DUCK DRUMSTICK IN WINE SAUCE

PREPARATION 120MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

3 packs of VG Duck Drumsticks

• 300g pitted plums

• 300ml red wine

• 2 bay leaves

• 10ml oil

• 50g butter

• 2 tablespoons heavy cream

•1 cup of water (200 to 250 ml)

• 1 vegetable stock

• 15g flour

• 1 teaspoon pepper and salt

PREPARATION METHOD

Marinate the plums in the red wine 1 hour beforehand. Heat the oil and 20g of butter in a frying pan. Place the thighs skin-side down. Fry well, then remove. Remove the maximum amount of fat and pour in the plums, red wine, glass of water and stock. Add the bay leaves, pepper and salt. 

Cover and cook for 1 hour over low heat. Using a fork, beat the remaining butter with the flour. Place the duck legs and plums on a plate. Add the butter and cream to the casserole. Whisk the sauce and serve.


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