Description
A delectable dish featuring slow-cooked duck paired with a rich blackberry-port reduction for a unique flavor experience.
Ingredients
Scale
- 4 duck legs fresh duck legs
- 6 cups duck fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup blackberries
- 1/2 cup port wine
- 1 tablespoon balsamic vinegar
- 2 tablespoons sugar
Instructions
- Preheat the oven to 225°F (107°C).
- Season duck legs with salt, pepper, and thyme. Let sit for at least 1 hour or overnight.
- In a large Dutch oven, cover the duck legs with duck fat and place in the oven. Cook for 4-6 hours until tender.
- Remove duck legs from the fat and let them cool.
- In a saucepan, combine blackberries, port, balsamic vinegar, and sugar. Simmer until reduced by half.
- Serve the duck with the blackberry-port reduction on top.
Notes
- For best results, brine the duck legs overnight.
- Duck fat can be reused for other recipes.
- Serve with roasted vegetables or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: 1 duck leg with sauce
- Calories: 580
- Sugar: 8g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg