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. |