Now that it is finally getting colder in the Northeast I’ve been thinking about warming Fall meals and there is nothing that says early Fall like braised duck with dried fruit. Serve it with a side of polenta or cheesy grits for an unforgettable entrée.
Four whole duck legs
Cup of dried fruit (raisins, apricots, prunes)
Red Wine (French table wine will do)
- Add enough olive oil to coat a 12 inch skillet (cast iron is preferable).
- Sear duck skin side down and flip once, sufficiently browning both sides.
- Add stock and wine until duck legs are a quarter of the way submerged.
- Season with salt and pepper (teaspoon or more each).
- Add a cup of dried fruit and put heat down to medium low, cover, and cook for one hour – one hour, fifteen minutes.
- Remove each leg to serving plate, drain skillet for liquid and reduce on high to make an incredibly flavorful, medium thick sauce.
- Plate polenta/grits and drizzle sauce on entrée.
- Pair with medium bodied Cote du Rhone.