Imagine a dish that transforms an ordinary dinner into a gourmet experience - a succulent duck leg, perfectly stuffed with wild rice and mushrooms, bathed in a rich red wine sauce that will make your taste buds dance with delight! This French-inspired recipe isn't just a meal; it's a culinary journey that promises to elevate your cooking skills and impress even the most discerning food lovers. Prepare to embark on a gastronomic adventure that combines traditional techniques with luxurious flavors!
Prep Time: 20 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 leg of duck
- 1 cup wild rice
- 1/2 cup mushrooms, chopped
- 1/4 cup shallots, minced
- 1/2 cup red wine
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the wild rice under cold water until the water runs clear. In a medium saucepan, combine the wild rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed.
- While the rice is cooking, prepare the stuffing. In a skillet over medium heat, add a tablespoon of oil. Once hot, add the minced shallots and chopped mushrooms. Sauté for about 5-7 minutes, or until the shallots are translucent and the mushrooms have released their moisture and are lightly browned.
- Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the sautéed shallots and mushrooms. Stir to combine and season with salt and pepper to taste. Remove from heat and let the stuffing cool slightly.
- While the stuffing is cooling, prepare the duck leg. Pat the duck leg dry with paper towels and season generously with salt and pepper. Use a sharp knife to make a pocket in the thickest part of the duck leg, being careful not to cut through the skin.
- Stuff the pocket of the duck leg with the wild rice mixture, pressing it in gently to ensure it’s packed well. Use kitchen twine to tie the leg closed, securing the stuffing inside.
- In a large oven-safe skillet, heat a tablespoon of oil over medium-high heat. Once hot, place the stuffed duck leg skin-side down in the skillet. Sear for about 5-6 minutes, or until the skin is golden brown and crispy. Flip the duck leg over and cook for an additional 3-4 minutes.
- Once seared, transfer the skillet to the preheated oven and roast the duck leg for about 45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- While the duck is roasting, prepare the red wine sauce. In a small saucepan, combine the red wine and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer until it reduces by half, about 15-20 minutes. Season with salt and pepper to taste.
- Once the duck is cooked, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute.
- Slice the stuffed duck leg and serve it on a plate drizzled with the red wine sauce. Enjoy your delicious Stuffed Leg of Duck with Red Wine Sauce!
Tips
- Choose a high-quality duck leg with intact skin for the best crispy texture.
- Pat the duck leg completely dry before seasoning to ensure perfect skin crispiness.
- Use kitchen twine to securely tie the stuffed leg, preventing the filling from falling out during cooking.
- Let the duck rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Use a meat thermometer to check the internal temperature - 165°F (74°C) is the perfect doneness.
- When reducing the red wine sauce, stir occasionally and watch carefully to prevent burning.
- For an extra flavor boost, consider adding fresh thyme or rosemary to your stuffing or sauce.
- Pair this dish with a robust red wine that complements the rich duck and wine sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 140mg
