Medium level
Preparation time: 2 hours
Mallard duck thighs arrive at our homes perfectly clean, without feathers and without skin. All the comfort to simply open the package, clean a bit of possible feathers that have slipped in and cook. We don’t have to worry about working the pieces much more.
A delicious meat, small pieces with bones that many people like so much. Ideal for cooking in sauce and then serving as is or cooking rice and serving rice with duck. A marvel. I will show you both options in the video. If you dare with rice, in case you need more broth, nothing better than a vegetable broth to finish cooking the rice grains.
Ingredients
To prepare the mallard duck thighs recipe we will need the following ingredients:
1 kg of mallard duck thighs
2 red onions
2 tomatoes
1 large green bell pepper
1 bunch of green asparagus
Extra virgin olive oil
Salt
Ground pepper
Thyme
1 large glass of wine
Recipe preparation
We prepare the vegetables, chop the onions, chop the pepper, chop the tomatoes. First we put these three ingredients in the casserole with a generous bottom of extra virgin olive oil.
We make the sauce over low heat. When the sauce is ready, add the previously sliced mushrooms and the chopped asparagus.
Sauté for a few minutes and add the masculine duck thighs that we have already washed.
Season with salt and pepper and sprinkle with thyme or with the aromatic herb that we like best.
Sauté so that the duck legs change color and mix well with the vegetables.
Add the wine and bring to a strong boil to evaporate the alcohol.
Cover with water or vegetable broth.
Let cook until the meat is tender, over medium heat and cover the casserole. More or less it will be like 1 hour.
We rectify salt and list our recipe. If you want to complete the recipe with rice, all you have to do is add rice to the duck thighs that you want with its sauce and complete the liquid necessary to cook the rice with vegetable broth.
Two recipes in one, on the one hand, we have a first recipe for mallard duck thighs with mushrooms and asparagus. What we have left over can always be reused by adding a little rice and we have a wonderful rice with duck thighs that is very tasty.
Very tasty meat, sauce with a lot of personality thanks to the good frying that we put on it and the cooking with meat on the bone. The bones of the pieces of meat provide the sauce with a richer and more flavorful flavor and texture.
Very simple recipe to which we can put more or less vegetables, according to our tastes.
Did you like the recipe? We hope you find it rich and simple.
