Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens
Photo by Lara Robby

Ingredients

  • Salt and fresh-ground pepper
  • 2 tablespoons olive oil
  • 1 sprig fresh thyme, rinsed
  • 2 cloves garlic, peeled and minced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon butter
  • About 1 tablespoon lemon juice
  • + 12 more ingredients
    • ¼ cup minced shallots
    • ¼ cup minced shallots
    • 1 flat anchovy (optional), minced
    • 4 duck legs (about 8 oz. each)
    • 2 tablespoons olive oil
    • About 1 bottle (750 ml.) Pinot Noir
    • 1 dried bay leaf
    • 1 onion (about 8 oz.), peeled and chopped
    • 1 teaspoon herbes de Provence
    • 1 pound broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 pounds mustard greens, rinsed, trimmed, and sliced crosswise
    • About ¼ teaspoon cayenne
    • About 1 bottle (750 ml.) Pinot Noir

1. Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. 2. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over...

View full recipe at My Recipes

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