Monday, October 27, 2008

Duck legs for Winter

Winter is coming fast and with it are all the cold weather comfort meals, one of my favorites is slow braised duck legs, these are slowly cooked in wine, aromatic vegetables and fresh herbs. The legs take on all the rich flavors of the simmering liquid and become falling apart tender. The next step is to take the duck legs and put skin side down in a non stick pan to crisp up the skin, while this is going on the vegetables are removed from the broth and reserved, the stock is strained and simmered till reduced to a sauce consistency. Arrange the duck with the vegetables on a platter and spoon the sauce over the crispy skinned duck legs.

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