Meat — fresh morels
Duck leg with morels
Duck legs simmered for a long time with a generous quantity of morels, deglazed with cognac and flavoured with garlic. A rustic, warming dish.
- Serves
- 4 servings
- Preparation
- 20 min
- Cooking
- 1 h 30
Ingredients
Method
Clean the morels and cut them in half. Season the duck legs with salt.
Heat the olive oil in a casserole dish and brown the duck legs for about 20 min on each side over a low heat.
In a separate frying pan, sauté the morels with the butter. Finely chop the garlic clove and add it to the mushrooms.
Remove the excess fat from the duck legs in the casserole.
Deglaze the morel pan with the cognac, then transfer the mixture to the casserole with the duck legs.
Cover and cook gently for 60 min. Sprinkle with chopped flat-leaf parsley and serve hot.