Photo: Lars Blankers
Duck with Red Wine Sauce
13 ingredients
Serves 6.
openrecipes
Duck legs that are slowly cooked in their own fat until tender are one of southwestern France’s great contributions to the culinary world. Paired with potatoes, this is bistro fare at its easiest.
Estimated Nutrition (whole recipe, rough)
713
Calories
25g
Protein
42g
Fat
53g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Coarse salt, to taste
- 1 1/2 to 2 lb. thin-skinned potatoes
- 1/4 cup duck fat or vegetable oil
- Freshly cracked pepper, to taste
- 2 to 3 Tbs. minced fresh flat-leaf parsley
- 10 fresh herb sprigs, such as rosemary, thyme or oregano
- 2 to 2 1/2 cups full-bodied red wine, such as Cabernet Sauvignon
- 1/4 cup veal or poultry demi-glace
- 1 to 2 Tbs. balsamic vinegar
- 2 shallots, minced
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 6 duck legs confit, trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes