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Mediterranean duck legs with truffelpolenta and parmesan
Stewed duck legs with polenta, truffle and parmesan cheese.
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Ingredients
- 6 duck leg of the butcher at room temperature
- 20 g Italian spice mix
- 2 Red onion
- 400 g mushrooms for pasta
- 2 toe garlic
- 1 el tomato paste
- 2 el balsamic vinegar
- 400 ml tawny port
- 380 ml mushroom fond in pot
- 400 g peeled canned tomatoes
- 100 g Parmigiano Reggiano broken
- 1.250 ml chicken broth from tablet
- 250 g polenta corngris
- 80 g truffle mushroom tapenade
Kitchen Stuff
Directions
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Sprinkle the duck legs with salt and pepper. Heat the casserole without oil or butter and bake the bolts in parts around brown. Start on the sheet.
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In the meantime, finely chop the herbs and cut the onion into half rings.
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Remove the bolts from the pan and leave the shortening. Fry the onion and herbs for 5 minutes on low heat in the remaining shortening.
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Meanwhile, halve the larger mushrooms and finely chop the garlic. Add to the onion together and cook for 5 minutes.
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Add the tomato puree, vinegar, port, fond and peeled tomatoes and bring to high heat on high heat.
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Put the duck legs in the pan, turn the heat down and simmer for about 2 hours. Preferably put the pan on a simmer plate. Stir frequently.
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Grate the cheese once the duck legs are cooked. Bring the chicken broth to the boil and add the polenta while stirring. Let it boil gently for 5 minutes.
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Remove the polenta from the heat and stir in the tapenade and half of the cheese.
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Divide the polenta over (deep) plates and add some sauce. Place a duck leg and serve with the rest of the parmesan.
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Nutrition
775Calories
Sodium0% DV1.460mg
Fat71% DV46g
Protein54% DV27g
Carbs16% DV48g
Fiber24% DV6g
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