Duck is one of my favorite meats to cook and prepare. It is so versatile that it can be used for stew, salads, or by itself with some garnishes. Most of the techniques we use for cooking the meat involves a short cooking time and high temperature, or low and slow to break the fiber and tenderize the meat.
Duck legs 2 ea.
Flour 1 cup
Patagonia Mix 3 tbsp.
Oil 2 tbsp
Onion 1 cup (cut in cubes)
Garlic 2 cloves
White wine 1 cup
Vegetable stock 1 cup
In a bowl mix the flour with one tablespoon of Patagonia Mix. Take the legs and cover them with the flour and let them marinate for five minutes.
Heat a cast iron pan, add oil and caramelize the duck legs. Remove the legs and add the onion and garlic., caramelize and add the legs back into the pan.
Add the wine and let it boil for 1 minute to remove the alcohol, add the vegetable stock, season with more Patagonia mix and cook the legs for 2 to 3 hours on low heat.
When the bone is easily detached from the meat, the legs are ready.
You can have them with a salad in the summer or a puree in winter.