Recipe #1735
Honey-Raspberry Duck Legs
| Preparation: | 15 min |
| Marinating/Waiting: | 12 h |
| Cooking: | 1 h 45 min |
| Total: | 14 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 cup (125 mL) liquid honey
- 1/2 cup (125 mL) raspberry vinegar
- 1/2 cup (125 mL) fresh or frozen raspberries
- 1 tsp. (5 mL) ground pepper
- 1 tsp. (5 mL) salt
- 4 Brome Lake duck legs
- 2 cups (500 mL) duck bouillon or water
Preparation
Mix honey, raspberry vinegar, raspberries, salt and pepper together.
Roast legs in duck bouillon or water, covered at 300 F (150 C) for 90 minutes.
Remove legs from bouillon and cool.
Place legs in marinade and cover with plastic wrap.
Refrigerate for 12 hours.
Before serving, bake legs at 350 F (175 C) for 15 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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