Friday, October 05, 2007

Braised Duck Legs with Figs

Copyright 2007 by Cooking With The Single Guy

2 duck legs with thighs
5 to 7 Mission figs, stem removed and diced
½ cup red wine
1 cup beef or veal broth
1 bay leaf
¼ cup shallots, finely diced
salt and pepper
extra virgin olive oil

Preheat oven to 350 degrees

Season duck legs with salt and pepper and drizzle with olive oil. Set aside.

In a large skillet or saute pan over medium high heat, sear the duck legs to brown and render some of the duck fat. (Be sure to brown all over the skin.) Remove the legs and set aside. In same pan, add shallots and saute until translucent (about 2 minutes) using the duck fat. Deglaze the pan with the wine, then add broth, figs and bay leaf. Pour everything from the pan into a baking dish or dutch oven. Place duck legs (skin up) on top of liquid mixture and cover. Place in oven to cook. After 2 hours, remove cover and cook for another 30 minutes to an hour to crisp the duck skin.

Remove from oven. Plate legs with figs and sauce drizzled on the side or on top.

Makes 2 servings. Serve with mashed potatoes and sauteed green vegetable of your choice.

Pair with a glass of Syrah or Cabernet Sauvignon.

TIP: Duck can be pretty fatty, so the sauce that’s created after braising for 2.5 to 3 hours can be oily. (The more you brown the skin and render some fat, the less oil during the braising.) If it’s too oily for your taste, pour all the liquid from your baking dish into a cup and let the oil float to the top. Skim off fat and then you can warm up your remaining sauce or add some flour to thicken it a bit.

No comments: