Braised Duck Legs with Figs, Star Anise, and Winter Squash

Braised Duck Legs with Figs, Star Anise, and Winter Squash
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 4 medium carrots, cut into 1-½-inch pieces
  • 1 Tbs. Champagne vinegar
  • 1 Tbs. canola oil
  • 1 (2-½- to 3-lb.) winter squash (such as red kuri, buttercup, or kabocha), peeled, seeded, and cut into 1-½-inch cubes
  • 6 to 8 cups lower-salt chicken broth
  • 1 medium yellow onion, cut into 1-½-inch pieces
  • + 7 more ingredients
    • 1 lb. dried figs, stemmed and thinly sliced (about 3 cups)
    • 2 medium celery stalks, cut into 1-½-inch pieces
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • 6 medium cloves garlic, minced
    • 2 whole star anise
    • 6 (12- to 16-oz.) fresh duck legs, trimmed of excess fat
    • 4 sprigs fresh thyme

Season the duck legs with 1 Tbs. salt and 1-1/2 tsp. pepper. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium-high heat for 2 minutes. Working in 2 batches, put the duck legs in the pot skin-side down and cook until the skin is very well browned and crisp, about 10 minute...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network