You must be logged in to post a review.
Duck (or chicken) legs braised in red wine with dried fruit,
Pierce the skin of the duck in several places. In a large heavy saucepan, over moderately high heat, brown the duck first skin side down until they are almost mahogany colored — about 15-20 minutes. Turn and brown the other side — 3 or so minutes.
Remove duck from pan and carefully pour off the rendered duck fat. We use it to roast potatoes that we serve with the meal.
Return pan to heat and add onion, garlic and thyme to pan and stir. Add salt to taste. Add wine to pan and deglaze scraping up any bits in the bottom. Return duck to pan, skin side up. Add fruit. Reduce heat to simmer, cover pan. Simmer on low for 2 hours.
Remove duck from pan. Reduce liquid in pan until it has thickened somewhat. Serve over duck.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!