Ingredients for 4 persons
- 4 duck legs
- 5 sprigs of thyme
- 2 tablespoons of balsamic vinegar or honey
- 30 cl of mead, ½ sec or dry
- the juice of 1/2 lemon
- 4 CS of honey
- oil, salt, pepper
Preparation
- Heat a casserole with 2 to 3 tablespoons of oil
- Brown the skin of the duck legs (one after the other if necessary)
- Cook for 5 to 6 minutes on the skinless side
- Meanwhile, mix vinegar, mead, honey, lemon juice, salt and pepper in a container (mix well so honey is melted)
- Pour the contents of the container over the duck legs
- Arrange the thyme in the interstices
- Cover and cook ½ hour.
- Flip the thighs
- Cover and cook ½ hour.
- Remove the thighs and keep warm
- Let the juice reduce 5 to 10 minutes (the fire must be bright)
- To serve, sprinkle the thighs with the cooking juice and add the sauce to the saucière.
- Serve with the vegetable of your choice.