20 min
Prep time
90 min
Cook time
4
Servings
Medium
Difficulty
1h50
Total time
Ingredients
Instructions
-
1
Chop the onion and sauté it in a casserole with a bit of duck fat for 5 minutes.
-
2
Add the duck legs to brown them.
-
3
Season with salt, pepper, and add the rosemary.
-
4
Deglaze with enough beef broth to cover and let cook for 1 hour on low heat.
-
5
Peel the potatoes and cook them in boiling salted water for 20 minutes.
-
6
Drain them and mash them using a fork.
-
7
Add the butter, egg yolk, heavy cream and a bit of nutmeg.
-
8
Sauté the sliced mushrooms for 10 minutes, season with salt and pepper, and add them to the mashed potatoes.
-
9
Serve the duck legs on plates, pour over with sauce and garnish with the mushroom mashed potatoes.
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