Calories
475 kcal
Protein
30 g
Fat
36 g
Carbohydrates
14 g
Season the duck legs with salt, black pepper, and dried thyme. If desired, you can add other spices, such as turmeric or even chili powder. Let the meat combine with the seasonings.
Take a large skillet and add 2 tablespoons of butter. Melt it over medium-high heat. Then, into the pan, transfer the seasoned duck legs and cook until they reach a slight brown color. About 3-5 minutes on each side.
After those minutes pass, remove the skillet from the heat and transfer the duck legs to a tray with a baking sheet. If desired, sprinkle 1 tablespoon of olive oil on top of the meat and bake everything in an already-preheated oven at 350°F. Check the meat every 10–15 minutes; the meat should be ready in 45 minutes.
Wash the mushrooms and peel the onion. On a cutting tray, place the onion and mushrooms. Start by chopping the mushrooms into thin pieces, and then do the same with the onion. Afterward, place the ingredients aside.
In the skillet where the duck legs were fried, add the chopped mushrooms and onion. Saute everything for 3-5 minutes, then pour the vegetable broth and mix everything gently. Bring everything to a boil, and then add the heavy cream. Close the skillet with a lid and simmer everything for an extra 10 minutes, until fully done.
Serve the duck legs in a separate small dish and pour the mushroom sauce also in a separate dish. When eating, dip the duck meat into the sauce and enjoy!
Instead of vegetable broth, when preparing the sauce, you can substitute it with duck broth. The mushroom sauce will have a creamier texture.
Sprinkle some grated parmesan cheese on top of the sauce and duck meat.
Bon Appetit!
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