Red Wine Braised Duck Legs

We love duck in our house and personally, I'd rather have it that almost anything else. Rich, moist and incredibly delicious and very easy to make, this particular recipe from Gourmet magazine is about as good as it gets.

Browned in my favourite Dutch oven on medium high until golden colored on both sides, I scooped the fat out of the pan as it accumulated so I could save it for another use down the road - like maybe some oven roasted potatoes! After the duck was nicely browned, it was removed to a plate, and red wine reduced to a syrupy consistency then joined by 2 bulbs worth of skinned garlic cloves, fresh thyme and a mixture of dried fruit including sour cherries, raisins and apricots. The duck was returned to the pot and topped with chicken stock, then the whole thing braised in the oven, uncovered for 2 hours.

The result - incredibly moist, tender, flavorful meat and very crisp mahogany colored skin. I changed the recipe a might and contrary to the recipe's instructions, I saved all the garlic and fruit in the sauce and finished it with a glug of Applejack brandy, more dried fruit and a touch of cornstarch to give it a glossy finish. I mean why let that soft sweet buttery garlic go to waste? Served on top of some lemon pepper papparadelle, it was restaurant quality divine and all from the comforts of home. 

Speaking of home, Big Guy made it in one piece although I think his muscles are telling him he should have taken it a little easier. He ended up going 18 miles his first day with a 30 pound pack on his back and camped out by some water overnight to be kept awake by cramping legs and singing frogs. He called me at exactly 10:27 yesterday morning to say he'd limped through the last 4.5 miles was waiting at the park entrance for a ride home. He looked really rough, definitely dehydrated, super tanned and very proud of himself. What can I say except it's obvious to me that God definitely takes care of fools and idiots. Just sayin'. 

Red Wine Braised Duck Legs with Dried Fruit (adapted from Gourmet Magazine)

6 whole duck legs, thighs attached (approximately 4.5) pounds of meat

2/3 cup dry red wine

2 heads garlic, cloves separated, peeled and left whole

8 fresh thyme sprigs

1-1/4 cups mixed dried fruit (I used sour cherries, apricots and raisins)

5 cups chicken broth (or more as needed)

2 to 3 tablespoons Applejack brandy

1 teaspoon cornstarch mixed with 2 tablespoons chicken stock

Salt and pepper as required

Buttered noodles

Wash and dry duck legs well, trimming any excess fat away. Season well with salt and pepper. Heat heavy Dutch oven over medium high, add duck legs skin side down and b rown in a single layer until skin is golden colored. Remove fat from pot as it accumulates and save for another use. Turn legs over and cook until browned on the other side, then transfer to a plate.

Preheat oven to 350. Remove fat from Dutch oven and return pot to heat. Add red wine and stir bottom of pot to loosen any browned bits. Cook until wine is reduced to a syrup, then add garlic, thyme and half of the dried fruit. Return reserved duck legs and any accumulated juices to the pot, arranging duck in a single layer with skin side up. Add chicken stock and bring pot to a simmer. Place pot in oven, uncovered and cook for 2 hours or until duck is very tender. Check liquid level during last half hour of cooking and add more as necessary – as long as the pot isn’t dry.

Remove duck legs and place on a platter. Skim any additional accumulated fat from Dutch Oven – (I placed a layer of paper towels on top of the pot to blot up the fat, then very quickly and carefully removed it with tongs), leaving as much of the braising liquid as possible.  Remove thyme branches from pot using tongs. Over low heat, add remaining dried fruit, brandy and cornstarch slurry to the pot and cook until sauce is clear and glossy. Taste for seasoning and add salt and pepper as needed. Serve duck legs over noodles topped with sauce.  Serves 4 to 6

A year ago - Fudge Crinkle Cookies 

Two year's ago - Pork Chops with Balsamic Reduction

Comments

[Lea M. Callais]

I adore duck & this looks like perfection! Glad the big guy made it home safe.

[June]

This is so easy and very delicious. The garlic is amazing and the tartness of the dried sour cherries a really good foil for the richness of the duck. The Applejack could be replaced with marsala or even bourbon. Yes, it was a great relief to see that smiling face yesterday!

[Lorraine]

I need to find a source for duck legs! This looks fabu! I don't even want to think about what the big guy looked like when he made it home. Glad he is back in one piece and still able to walk. Funny that you cooked legs for his homecoming.

[June]

Lorraine - we get our duck from our favorite Asian market (frozen), so you might want to check yours out or maybe she could get them in for you. Yes, he's back but walking is a relative term although he's much better today. I didn't even think of the "leg" significance but we sure had a good laugh about it!