2013-12-20

Duck legs with kiwi and grapes

Duck legs with kiwi and grapes
Author:
Category
Second courses
Ingredients
  • 2 duck legs
  • 1 white onion
  • 1 small bunch thyme
  • 4 tbsp. l vegetable oil
  • 100 ml dry white wine
  • 2-3 sprigs of oregano or tarragon
  • 2 tbsp. l. cane sugar
  • 100 g seedless white grapes
  • 2-3 kiwi
  • 1 st. l. butter
  • salt pepper
The combination of duck legs and grapes, although it looks like a still life from the paintings of the Flemings, is actually quite logical and understandable. After all, the main thing in the preparation of duck legs is to bring them to a state of languid tenderness without haste. Grapes do an excellent job with this task, for nothing, or something, nature endowed it with astringency and sourness. And the citrus note in the taste of kiwi successfully works for the same result.

Recipe for duck legs with kiwi and grapes


1

Put the duck legs into a deep frying pan. Fry them on all sides over high heat in vegetable oil until golden brown.

2

In the same pan, add finely chopped white onion, thyme leaves. Fry until the onion becomes soft.

3

Then pour in the white wine and reduce it by half. Add water to the pan until it almost completely covers the legs. Add a few oregano leaves there, and leave the rest for serving. Cover the pan with a lid, reduce the heat to a minimum and simmer the legs for 50-60 minutes.

4

Remove the lid after an hour. If the meat is easily pierced with a skewer, increase the heat and reduce the liquid to 1/3 of the volume. Then add sugar, salt, pepper, grapes cut into small slices of kiwi and butter. Simmer everything together for another 4-5 minutes, stirring occasionally.

5

Sprinkle the duck legs with the remaining oregano leaves and serve.

  • Main courses

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