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

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

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