Duck Legs with Fine Herbs
|Chopped shallots||25 Milliliter (2 tablespoon)|
|Dry white wine/Apple juice||250 Milliliter (1 cup)|
|Chicken broth||375 Milliliter (1 1/2 cups)|
|Water||375 Milliliter (1 1/2 cups)|
|Melted butter||375 Milliliter (1 1/2 cups)|
|Flour||15 Milliliter (1 tablespoon)|
|Chopped fresh parsley||25 Milliliter (2 tablespoon)|
In a large pan, melt the butter and saute the duck legs for 2 to 3 minutes on each side.
Add the shallots and fine herbs.
Brown for 1 to 2 minutes.
Add the white wine, chicken broth and water.
Cover and simmer for 1 hour over low heat.
Thicken the sauce with a mixture of butter and flour.
Garnish with parsley and serve.