Ingredients
- face it: You can only eat so much chicken, so many ways. Well how about Duck
- more often than I have been doing. You can also find duck more readily than
- The truth is, as Mr. Ash points out, if you can cook chicken, you can
- would often spill grain into the canals and the ducks ate it up. They slowly increased in size, grew white
- 4 whole duck legs,
- about 8 oz. each, trimmed of excess fat
- Kosher salt and
- freshly ground black pepper
- 1 Tbs. olive oil
- 1 cup dry red wine;
- more as needed
- 1 cup chopped mixed
- dried fruit, such as sour cherries, apricots, pitted prunes, currants, or
- raisins
- 1 head garlic, cloves
- separated, smashed gently with the side of a knife, and peeled
- 2 tsp. dried thyme
- Pinch crushed red
- pepper flakes
- 4 cups unsalted
- chicken stock
- 2 tsp. cornstarch,
- optional
- 2 Tbs. capers, rinsed
- 2 Tbs. chopped fresh
- flat-leaf parsley
- 1 to 2 tsp. fresh
- lemon juice
- Heat the oil in a deep 12-inch skillet, preferably cast
- 2 minutes. Add 1/2 cup of the dried fruit, the garlic, thyme, and red pepper
- to 10 minutes. Add the remaining 1/2 cup dried fruit. Simmer the sauce until
View Full Recipe at CHEWING THE FAT
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