Braised duck leg with gnocchi and buttermais wheel
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 2 hours
In the freezer, a single duck leg was waiting to be eaten on it, this was the autumn Sunday dinner:
ingredients
- 1 duck leg
- Salt pepper
- 1 onion
- rosemary
- 1 small clove
- 1 bay leaf
- red wine
- hot meat or vegetable broth
- some cornstarch or ready-made gravy for poultry
- gnocchi
- corncob
preparation
- The duck leg is carved on the skin side rhombic, seasoned with salt and pepper, and placed with the skin side dry in a cold pan. Then fry the fat over medium heat and the skin will be crispy. Turn, sauté for 3-4 minutes and then place in a roasting pan or ovenproof pan.
- From the pan, excess fat is poured off and from the gravy you pull the sauce: To do this, simmer 1 onion in the pan, add a little rosemary, 1 small clove, ground pepper and 1 bay leaf and put out with red wine and hot meat or vegetable broth from.
- Boil the sauce and put it over the duck leg in the roasting pan, put on the lid and stew at 90 degrees so for 90 minutes, then possibly tie the sauce. To do this, mix some cornstarch in a cold liquid or stir in a ready-made gravy for poultry and bring to the boil again.
- If you like the skin crispy, at the end of the cooking time please remove the lid and grill for another 3 minutes from the top. Practically, I also think it, put the club extra on a plate, so the sauce does not cook too much.
- Cook the gnocchi in hot vegetable broth for 2 minutes, strain.
- I had previously cooked fresh corncobs in vegetable broth with a little salt, but also a little sugar, for 20 minutes and then cut into small pieces and swirled in butter in the pan.
Good Appetite.
