Duck legs tagine beet and caraway


Here is a unique and successful marriage, that of the duck legs beet and caraway.

This perfumed recipe is long cooking time but very easy to prepare.

Ingredients for 4 people:

You have to take fresh cut thighs and not those already crystallized.

  • 4 duck legs
  • 1 onion
  • 2 clovesgarlic
  • 1 bouquet garni
  • 1 c. Coffee caraway seeds
  • 20 cl of red wine
  • 1 chicken bouillon cube
  • 1 bunch parsley flat
  • 700 g beetroot flooding
  • 5 carrots
  • Salt and pepper

Recipe of duck legs beet and caraway

Score the duck skin-shaped braces.

Post thighs skin side down into the base of tagine. Sauté over low heat 10 min.

Add the onion and chopped garlic.

Continue cooking 5 minutes on medium heat, stirring.

Add the bouquet garni, caraway and 20 cl of red wine.

Increase the heat and add the stock cube. Lower the heat, add salt and pepper and cover.

Simmer for 2 hours on low heat.

Add the sliced ​​vegetables and chopped parsley. Cover and cook 30 minutes over low heat.

Bon Appetite!

Visual Credit: Le Creuset - Borgerhoff Lamberigts