Braised Duck Legs with Apple Cider, Squash and Rosemary
2 duck legs
1 TBSP vegetable oil
2 sprigs rosemary, 1/2 TBSP thyme, 1 bay leaf, tied in a boquet garni
3 green onions, chopped
1 small carrot, chopped
6 garlic cloves
2 cups mixed dice of carrots, fennel (or other hard squash)
1/2 cup apple jack
1 cup apple cider
1 TBSP red wine vinegar
In a large saute pan over high heat, brown the duck legs in the oil. Skim away any fat, and add the herbs, garlic, green onions, and carrot, tossing. Add the apple jack and cider, bring to a low boil.
Cover pan and cook legs, simmering for 75-90 minutes until tender. Remove lid, and skim fat. Reserve legs to a side plate and strain broth, discarding solids. Return the clean broth to the pot, add the diced vegetables and reduce liquid to a sauce consistency, returning the legs to the pot to heat through. Season with the vinegar, salt and pepper (to taste) and serve.
Notes: This turned out quite well, the fennel and carrots being particularly flavorful. Definitely a keeper.Posted by Jennifer at October 31, 2005 12:42 AM | TrackBack