Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

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
• • 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...

View full recipe at Epicurious