Duck and Potatoes Stew with Cherries and Apples
Ingredients
- Ingredients
- 2 duck legs (each about 200 grams)
- 2 duck legs
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 grams onions
- 1 bay leaf
- 2 cloves
- 10 peppercorns
- 1 thyme
- vegetable oil
- 300 milliliters dry Red wine
- 300 milliliters duck stock
- salt
- freshly ground peppers
- 2 small Apple
- 250 grams Cherries (pitted)
- 500 grams waxy, small potatoes
Preparation steps
Rinse duck, pat dry and cut into chunks. Rinse and drain cherries. Rinse soup vegetables, peel if necessary. Peel onions and chop all vegetables. Place vegetables, meat, bay leaf, cloves, peppercorns and thyme in a bowl, pour red wine over. Marinate overnight.
Next day, remove meat from the marinade, drain. Heat 2 tablespoons of of oil in a roasting pan and brown meat on all sides. Add broth and marinade and simmer for about 40 minutes on low heat.
Rinse and dry apples, quarter and core, cut into wedges. After 20 minutes of cooking, add apples and cherries to the pan.
Peel and rinse potatoes. Cook in boiling salted water for about 25 minutes.
Season stew with salt and pepper, drain potatoes, evaporate and add to the stew. Season to taste and serve.
