Print Recipe | Back to Recipe Home
Braised Duck Legs with Apple Cider, Squash and Rosemary
SUBMITTED BY: Unknown
duck legs, this includes the thighs and is traditionally sold as an entire dark quarter but is conventionally called 'legs'.
1T canola oil
2 sprigs rosemary, 2 sprigs thyme, 1 bay leaf, tied in a bouquet garni
1 small leek and 1 small carrot, chopped
6 garlic cloves
2 cups mixed dice of hard squash, onions, fennel, carrot, celery, leek etc….your choice
½ cup Calvados or apple jack (domestic apple brandy)
1-cup apple cider
1T red wine vinegar6
In a large sauté pan over high heat, brown the duck legs in the oil.
Skim away any fat, and add the herbs, garlic, leek and carrot, tossing.
Add the calvados, cider and bring to a low boil.
Cover pan and cook legs, simmering, for 75-90 minutes until tender.
Remove lid, and skim fat. Reserve legs to a side plate and strain broth, discarding solids.
Return the cleaned broth to the pot, add the diced vegetables and reduce liquid to a sauce consistency, returning the legs to the pot to heat through.
Season with the vinegar, salt and pepper and serve.
Serve over polenta or root vegetable mash.
Makes 4 servings.