Duck Legs With Pumpkin Puree

What better way to enjoy a family meal than with stewed duck legs? Only duck legs with pumpkin puree. A hearty, healthy Italian recipe that will not leave anyone indifferent.


duck leg – 4 units.

olive oil – 60 ml

pumpkin – 600 g

red dry wine – 300 ml

cinnamon, candied orange, sugar – 50g

chicken stock – 100 ml

bay leaf – 1 pc.

salt, pepper – 10 g

Step by step recipe

Step 1.

Fry duck legs in olive oil in a duck pot or heavy pot, salt and pepper.

Step 2

Broil for 3 minutes, then stir in 100 ml of chicken stock. Turn the heat down to a slightly lower medium heat, add the bay leaf, salt, pepper, cover and stew for 1-1.5 hours until tender.

Step 3.

When ready, place the duck on a baking tray and put it into the oven for 5-7 minutes, bake until golden brown.

Step 4

Boil the pumpkin until tender, then puree in a blender. Add salt and pepper.

Step 5.

For the wine sauce, take the red dry wine, cinnamon, starflower and sugar – bring to the boil and evaporate.

Step 6

Place the pumpkin purée on a plate and top with the duck leg. Drizzle over the wine sauce.

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