Duck Leg With Orzo

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   Heat oil in large saucepan. Add shallots, garlic, and roasted red peppers and saute until shallots turn a golden brown. Add duck confit and cook until a little bit of the fat begins to melt off. Add white wine and let the alcohol burn off for one minute. Add duck broth and bring to a boil. Reduce heat and simmer for 5 minutes or so. Bring back to a boil and add Orzo. Cook for 10 minutes or until orzo is al dente. Remove duck legs from the pan and move to wide, shallow serving bowl. Pour cooked orzo over the legs. The meat should easily separate from the bone as you eat. Enjoy!

* Per serving · 4 servings · Values may vary.

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