|
| Home
-> [Duck, Entrees, Meats, Poultry] -> [Roast Duck a la Figeacoise Recipe] |
| |
| |
Roast Duck a la Figeacoise
|
| Artist: |
_ |
| Categories: |
Duck, Entrees, Meats, Poultry |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| x | duck or turkey legs (drumsticks) | | 4
| med | onions, peeled and chopped | | 1/4
| lbs | butter | | 4
| x | egg yolks | | 4
| tbsp | fresh cream | | 4
| tbsp | white wine vinegar | | x | salt and pepper to taste | | 4
| tbsp | water |
|
Procedures:
| 1 | Preheat the oven to 375 F. | | 2 | Season duck legs with salt and pepper. Arrange in a baking dish, the side with the skin facing up. | | 3 | Bake in the oven for about 40 - 60 minutes, until the meat is cooked and the skin has a nice roasted color. | | 4 | While waiting for the duck to cook, melt butter in a small sauce pan over medium heat. Saute the chopped onions for 2-3 minutes. | | 5 | Add half of the water and half of the vinegar to the sauteed onions. Let it cook over low heat for about 5 minutes. | | 6 | In a bowl, mix together the egg yolks, the cream and the rest of the vinegar. | | 7 | Remove pan from heat, then stir in the egg yolk - cream mixture. Mix well then reheat over low heat for about 2-3 minutes, stirring constantly. | | 8 | Arrange roast duck leg on serving plates, then top with the sauce. |
|
|
|
| |
| |
| |
|
|
|
|
|
|