Red Wine–Braised Duck Legs

Name: Red Wine–Braised Duck Legs
Yield: Makes 6 servings
Ingredients: 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat; 1/2 cup dry red wine; 2 heads garlic, cloves separated and peeled; 8 sprigs fresh thyme; 1 cup mixed dried fruit, such as sour cherries, chopped apricots, chopped pitted prunes, and raisins; 5 cups low-sodium chicken broth; Accompaniment: buttered noodles or roasted and mashed potatoes

November 7, 2012

These slow-cooked duck legs take several hours to braise, but the hardest thing about this recipe is waiting for the tender meat to finish cooking. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Dried fruits and a hearty dry red give the sauce its rich appeal. Serve with buttered noodles, mashed potatoes, or fluffy quinoa.

Recipe notes

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