DRUMSTICK WITH WINE AND PEAR

PREPARATION 780MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

2 VG Duck Drumsticks

• 02 firm pears

• 400ml red wine

• 150ml demi glace

• Orange and Sicilian lemon zest

• Pork fat

• 02 cloves garlic, chopped

• 1/3 bundle thyme

• Rosemary sprigs

• Coarse salt and pepper to taste

• Beet leaves 

PREPARATION METHOD

Season with coarse salt, thyme, rosemary, pepper and garlic. Leave to marinate in a covered dish for 12 hours.

Completely remove the coarse salt from the marinated duck thighs. Then immerse in the hot fat and cook without boiling for 2 hours. To know if it's ready, no blood should come out. To finish the confit and give it a crunch, lightly brown the duck thighs in a frying pan with a little pork fat. In a deep pan, add the red wine and the peeled pears. Cook for 15 minutes, remove from the wine and set aside.

To make the sauce, the wine used to cook the pears must be reduced to 50% over high heat. Add the demi glace and set aside.

ASSEMBLY:

Assemble the dish by lining with a drizzle of sauce, place a thigh and arrange the pear next to it, garnishing with beet leaves. Serve.


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