Braised Duck Legs


2 teaspoons salt
2 cloves garlic
Leaves only from 3 thyme sprigs
2 teaspoons freshly ground black pepper
Pinch of red chili flakes
6 duck legs
1 lrg onion, diced
1 carrot, diced
2 inches slc peeled fresh ginger ( ΒΌ thick)
2 to 3 cups dry red wine
1 cup peeled, seeded and diced tomatoes OR same amount of canned
1/2 bn parsley
1/2 bn thyme
3 to 4 cups chicken stock or water
1 to 2 tablespoons butter


Crush salt, garlic, thyme, pepper and chili together with mortar and pestle.
Rub each duck leg on meat side with spice mixture and combine with bay leaf in a covered container. Marinate in refrigerator overnight.
Heat olive oil in a large, heavy pot over high heat. Add duck legs skin side down and sear until nicely browned. Turn duck legs over and sear on other side until browned. This should take 10-20 minutes total. Transfer duck legs to a platter. Pour off all but about 3 tablespoons fat. Add onion, carrot and ginger, and cook over high heat 8-10 minutes, stirring frequently, until browned and tender. Add red wine, tomatoes, parsley and thyme and bring to a boil. Lower
Remove duck legs again. Strain cooking liquid through a sieve, and return liquid to pot. Bring liquid to a boil, skimming off excess fat and reduce to desired consistency for a sauce. Taste and salt as needed. Add butter to taste to finish sauce. Put duck legs on individual plates or all on a platter. Spoon sauce over and pass rest at table.




1.0 servings


Saturday, December 5, 2009 - 2:44am



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