{"id":30919,"date":"2016-06-30T00:00:00","date_gmt":"2016-06-30T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/rilka-s-duck-kegs-cooked-in-pinot-noir\/"},"modified":"2016-06-30T00:00:00","modified_gmt":"2016-06-30T00:00:00","slug":"rilka-s-duck-kegs-cooked-in-pinot-noir","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/rilka-s-duck-kegs-cooked-in-pinot-noir\/","title":{"rendered":"Duck Legs cooked in Pinot Noir"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

8 Duck Legs  

\n\tOlive Oil

\n\t4 Shallots chopped

\n\t1 large Carrot chopped

\n\t1 cup Pinot Noir  

\n\t1 small pot of Tomato paste

\n\t1 cup Chicken stock

\n\t1 tblspn balsamic Vinegar

\n\t1 sprig Rosemary

\n\t10 Pickling Onions, peeled

\n\tsalt and pepper<\/p>\n

Method:<\/strong><\/p>\n

Season the Duck legs with salt & pepper. Then in a pan with a little olive oil brown the legs very well. Remove and set aside.<\/p>\n

Add the shallots and carrot to the pan and cook until slightly soft. Stir in the pinot noir, tomato paste, stock and balsamic vinegar to the pan and return the duck legs to the pan with the sprig of rosemary.<\/p>\n

Bring to the boil, then reduce heat to simmer, cover and cook stirring occasionally for 11\/2 hours. Add the onions to the pan and continue to cook until the onions have become soft.<\/p>\n

Then, serve with potatoes, rice or polenta.<\/p>\n

SEE ALSO: FIGS WITH PROSCIUTTO AND MASCAROPNE<\/a><\/strong><\/p>\n

SEE ALSO: RILKA’S BAKLAVA<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Ingredients: 8 Duck Legs   Olive Oil 4 Shallots chopped 1 large Carrot chopped 1 cup Pinot Noir   1 small pot of Tomato paste 1 cup Chicken stock 1 tblspn balsamic Vinegar 1 sprig Rosemary 10 Pickling Onions, peeled salt and pepper Method: Season the Duck legs with salt & pepper. Then in a […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[259,231],"tags":[],"geo_market":[],"class_list":["post-30919","post","type-post","status-publish","format-standard","hentry","category-flavour-of-sa-foodland","category-show"],"yoast_head":"\nDuck Legs cooked in Pinot Noir - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/rilka-s-duck-kegs-cooked-in-pinot-noir\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck Legs cooked in Pinot Noir\" \/>\n<meta property=\"og:description\" content=\"Ingredients: 8 Duck Legs   Olive Oil 4 Shallots chopped 1 large Carrot chopped 1 cup Pinot Noir   1 small pot of Tomato paste 1 cup Chicken stock 1 tblspn balsamic Vinegar 1 sprig Rosemary 10 Pickling Onions, peeled salt and pepper Method: Season the Duck legs with salt & pepper. 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