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Le Cordon Bleu News, 02/03/2014
Duck leg with horseradish mushroom dumpling in a sealed casserole, roasted vegetables
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About this recipe

Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors. Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish.

Recette - Cuisse de canard, dumpling au raifort et champignons en cocotte lutée, légumes rôtis

Serves: 4

Preparation time: 2 hours

In this recipe:

  • duck legs
    Puy lentils


Horseradish and Mushroom Dumpling
65 g raising flour
35 g of beef kidney fat
15 g grated horseradish
salt and freshly ground pepper
60-80 ml ​​of water
2 button mushrooms
Luting paste *
125 g flour
120 ml water
Duck Legs
4 duck legs
100 ml vegetable oil
salt and freshly ground pepper
30 g of vegetables cut into brunoise (carrot, leek and celery)
100 ml dry sherry
50 g of lentils
1 liter chicken stock
1 bay leaf
salt and freshly ground pepper
Roasted Vegetables
2 onions
1 large carrot
50 ml of vegetable oil
2 leeks
1 sprig of thyme
1 sprig rosemary
1 clove garlic, peeled and chopped
100 g of butter
salt and freshly ground pepper

4 mini turnips
5 g of finely chopped parsley
sprigs of celery yellow

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  1. Dumpling horseradish and mushrooms: Mix flour, kidney fat, horseradish, salt, pepper and water until a sticky dough. Cut the dough in half and use some to wrap a fungus completely. Repeat with the second portion of the remaining dough and the fungus. Reserve.
  2. Luting paste: Mix the flour and water until a sticky dough. Give roughly the shape of a rod to be put around the pot. Reserve.
  3. Duck Legs: preheat oven to 220 ° C. Gland duck legs , remove excess fat and season. In a pan , heat the vegetable oil over low heat and add the duck legs . Cook about 5 minutes until golden brown , then remove from the pan and reserve . Add the diced vegetables in the pan, raise the heat and cook for about 3 minutes, until lightly browned . Deglaze with sherry , remove from heat and add the lentils . Put the duck legs in the pan, skin side at the top, then add the chicken stock , bay leaf , dumplings and season. Put the lid on the pan and seal tightly by putting the luting paste on all sides of the cover. Bake for about 20 minutes then reduce the oven temperature to 160 ° C and cook for a further hour . Remove the casserole from the oven and remove the luting paste . Remove the duck legs and dumplings and warm. With a blender , mix vegetables, lentils and chicken stock until smooth. Correct the seasoning and hot sauce.
  4. Roasted vegetables: cut the ends of the onions and cut into two. Cut carrots in half lengthwise, then cut each piece in two wedge-shaped. Cut the leeks into pieces about 3-4 inches long. Heat vegetable oil in a frying pan and brown the onions are carrots and about 3 minutes until browned. Bake at 160 ° C for 8-10 minutes. Remove from oven and add the leeks, thyme, rosemary, garlic, butter and season. Bake for 6-8 minutes until vegetables are tender..
  5. Presentation: mini-peel turnips being careful not to remove the green stems and cut in half. Cook in boiling salted water for 3-4 minutes until they are tender and drain. Put a little chopped parsley dumplings on and cut into two in order to see the fungus inside. Place one leg of duck, half a dumpling and roasted vegetables on the plate. Garnish with sprigs of celery and yellow points sauce.

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