Andeconfit Med Rødvinssaus

Andeconfit med rødvinssaus is a traditional Danish dish. It consists of duck confit served with a rich red wine sauce.

Ingredients - Serves 4

Preheat your oven to 300°F (150°C).
Season the duck legs with salt and pepper, then place them in a deep baking dish.
Scatter the garlic and thyme over the duck, then cover the dish with foil and bake for 3 hours.
While the duck is cooking, make the red wine sauce. In a saucepan, combine the red wine and beef stock and bring to a simmer.
In a separate pan, melt the butter then stir in the flour to make a roux. Cook for 2 minutes, then slowly whisk in the red wine and beef stock mixture.
Continue to cook the sauce, stirring constantly, until it thickens. Season with salt and pepper to taste.
Once the duck is cooked, remove it from the oven and let it rest for 10 minutes.
Serve the duck legs with the red wine sauce poured over the top.