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
Fry duck legs in olive oil in a duck pot or heavy pot, salt and pepper.
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.
When ready, place the duck on a baking tray and put it into the oven for 5-7 minutes, bake until golden brown.
Boil the pumpkin until tender, then puree in a blender. Add salt and pepper.
For the wine sauce, take the red dry wine, cinnamon, starflower and sugar – bring to the boil and evaporate.
Place the pumpkin purée on a plate and top with the duck leg. Drizzle over the wine sauce.