Braised Duck Legs with Spaetzle and Mushroom Ragout
Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed ofbuttery-crisp spaetzleandsaucy mushrooms. A beurre manié—a quick mash of softened butter and flour—is the key to thickening the delicious sauce in this braise. The duck will continue to cook while standing in the braising liquid for an hour, so only cook it until tender beforehand.
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Recipe Summary
Ingredients
Directions
Make Ahead
Duck legs may be braised, cooled, and chilled overnight in braising liquid. Discard hardened fat, and reheat duck slowly on the stove before continuing recipe.
Notes
Find duck legs atdartagnan.com.
Suggested Pairing
Earthy, darkly fruity German Pinot Noir.