A duck pot-au-feu to change from the traditional pot-au-feu made with beef or pork. Duck is also perfect for accompanying vegetables of your choice. It's a very low-calorie dish, so why deprive yourself? The fat from the duck is good fat.
Wash and peel all the vegetables. Cut them into pieces. Score the duck thighs without cutting into the meat.
Melt the duck fat, add the garlic and the onion studded with cloves, and the juniper berries. Sauté the duck thighs in the duck fat until browned. Add the white wine, then cover with broth to the appropriate level. Bring to a boil and simmer covered for 1 hour.
After this time, add the vegetables, thyme, and bay leaf. Continue cooking for 30 minutes. Drain the duck thighs and the vegetables. Arrange them in a dish. Serve your duck stew hot.
To finish
0 servings
2
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