Poultry
Duck legs with morels
Duck legs first browned in a pan, then roasted in the oven with morels, steamed potatoes and garlic cloves in their skins. Fresh parsley finishes this rustic dish.
- Serves
- 2 people
- Preparation
- 10 min
- Cooking
- 40 min
Ingredients
Method
Clean the morels carefully. Soak them for a few minutes in water with a splash of vinegar, then brush them one by one under a gentle stream of water.
Put them in a pan with a tablespoon of olive oil and sweat them until they release their liquid. Drain and set aside.
Heat a little oil in another pan and brown the duck legs on all sides. Add the sliced shallot and continue cooking for a few minutes.
Transfer the duck legs to an ovenproof dish. Add the steamed potatoes, morels and unpeeled garlic cloves.
Season with salt and pepper and dot a few knobs of butter over the top. Roast for 40 minutes at 180 °C.
Stir from time to time during cooking and sprinkle with chopped parsley before serving.