It looks like summer is a now distant memory 😔 and autumn is well underway. The good news is there are so many excellent dishes to create! Here is a lovely winter warmer to start things off. The duck is braised in red wine creating an amazing stock / red wine reduction. The richness is balanced perfectly with the comforting polenta and the fresh green spinach.
The recipe
Duck Legs Braised in Red Wine with Polenta & Wilted Spinach
- Serves 4
Ingredients
Method
Start by sautéing the onions until golden. Add the garlic and season with Salt and pepper.
Place the duck legs on top of the onion skin side up. Season and roast in an oven of 210 degrees for 20 minutes.
Remove from the oven, add the flour to the bottom of the pan and stir. Now add the wine, honey and mushrooms. Bring back to a simmer, stir and put back in the oven lowering the heat to 170 degrees for 1-1hr 15 or until the duck is tender. Check now and again. If it’s getting too dry then add a little hot water.
Pan fry the spinach in a little butter/olive oil until wilted down. Season and serve.
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Start by sautéing the onions until golden. Add the garlic and season with Salt and pepper.
Place the duck legs on top of the onion skin side up. Season and roast in an oven of 210 degrees for 20 minutes.
Remove from the oven, add the flour to the bottom of the pan and stir. Now add the wine, honey and mushrooms. Bring back to a simmer, stir and put back in the oven lowering the heat to 170 degrees for 1-1hr 15 or until the duck is tender. Check now and again. If it’s getting too dry then add a little hot water.
Pan fry the spinach in a little butter/olive oil until wilted down. Season and serve.