Duck Legs Braised with Honey, Spices & Raisins
Ingredients
4 Duck leg- 240 g Couscous
- 60 g Raisins
4 cloves Garlic clove
2 Onion (yellow)
15 cl Creme fraiche
2 tbsp Honey
1 cube Chicken stock
1 tbsp Ginger (ground)
1 tbsp Cumin (ground)
2 tbsp Balsamic vinegar
Water
Salt
Black pepper
Instructions
- Slice the onions thinly and chop the garlic into small pieces.
- Dissolve the chicken stock in of boiling water. Water ratio is 500ml per cube.
- Season the duck legs with salt and pepper on both sides. In a frying pan, brown the duck legs in their own fat, starting with the skin side down. Set aside.
- In the same pan with the remaining duck fat, add the onions, honey, and vinegar, and lightly brown them (just until golden).
- Add the stock, garlic and spices. Mix well.
- Add the duck legs and let simmer over low heat, covered, for 1 hour.
- Uncover the pan and, over medium-high heat, let the sauce reduce for 15 minutes. Set the duck legs aside, then add the creme fraiche to the remaining sauce. Bring to a boil.
- Prepare the couscous with boiling water following the package instructions but add the raisins to the couscous before you add the boiling water.
- Adjust the seasoning if necessary, then serve the duck legs with the raisins & couscous topped with the sauce.
Notes
Tender duck legs simmered in a rich, sweet-savory sauce with cumin, ginger, honey, balsamic vinegar, and plump golden raisins. A comforting and elegant dish perfect for cooler seasons.
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