Thyme-Braised Duck Legs with Chanterelles and Potatoes

Name: Thyme-Braised Duck Legs with Chanterelles and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams chanterelles, stems trimmed, mushrooms halved if large; 355 milliliters chicken stock or canned low-sodium broth; 14 grams 1/2 cup dried porcini mushrooms (about; 2 kilograms large duck legs (about each), skin and excess fat trimmed; 237 milliliters full-bodied red wine, such as Pinot Noir; 1 large garlic clove, finely chopped; 1 Tbsp pure olive oil; 57 grams pancetta, finely diced; 227 grams 24 pearl onions (about; 340 grams 12 small red potatoes (about , scrubbed; 4 servings Salt and freshly ground pepper; 3 larges shallots, finely chopped; 8 larges thyme sprigs; 473 milliliters boiling water

Thyme-Braised Duck Legs with Chanterelles and Potatoes might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 983 calories, 92g of protein, and 46g of fat each. It is a good option if you're following a gluten free and dairy free diet. A mixture of thyme sprigs, chicken stock, porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

In a small bowl, soak the dried porcini in 1 cup of the boiling water until the porcini are softened, about 20 minutes. Using your fingers, rub any grit off the mushrooms in the soaking liquid.

Ingredients you will need

Mushrooms

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Drain the mushrooms, reserving the soaking liquid; squeeze any excess liquid from the mushrooms and coarsely chop them. Slowly pour the mushroom soaking liquid into a cup, stopping before you reach the grit at the bottom.

Ingredients you will need

Mushrooms

In a medium bowl, soak the pearl onions in the remaining 1 cup of boiling water for 1 minute.

Ingredients you will need

Pearl Onion

Water

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Bowl

Drain the pearl onions, then trim and peel them.

Ingredients you will need

Pearl Onion

In a large, enameled cast-iron skillet or medium casserole, heat the olive oil until shimmering. Season the duck legs with salt and pepper.

Ingredients you will need

Salt And Pepper

Duck Leg

Olive Oil

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Frying Pan

Add the duck legs to the skillet and cook over moderate heat until deeply browned, about 5 minutes per side.

Ingredients you will need

Duck Leg

Equipment you will use

Frying Pan

Transfer the duck legs to a plate.

Ingredients you will need

Duck Leg

Add the pearl onions to the skillet and cook over low heat, stirring once or twice, until the onions are richly browned all over, about 10 minutes.

Ingredients you will need

Pearl Onion

Onion

Equipment you will use

Frying Pan

Transfer the onions to a plate.

Ingredients you will need

Onion

Pour off all but 1 tablespoon of fat from the skillet and add the pancetta. Cook over low heat, stirring, until the pancetta is lightly browned, about 4 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add the shallots, garlic and chanterelles to the skillet and cook, stirring occasionally, until the chanterelles soften, about 5 minutes.

Ingredients you will need

Chanterelle Mushrooms

Shallot

Garlic

Equipment you will use

Frying Pan

Add the potatoes, thyme, chicken stock, wine and the reserved porcinis and porcini liquid and bring to a simmer. Submerge the duck legs in the sauce, cover and bake for 1 hour. Stir in the pearl onions, then cover and bake for 30 minutes longer, or until the duck is very tender.

Ingredients you will need

Chicken Stock