Cabernet Braised Duck Legs with Chanterelle Conserva at Barking Frog I Washington Grown

duck stock

🥗Healthier: chicken stock

💰Cheaper: vegetable stock

Chicken stock is often more accessible and less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can provide sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper option.

Start with duck legs for braising.

Remove duck legs after browning.

Cook onions, carrots, celery, and garlic cloves in the duck fat.

Add aromatics: cinnamon, star anise, juniper berries, cloves, blackberries, and coriander seeds.

Pour in duck stock and vegetable stock.

Add duck legs back into the pot.

Place the pot in the oven for 1.5 hours.

While the duck cooks, prepare mushroom conserva by cooking chanterelle mushrooms with olive oil and garlic.

Add cherry vinegar and extra olive oil to the mushrooms.

Grill fennel and char the stems; sauté the charred leaves.

Make the sauce with Washington grown black currants.

Strain the juice from the cooked duck into the berry sauce.

Finish the sauce with a touch of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens