Braised Duck Legs

Braised Duck Legs
Prep Time: 30 min     Cook Time: 2 hrs      Ready In: 2hr 30 min
Serving Size: 6


INGREDIENTS

6 Large Duck Legs Defrost overnight in the fridge ( Ava.@ Save on Foods, frozen individually packed)
1 Cup of Dry Red Wine
2 Heads of Garlic
8 Fresh Spring of Thyme
1/2 Cup of Raisins
1/2 Cup of Dry Sour Cherries
4 Cups of Chicken Stock



DIRECTIONS

Pre-heat oven to 350 degrees. Season duck legs with salt and pepper to taste.
Bring a large pan to medium heat, brown legs skin side down for 10- 15 minutes. Turn leg over and cook for two more minutes over medium heat.

Remove duck leg from pan. Deglaze pan with red wine, scraping down the bits that are on the bottom of the pan. Boil wine for 3 minutes and add in garlic, thyme and dried fruits. Return duck legs, skin side up to the pan. Add broth to the pan and place into oven let simmer for 2 hours uncovered.

Take out legs and set a side. Pour the braising liquid into a oil separator. Remove fat and set a side. Pour the braising liquid through a sieve and onto a sauce pan. Boil liquid until reduced to 1/3 the volume.

Serve duck legs with long green beans and mashed potatoes!