Cooked - Red Wine-braised Duck Legs With Sour Cherries

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Red Wine-braised Duck Legs With Sour Cherries

4.0

1 tablespoon olive oil

8 duck legs with thighs, trimmed of fat

1 teaspoon each: salt, freshly ground black pepper

1 cup pinot noir or other red wine

10 cloves garlic, split

1 cup dried cherries, cranberries or chopped apricots

8 sprigs thyme

4 cups chicken broth

1 pound parsnips, peeled, cut into 1-inch pieces

2 cups chicken broth

1 tablespoon unsalted butter

½ teaspoon each: salt, fresh lemon juice

Dash each: ground red pepper, ground nutmeg

2 firm, ripe pears, such as Bosc, cored and halved

1 tablespoon balsamic vinegar

2 teaspoons olive oil

1 teaspoon minced fresh thyme

½ teaspoon each: salt, freshly ground black pepper

For duck, heat the oven to 350 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the duck with salt and pepper. Place duck, skin-side down in batches if necessary, in a single layer in the skillet. Cook until skin is golden brown, about 5 minutes. Turn (using caution as the duck fat splatters a lot); cook 5 minutes. Remove legs to a platter; discard fat in skillet.
Add wine to the skillet; cook over medium heat, stirring to scrape up browned bits, to reduce by half, about 15 to 20 minutes. Add the garlic, ½ cup of the dried fruit and the thyme. Place duck on top of the fruit. Add the broth; heat to a simmer. Place the skillet in the oven. Cover; braise until the meat begins to separate from the bone, about 2 hours.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyHard ⏰ 3h

Created 27 weeks ago

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