Рецепт Red-Wine Braised Duck Legs

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face it: You can only eat so much chicken, so many ways. Well how about Duck
more often than I have been doing. You can also find duck more readily than
The truth is, as Mr. Ash points out, if you can cook chicken, you can
would often spill grain into the canals and the ducks ate it up. They slowly increased in size, grew white
4 whole duck legs,
about 8 oz. each, trimmed of excess fat
Kosher salt and
freshly ground black pepper
1 Tbs. olive oil
1 cup dry red wine;
more as needed
1 cup chopped mixed
dried fruit, such as sour cherries, apricots, pitted prunes, currants, or
raisins
1 head garlic, cloves
separated, smashed gently with the side of a knife, and peeled
2 tsp. dried thyme
Pinch crushed red
pepper flakes
4 cups unsalted
chicken stock
2 tsp. cornstarch,
optional
2 Tbs. capers, rinsed
2 Tbs. chopped fresh
flat-leaf parsley
1 to 2 tsp. fresh
lemon juice
Heat the oil in a deep 12-inch skillet, preferably cast
2 minutes. Add 1/2 cup of the dried fruit, the garlic, thyme, and red pepper
to 10 minutes. Add the remaining 1/2 cup dried fruit. Simmer the sauce until