FRIJE

Instructions

• 1.   Slice the onions thinly and chop the garlic into small pieces.
• 2.   Dissolve the chicken broth in 50 cl of boiling water.
• 3.   Season the duck legs with salt and pepper on both sides. In a sauté pan, brown the duck legs in their own fat, starting with the skin side. Set aside.
• 4.   Optionally, remove some of the fat rendered by the legs (according to taste).
• 5.   In the sauté pan, add the onions, honey, and vinegar and cook until lightly golden.
• 6.   Add the broth, garlic, raisins, and spices. Mix well.
• 7.   Add the duck legs and cook over low heat with a lid for 1 hour.
• 8.   Uncover the sauté pan and, over medium to high heat, reduce the sauce for 15 minutes. Set the duck legs aside and add the cream to the sauce. Bring to a boil.
• 9.   Adjust the seasoning if necessary and serve the duck legs with the sauce poured over them.

Nutritional information *