DUCK CONFIT WITH GRAPE SAUCE

PREPARATION 40MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

4 confit Duck Drumsticks VG

• 150g grapes

• 200g grape jam

• 2 tablespoons raspberry vinegar raspberry vinegar

• 4 fresh sage leaves

• 1 small red onion, finely chopped

• Salt and white pepper to taste

PREPARATION METHOD

Remove as much of the outer fat from the confit thighs as possible, but keep the skin and fat from the thigh itself. Place them on a baking tray (if possible on a rack inside the tray) and bake at medium temperature until the excess fat runs off and the skin is crispy. For the sauce, take a shallow tablespoon of the fat that has dripped from the thighs in the oven, put it in a frying pan and fry the onion. Once the onion is golden, add the jam, vinegar and then the wine. Add the sage leaves and simmer until thick. Add the grapes and adjust the salt and pepper according to your taste. Place a thigh on each plate and drizzle with the grape sauce. Serve with wild rice or potatoes.

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