Here is a new and successful marriage, that of duck legs with beetroot and caraway.
This fragrant recipe takes a long cooking time but is very easy to prepare.
Ingredients for 4 persons :
It is necessary to take fresh cut thighs and not those which are already candied.
- 4 duck legs
- 1 onion
- 2 podsgarlic
- 1 bouquet garni
- 1 C. teaspoon caraway seeds
- 20 cl of red wine
- 1 chicken stock cube
- 1 bunch of parsley dish
- 700 g of Red beets floods
- 5 carrots
- Salt pepper
Recipe for duck legs with beetroot and caraway
Cut the skin of the duck in the form of braces.
Place the thighs skin below in the base of the tagine. Brown over low heat 10 min.
Add the chopped onion and garlic.
Continue cooking for 5 minutes over medium heat, stirring.
Add the bouquet garni, the caraway and 20 cl of red wine.
Increase the heat and add the bouillon cube. Lower the heat, salt and pepper and cover.
Simmer for 2 hours over very low heat.
Add the sliced vegetables and chopped flat-leaf parsley. Cover and cook for 30 minutes over very low heat.
Enjoy your meal !
Visuals credit: Le Creuset - Borgerhoff & Lamberigts