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 Cuisines > Belgian cuisine > Search results
Braised duck legs in apple-rare vos reduction with prosciutto and portabello mushrooms
Ingredients:
8 duck legs
1/2 lb Prosciutto
8 large Portabello mushroom caps
5 cloves garlic
1 onion
4 apples, peeled and diced
750 ml Rare Vos
2 qt chicken stock
1/2 c. honey
salt and pepper to taste
dash of thyme

Directions:
Dust the duck legs with flour and sear in a hot pan with oil until golden brown. Remove from pan. Discard the leftover duck fat. In the same pan sautee farlic, onions, Prosciutto, mushrooms and apples. Add a 750 ml bottle of Rare Vos to mixture and reduce by half. Add the chicken stock and duck legs. Bake at 350 F uncovered for 45 minutes or until sauce thickens. Drizzle with honey. Season with salt, pepper and thyme.
 
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