Duck Legs with Roasted Beets and Goat Cheese
Main Dishes • European
Description
Duck legs with roasted beets and goat cheese.
Ingredients
- Duck wings 6 pieces
- Onion 1 head
- Carrot 1 piece
- Celery stalk 1 piece
- Thyme 12 stalks
- Beetroot 0 lbs
- Apple Wine 10 fl oz
- Chicken Broth 15 fl oz
- Champagne Vinegar 0 fl oz
- Olive Oil 5 fl oz
- Shallot 2 heads
- Goat cheese 5 oz
- Salad mix "Eats" 1 piece
- Vegetable Oil 0 qt
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Season the duck legs with salt and pepper, and sauté them in a small amount of vegetable oil until golden brown. In the same pan, sauté the roughly chopped onion, carrot, and celery. Transfer the vegetables and duck to a baking dish, add wine and broth, cover with foil, puncture a few holes in the foil, and place in the oven (355°F) for one hour.
Step 2
Rinse the beetroot (preferably choose small ones) with olive oil, wrap it in foil, and place it in the oven for an hour. Remove the duck and the beetroot from the oven, let the beetroot cool slightly, peel off the skin, and cut it into large slices.
Step 3
In 50 ml of olive oil, lightly sauté finely chopped shallots, add vinegar, salt, and pepper, simmer for half a minute, and then mix with the beetroot.
Step 4
Fry the chicken legs in hot oil until golden and crispy. Arrange the beets on a plate, sprinkle with dollops of cheese and lettuce leaves. Serve with the duck.
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