Sauce chasseur means “hunter’s sauce” as it was traditionally paired with game meats. I have used duck where it’s now more common to use chicken. Match different wines accordingly with pheasant, rabbit or venison.
|3 Tbsp||Flour, seasoned with salt and pepper|
|4||Duck legs (Main)|
|1 Tbsp||Olive oil|
|4||Garlic cloves, crushed to a paste with 1 tsp salt|
|200 g||Button mushrooms, or brown mushrooms, sliced thinly (Main)|
|3||Spring onions, use up to 4, quartered|
|¼ cup||Cognac, or brandy|
|1 Tbsp||Tomato paste (Main)|
|1 bunch||Fresh thyme, tied|
|1 cup||Rose wine, or use riesling (Main)|
|½ cup||Chicken stock, hot, use more if needed (Main)|
|1 sprinkle||Chopped tarragon, or use chervil or parsley, to serve|
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- Heat the oven to 160C.
- Place seasoned flour in a clean bag, add the duck legs and shake to dust well. Remove legs, shake off excess flour. Heat olive oil in a frying pan until hot. Add duck, skin side down, and saute to brown and crisp, turning the legs once or twice so they colour evenly, then remove to a casserole dish (one that will fit the duck snugly).
- Discard all but 1 Tbsp of the fat from the pan. Fry the garlic and mushrooms until brown. Add the spring onions and cook until just soft. Remove and add to casserole dish.
- Deglaze the frying pan with cognac or brandy. Add tomato paste and stir to lift the brownings from the pan. Add the thyme and wine and bring to a simmer. Pour over the duck.
- Add enough hot stock to just cover the legs, season with pepper. Cover and bake for 2 hours, or until the duck is pulling from the bone.
- To serve, plate duck legs and pour some of the sauce over them (remove any excess fat, and reheat the sauce if necessary). Top with fresh herbs.