Thyme-braised duck legs with green olives
and stir-fried Paris and oyster mushrooms
4 duck legs
1 litre of Chicken stock
12 pitted green olives
12 pitted black olives
500 g Paris mushrooms
200 g Oyster mushrooms
100 ml balsamic vinegar
2 tablespoon of honey
Fresh Thyme Sprig
Salt and pepper
1 litre of Chicken stock
12 pitted green olives
12 pitted black olives
500 g Paris mushrooms
200 g Oyster mushrooms
100 ml balsamic vinegar
2 tablespoon of honey
Fresh Thyme Sprig
Salt and pepper
PREPARATION :
Use an oven safe pan for this recipe.
Season the duck legs with salt and pepper, fry in oil on a high heat, on each side. Drain the duck legs and remove the fat from the pan.
Add the chicken stock and the fresh thyme to the pan, then the duck legs and bring to boil.
Cover and place it in the oven at 175°C for 1h45 mins
Drain and set aside the duck legs. Add balsamic vinegar and honey in the pan, and reduce minimum to 3 quarters to have a syrupy sauce.
Fry the Paris mushrooms and oyster mushrooms in olive oil, season well and then drain off excess oil.
Add olives and mushrooms to the sauce , season to taste and add the duck legs.
Bon appétit !
Cuisses de canard mijotées aux olives et thym, poêlée de champignons de Paris et pleurotes
Cuisses de canard mijotées aux olives et thym, poêlée de champignons de Paris et pleurotes
Cuisses de canard mijotées aux olives et thym, poêlée de champignons de Paris et pleurotes
Cuisses de canard mijotées aux olives et thym, poêlée de champignons de Paris et pleurotes
Cuisses de canard mijotées aux olives et thym, poêlée de champignons de Paris et pleurotes
