Red-Wine Braised Duck Legs Recipe

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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

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