800 g duck legs, about 4 legs,cut into smaller pieces
8 tbls seasalt
2 cloves garlic
4 stems thyme(tied together with a string)
2 pc carrots, in dices
2 pc celery stem, peeled, diced
2 pc onion, peeled, diced
12 pc Jerusalem artichoke, washed, cut in two
200 g bacon, cut into desired pieces
2 pc bay leaves
1 tbls fennel seeds
5 dl whitewine
1 l chickenstock(Jacobs utvalgte)
1 hand coarsely chopped flat leaf parsley
2 tbls coarsely chopped Garden lovage
Can be used
½ glass DRM black winter truffles,Deluxeversion
salt and course black pepper.
Preheat a large iron pot/casserole.
Presale the duck legs with sea salt for 2 hours. Then brush the salt of. Add oil in the pot and brown the duck meat well until golden brown. Reduce the heat, add the garlic cloves and thyme. After 2 minutes stir in the vegetables, bacon and fennel seeds. Pour in the whitewine and reduce by half. Add the chicken stock. Let this simmer for 45 minutes to over an hour(depending on the size of the meat(Meat should fall of the bone). When served stir in the herbs. Flavour with salt and pepper. If you want a deluxe version of this dinner and some slices of truffles on top.