braised duck legs

Recipe by chia2160
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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • heat a heavy kettle big enough to hold legs in 1 layer over medium high heat.
  • add duck legs, skin side down and cook 15-20 minutes until dark browne.
  • remove fat with a bulb baster as it renders.
  • turn legs over and cook for 2 more minutes.
  • remove to a plate.
  • pour most of the fat out.
  • add garlic, onions, celery, carrot, cook until softened.
  • add red wine, turn heat to high, deglaze the pan.
  • add 1/2 c fruit and add legs back to pan, skin side up.
  • add duck stock, thyme, bring to simmer, uncovered, cook for 1 1/2 hrs.
  • transfer legs to a platter.
  • skim fat off the top of the braising liquid.
  • heat to boil and cook until reduced by half.
  • add remaining fruit, cook until thickened.
  • season with salt and pepper, serve over legs.
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