13 Ep11

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 a good splash of extra virgin olive oil in a large pan for searing the duck.

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

Remove duck legs and set aside; keep the rendered fat in the pan.

Slice 3 large field mushrooms and halve button mushrooms.

Add chopped onions to the hot pan; stir and sauté until golden.

Add a tiny bit of butter to the onions, then add the mushrooms and stir.

Add parsley, thyme, and sage to the mushroom mixture and stir until combined.

Pour in 500 ml of tomato paste and 500 ml of red wine into the pan, stirring to lift browned bits from the bottom.

Add chicken stock to the mixture and stir well.

Return the duck legs to the pan, ensuring they are covered with the sauce.

Preheat the oven to 140 degrees Celsius.

Transfer the pan to the oven and cook for about 1.5 hours until the duck is tender and falls off the bone.

Garnish with chives and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens