Filter
Reset
Sort ByRelevance
Joyjeeves
Mediterranean duck legs with truffelpolenta and parmesan
Stewed duck legs with polenta, truffle and parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
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
-
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.
-
In the meantime, finely chop the herbs and cut the onion into half rings.
-
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.
-
Meanwhile, halve the larger mushrooms and finely chop the garlic. Add to the onion together and cook for 5 minutes.
-
Add the tomato puree, vinegar, port, fond and peeled tomatoes and bring to high heat on high heat.
-
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.
-
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.
-
Remove the polenta from the heat and stir in the tapenade and half of the cheese.
-
Divide the polenta over (deep) plates and add some sauce. Place a duck leg and serve with the rest of the parmesan.
Blogs that might be interesting
-
50 minMain dishonion, fresh ginger, sticking potato, eggplant, chicken fillet, peanut oil, spice paste mild curry, tap water, tomato cubes, coconut milk, chicken broth tablet, frozen garden peas, flat bread garlic and coriander,indian curry coconut soup -
55 minMain dishonion, butter, risotto rice, sweet pointed peppers, lemon, vegetable stock, thyme leaves, salmon fillet with skin, Apple, cr? me fraiche, salt and white pepper,lemon-pepper risotto with salmon from the oven -
20 minMain dishfusilli, farfalle, pancetta, cucumber, iceberg lettuce, Mozzarella, fresh basil, basil, mayonnaise, mustard, honey, chicken bouillon, balsamic vinegar, olive oil,pasta pancetta with cucumber and mozzarella -
55 minMain dishbig potatoes, chicken spareribs, red peppers, tomatoes, onions, olive oil, garlic,chicken ribs with vegetables
Nutrition
775Calories
Sodium0% DV1.460mg
Fat71% DV46g
Protein54% DV27g
Carbs16% DV48g
Fiber24% DV6g
Loved it