Duck legs braised in mulled wine with shallots

Succulent braised duck legs in aromatic mulled wine broth – combined with shallots and roasted pears – create a wintery dish full of depth and flavor, ideal for a festive dinner.

Ingredients · Servings 4

4 Entenkeulen
12 shallots
1 Organic Orange
1 Zimtstange
4-5 cloves
3 star anise
1-2 bay leaves
1 sprig of rosemary
4 small firm pears
salt and pepper
ca. 1 EL Entenschmalz
1 tsp crushed cardamom pods
1 tsp cornstarch
400 ml of strong red wine
200 ml Entenfound (Glas)
3 tablespoons brown sugar
50 g melted butter
Ca. 30 g Kalte Butter
150 ml Red Port wine

Method · 2 h 40 min

Preheat the oven to 180°C (350°F). Wash the duck legs, pat dry, and season generously with salt and pepper. Peel the shallots and halve them if they are large. In a wide Dutch oven or roasting pan, sear the legs and shallots in hot duck fat until browned on all sides. Wash the orange thoroughly with hot water, dry it, peel it, and squeeze out the juice. Add the peel and juice to the legs along with the red wine, stock, spices, and herbs. Braise in the Dutch oven or roasting pan on the bottom of the oven for about 1 1/2 hours, turning the legs occasionally.
Wash the pears, dry them, and halve them. Sprinkle the cut sides with a little sugar and fry them on this side in a pan with melted butter until golden brown. Place them between the drumsticks in the roasting tin and braise for another 30–45 minutes.
Remove the casserole dish or roasting pan from the oven, take out the drumsticks, pears, and shallots, and keep them warm. Melt the remaining sugar in a saucepan, then deglaze with port wine. Pour in the braising liquid through a fine sieve and reduce by about two-thirds. Mix the cornstarch with a little cold water, thicken the sauce slightly with it, then enrich it with cold butter. Return the shallots to the sauce and serve with the drumsticks and roasted pears. Celery and potato mash and Brussels sprouts tossed in a little butter go very well with this dish.

For 4 people

Entenkeulen

shallots

Organic Orange

Zimtstange

Carnations

Star anise

bay leaves

rosemary sprig

cornstarch

400 ml

Strong red wine

200 ml

Brown sugar

50 g

Cold butter

150 ml

Recipe for

persons

Preheat the oven to 180°C (350°F). Wash the duck legs, pat dry, and season generously with salt and pepper. Peel the shallots and halve them if they are large. In a wide Dutch oven or roasting pan, sear the legs and shallots in hot duck fat until browned on all sides. Wash the orange thoroughly with hot water, dry it, peel it, and squeeze out the juice. Add the peel and juice to the legs along with the red wine, stock, spices, and herbs. Return the pan to the heat.

Place the roasting tin on the bottom of the oven and braise for about 1 1/2 hours, turning the drumsticks occasionally.