Wine Braised Duck Legs at Helen Terpstra blog

Wine Braised Duck Legs. 1/2 cup dry red wine. They cook more quickly and. 6 whole duck legs, trimmed of excess fat; Zest of half an orange (or zest of half a lemon. Duck breasts, wings, or legs work equally well in this dish, all taking on a striking dark color from the wine. 2 heads garlic, cloves separated and. Look for small pekin (sometimes called long island) duck legs, about 8 ounces each; Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. 3 or 4 branches of thyme; The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Rather than adding the traditional dash of blood often used in a civet, i. 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat. Sea salt and freshly ground black pepper; Pour off fat accumulated in roasting pan and reserve for another purpose.

2 heads garlic, cloves separated and. Pour off fat accumulated in roasting pan and reserve for another purpose. Zest of half an orange (or zest of half a lemon. Look for small pekin (sometimes called long island) duck legs, about 8 ounces each; Rather than adding the traditional dash of blood often used in a civet, i. Duck breasts, wings, or legs work equally well in this dish, all taking on a striking dark color from the wine. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat. Sea salt and freshly ground black pepper; 1/2 cup dry red wine.

Savoring Time in the Kitchen Wine Braised Duck Legs and Other Winter

Wine Braised Duck Legs 1/2 cup dry red wine. Pour off fat accumulated in roasting pan and reserve for another purpose. They cook more quickly and. Zest of half an orange (or zest of half a lemon. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Sea salt and freshly ground black pepper; The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Rather than adding the traditional dash of blood often used in a civet, i. 3 or 4 branches of thyme; 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat. Duck breasts, wings, or legs work equally well in this dish, all taking on a striking dark color from the wine. 2 heads garlic, cloves separated and. Look for small pekin (sometimes called long island) duck legs, about 8 ounces each; 1/2 cup dry red wine. 6 whole duck legs, trimmed of excess fat;