braised duck legs

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.