Duck Leg with Buckwheat Porridge in Demi-Glace Sauce
Main Dishes • World
Description
Duck Leg with Buckwheat Porridge in Demi-Glace Sauce
Ingredients
- Buckwheat Groats 0 oz
- Duck wings ½ piece
- Onion ½ head
- Butter 5 oz
- Chicken Broth 10 fl oz
- Red Grape Juice 5 fl oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a heated skillet, pour in the olive oil and sauté the finely chopped onion.
Step 2
Add the buckwheat, butter, and chicken broth, and simmer until fully cooked.
Step 3
Season half of the duck leg with salt and pepper, and sear on all sides. Cover and let it braise in its own juices until done.
Step 4
For the sauce, bring the red wine to a boil over low heat and reduce for 10–15 minutes. Meanwhile, bring the chicken broth to a boil and reduce it for 10 minutes. Then, pour in the wine and boil everything together for another 20 minutes. When the thick demi-glace is ready, serve it with the duck leg and buckwheat porridge.
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