Legs lacquered with bitter vegetables, preparation
1) Trimmed duck legs e tie them up with a few rounds of kitchen twine, to keep them in shape.
2) Brown them in a saucepan with a drizzle of oil, making them brown on all sides. Eliminate some of the fat that will collect at the bottom of the saucepan e unite chopped onion and bay leaf. Cook for one twenty minutes.
4) Transfer the thighs to a pan, sprinkle them with the emulsion and continue with cooking for 15-20 minutes in oven at 180 °, turning the pieces from time to time and checking that they do not burn.
6) Salt, pepper and remove from the heat when the vegetables are still very crunchy.
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