Cider Braised Duck Legs with Prunes and Walnuts
A French bistro recipe much appreciated during the holidays.
Ingredients for 4 persons
8 duck legs (young duck), 4 bay leaves, 1 bunch fresh thyme, ½ tbsp coarse sea salt, 1 tsp black peppercorns, 6 cardamom pods, 400gr prunes, 125gr walnuts, 1 liter hard cider, 1 tbsp wheat flour, salt and pepper to adjust at the end.
You can also use dried apricots if you prefer!
The gourmet Gambit cooking blog;
Photography: Wessel Woortman
Video montage: Wessel Woortman
YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
Summer Nights: The 126ers
The gourmet Gambit web site;
Watch more Recipes here:
Facebook: