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

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

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


Best Wine Deals

See More Deals





Snooth Media Network