Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

Photo by Brian Leatart
Ingredients
- 1 cup dry white wine
- 1 tablespoon coriander seeds
- ¼ cup brandy
- 2 medium onions
- 6 garlic cloves
- 2 teaspoons honey
- 1 ½ cups low-salt chicken broth
- + 9 more ingredients
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- 10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
- 4 teaspoons coarse kosher salt
- 3 3x1/2-inch strips lemon peel
- 3 carrots
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 cup picholine or other brine-cured green olives
- ½ teaspoon whole black peppercorns
- 1 teaspoon fennel seeds
Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered o...
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