These slow-cooked duck legs take several hours to braise, but the hardest thing about this recipe is waiting for the tender meat to finish cooking. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Dried fruits and a hearty dry red give the sauce its rich appeal. Serve with buttered noodles, mashed potatoes, or fluffy quinoa.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. and season the duck legs with salt and pepper.
Step 2
In a heavy pot just large enough to hold legs in one layer, cook the legs over moderately high heat 10 to 15 minutes, or until the skin is crisp and mahogany colored, removing fat from the pot as it is rendered with a metal bulb baster (or very carefully tilting the pot and spooning off). Turn the legs over and cook until browned all over, about 2 minutes, transferring to a plate.
Step 3
Pour off the fat and deglaze with the wine, scraping up browned bits. Boil the wine until reduced to a syrup and add the garlic, thyme, and 1/2 cup dried fruit. Return the duck legs and add the broth. Bring the mixture to a simmer and braise, uncovered, in the oven 2 hours, or until legs are very tender. Transfer the legs to a platter and keep warm.
Step 4
Pour the braising mixture into a 1-quart measuring cup and let stand until the fat rises to the top. Skim off the fat and pour the liquid through a sieve into a saucepan, pressing hard on the solids. Boil until reduced by about one-third and slightly thickened, then add the remaining 1/2 cup dried fruit. Simmer the sauce until the fruit is softened, about 5 minutes, and season with salt and pepper.
Step 5
Serve duck legs with sauce and noodles or roasted and mashed potatoes.
