Duck Legs Braised With Red Wine and Lime

1. 1

   Preheat the oven to 250 degrees.

2. 2

   Season the duck with salt and pepper.

3. 3

   Place a stew pot over medium-high heat, and add the oil.

4. 4

   When hot, add the duck, skin side down, and cook until golden brown.

5. 5

   Rotate the legs and cook for 30 seconds more; transfer to a plate.

6. 6

   Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes.

7. 7

   Stir in the lime zest and serrano chili.

8. 8

   Add the red wine, 1/2 cup of water and a pinch of salt.

9. 9

   Nestle the duck legs, skin side up, on top of the onions.

10. 10

    Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.

11. 11

    Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm.

12. 12

    Puree the remaining onions, the cooking liquid and lime juice in a blender.

13. 13

    Adjust to taste with salt and lime juice.

14. 14

    Stir in half of the cilantro.

15. 15

    Mound the reserved onions in the centers of 4 plates.

16. 16

    Put a duck leg on top of each, and pour the sauce around the duck.

17. 17

    Sprinkle the remaining cilantro over each plate.

18. 18

    Serve as a hearty appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.