French Market Recipe 2025 35
Cuisses de canard au Cassis
Duck legs with Cassis
Ingredients
- 8 Ducks Legs raw
- 250ml Bonne Maman blueberry jam
- 1 bottle of Merlot
- 100 ml of Crème de Cassis
- 1 teaspoonful Herbes de Provence
Directions:
- Prepare the marinade 24 hours prior to cooking
- Wash the duck legs and remove any small chips of bone
- Pour the wine into a large, deep bowl add a teaspoon of herbes de provence
- Add the ducks legs and press down so that they are covered as much as possible by the wine
- Leave to marinade for 24 hours, turning occasionally
- 24 hours later, preheat oven to 150C Degrees.
- Remove the ducks legs from the marinade, place n an oven proof, deep casserole pot
- Pour the marinade over them
- Cover with the lid and slowly cook in the oven for 2 ½ hours
- Remove from the oven, place the duck legs on a dish
- Pour the cooking liquid through a strainer into a bowl and allow to cool
- Once cold remove the layer of fat from the cold sauce.
- Prior to serving, preheat the oven to 150C degrees
- Spoon the Blueberry jam over the duck legs and turn each piece so that they are well coated.
- Place in the oven for about 20 – 30 minutes until hot. Baste regularly.
- Pour the cold cooking liquid into a heavy based saucepan
- Add the crème de cassis (Blackcurrant liqueur) and ¼ teaspoon salt.
- Bring to the boil then gently simmer for 20 minutes.
- Pour into a sauceboat and serve hot with the duck.
I suggest serving the duck with sweetish vegetables such as baby carrots cooked in butter and honey and mashed potato blended with puree of chestnuts. Pair with a Kir (a glass of chardonnay with a teaspoon of cassis) available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit