Duck Legs Braised in Red Wine

1. 1

   Pierce the skin of the duck in several places.

2. 2

   In a large heavy saucepan, over moderately high heat, brown the duck first skin side down until they are almost mahogany colored about 15-20 minutes.

3. 3

   Turn and brown the other side 3 or so minutes.

4. 4

   Remove duck from pan and carefully pour off the rendered duck fat.

5. 5

   We use it to roast potatoes that we serve with the meal.

6. 6

   Return pan to heat and add onion, garlic and thyme to pan and stir.

7. 7

   Add salt to taste.

8. 8

   Add wine to pan and deglaze scraping up any bits in the bottom.

9. 9

   Return duck to pan, skin side up.

10. 10

    Add fruit.

11. 11

    Reduce heat to simmer, cover pan.

12. 12

    Simmer on low for 2 hours.

13. 13

    Remove duck from pan.

14. 14

    Reduce liquid in pan until it has thickened somewhat.

15. 15

    Serve over duck.

* Per serving · 4 servings · Values may vary.

No additional tips available.