BRAISED DUCK LEGS on red wine | By Alice Waters | From Chez Panisse Cafe Cookbook

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Preheat the oven to 230 degrees Celsius.

In a cast-iron skillet over medium heat, add 1 tablespoon of duck fat.

Add the diced onion and carrots to the skillet and sauté for 5 minutes or until lightly browned.

Warm the chicken stock in a small pot.

Place the browned vegetables at the base of a baking dish to create a base layer for the duck.

Add the bay leaf, thyme, sliced garlic, orange zest, red wine, and duck legs (skin side down) on top of the vegetables.

Pour the warmed chicken stock over the duck legs.

Seal the baking dish tightly with aluminum foil and bake for 20 minutes.

Lower the oven temperature to 180 degrees Celsius and bake for an additional 45 minutes.

After about 1 hour, remove the foil and turn the duck legs skin side up.

Return the dish to the oven uncovered for 15 more minutes to crisp the skin.

Carefully remove the duck legs and reduce the sauce in the pan.

Cooking Techniques

Equipment Needed

Spice Level: