Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
Photo by Brian Leatart

Ingredients

  • 1 ½ cups low-salt chicken broth
  • 2 teaspoons honey
  • 6 garlic cloves
  • 2 medium onions
  • ½ teaspoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • ¼ cup brandy
  • + 9 more ingredients
    • 1 cup picholine or other brine-cured green olives
    • 1 teaspoon cumin seeds
    • 4 teaspoons coarse kosher salt
    • 10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
    • 2 bay leaves
    • 3 carrots
    • 3 3x1/2-inch strips lemon peel
    • 1 tablespoon coriander seeds
    • 1 cup dry white wine

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...

View full recipe at Epicurious

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