Here’s a flavorful dish featuring duck legs with dried plums served with surprisingly delicious green pea purée.
Ingredients
Duck Legs
- Red wine – 400 ml
- Vegetable stock cube – 1 piece
- Bay leaf – 2 pieces
- Duck legs – 4 pieces
- Canola oil – 1 tablespoon
- Black pepper – 1 pinch
- Salt – 1 pinch
- Dried plums – 400 g
- Water – 250 ml
Green Pea Purée
- Ground nutmeg – 1 pinch
- 18% cream – 3 tablespoons
- Vegetable stock cube – 1 piece
- Frozen peas – 600 g
- Olive oil – 2 tablespoons
- Butter lettuce – 40 g
- Shallot – 2 pieces
- Water – 1 tablespoon
Preparation
Duck Legs Wash and pat dry the duck legs. Trim excess fat from the duck and remove joint sacs with a large knife or cleaver. Season the duck legs with salt and pepper on both sides. In a deep pot, heat a little canola oil (not too much as the duck legs will release fat). Once the oil is sufficiently hot, fry the duck legs (starting with the skin side down) on each side until golden brown. Pour excess fat from the pot into a bowl. Fry the duck legs for a little longer. Add soaked plums to the pot. Pour in the red wine, add 250 ml of water and 1 crumbled stock cube. Mix. Add 2 bay leaves and freshly ground pepper. Mix again. Reduce heat and simmer for about an hour, turning the meat occasionally.
If the sauce is too thin, knead 20 g of butter and 20 g of wheat flour together and gradually add to the sauce to thicken it.
Green Pea Purée Dice the shallots. Pour 2 tablespoons of olive oil into a saucepan. Add diced shallots to the hot oil, stir and reduce heat. Cut the lettuce into strips and add to the saucepan. Stir. Then add frozen peas and mix again. Add a little water and crumbled stock cube. Stir and cook uncovered. After about 5 minutes, blend everything with a blender, add 3 tablespoons of thick cream and ground nutmeg. Season with salt and pepper. Blend again.
Serving Place the duck on a plate. Transfer the purée to a bowl. Arrange the plums on the plate. Decorate with a few sprigs of parsley.
