Braised Duck Legs
Source: Duck Legs Braised in Port and Dried Cherries, All About Braising, pg 42Molly Stevens, Site Name
Local Cookbook: All About Braising
Ingredients
- 4 duck legs, large
- 1 tsp coriander seeds, lightly toasted
- ½ tsp black peppercorns,
- ½ tsp allspice berries,
- 1 Tbsp fresh thyme, chopped, or 1 teaspoon dried
- 1 ½ tsp coarse salt,
- ½ cup dried Bing cherries (with no sugar added),
- 1 cup tawny port,
- 1 shallot, large, thinly sliced
- 1 bay leaf,
- 1 cup chicken stock, ideally homemade
- coarse salt + freshly ground black pepper,
I wasn’t able to find a whole duck to buy for our Christmas Eve 2015 dinner, so instead bought duck legs.
I ended up stretching the braise mixture with celeriac and shiitake mushrooms, and also substituting sherry instead of port. It was good, but the flavour got blasted out by the cherries, especially since I did end up with sweetened dried cherries.
