Holiday Feast: Red Wine Braised Duck Leg

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are more affordable and lower in fat.

Season duck legs with salt and black pepper, then leave uncovered in the fridge for 2 days to dry.

Heat oil in a hexclad 10-inch wok over low heat at about 275°F.

Place duck legs skin-side down in the wok and let them render slowly.

Prep the vegetables: peel the onion, cut it in half, and then into large pieces.

Wash and scrub the carrots, then roll cut them into large pieces.

Slice the garlic cloves thickly.

After 10 minutes of cooking the duck, flip it to crisp the skin.

Increase the heat to 325°F and remove the duck legs to a resting rack.

Add the onion, carrots, garlic, and potatoes to the wok, along with 1.5 teaspoons sea salt, 1 teaspoon black pepper, and 0.5 teaspoon chili flakes; stir to combine.

Add 1 tablespoon of spicology butter and a small sprig of sage on top.

Add 1 cup of sapphire grapes to the mixture.

Deglaze the pan with 10 oz of red wine and 10 oz of chicken stock, or duck stock if available.

Return the duck legs to the wok, cover, and simmer for 15 minutes.

Transfer the wok to a preheated oven at 350°F for about 30-45 minutes, checking for doneness.

After 30 minutes, check the duck; it should be falling off the bone.

Finish with a sprinkle of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens