Red Wine Braised Duck Legs with Sweet Potato-Parsnip Gratin
Ingredients
- Ingredients
- 4 duck legs (500 grams)
- 4 shallots
- 4 carrots
- 5 Tbsps butter
- 12 peeled Chestnuts
- 2 garlic cloves
- 350 milliliters dry Red wine
- 3 thyme
- 1 Cinnamon stick
- salt
- freshly ground peppers
- 2 Tbsps balsamic vinegar
- 50 grams Truffle butter (finished product)
- 500 grams predominantly waxy Sweet potato
- 300 grams Parsnips
- 2 eggs
- 400 milliliters milk
- 1 Tbsp Sour cream
Preparation steps
Season the duck legs with salt and pepper. Peel the shallots and carrots. Halve the shallots, cut the carrots into pieces. Heat 2 tablespoons butter in a large saucepan, add the shallots and saute until golden brown, remove with a slotted spoon. Add the duck to the pan the shallots cooked in and saute until browned all over. Heat 2 tablespoons butter in another pan, add the chestnuts and saute until browned.
Peel the garlic, squeeze through a garlic press and add to the pan with the duck. Add the wine along with the chestnuts, shallots, carrots, thyme and cinnamon, season with salt and pepper, cover and simmer over low heat until the duck is tender, about 45 minutes. Stir in the balsamic vinegar and the remaining tablespoon of butter.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with a little of the truffle butter. Peel the potatoes and parsnips and very thinly slice. Arrange the potatoes and parsnips in layers in the baking dish, seasoning each layer with salt and pepper.
In a bowl, beat the eggs with the milk and sour cream and pour over the potatoes. Dot the top of the casserole with the remaining truffle butter and bake until golden brown and tender, about 45 minutes. Serve the duck with the red wine sauce spooned over and the potato-parsnip gratin.
