Best 20 Braised Duck Recipes

CRISPY BRAISED DUCK LEGS

Steps:

• Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
• When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
• Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
• Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

ROASTED AND BRAISED DUCK WITH SAUERKRAUT

Steps:

• Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
• Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
• Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

BRAISED DUCK LEGS AND SAUTéED DUCK BREAST

Steps:

• Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
• Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
• Preheat oven to 350°F with rack in middle.
• Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
• Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
• Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.

BRAISED DUCK

Steps:

• Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
• Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES

Steps:

• Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
• Preheat the oven to 425°F.
• In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
• The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
• Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
• Variations
• · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
• · Substitute dry sherry for half the wine.
• · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
• · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

BRAISED MUSCOVY DUCK

Steps:

• Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
• Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
• Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
• Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
• Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.

BRAISED DUCK WITH GLUTINOUS RICE

Steps:

• Steam duck for 30 minutes.
• Remove and cool.
• Mix rice with shrimps, salt, 1 Tbsp.
• of soy sauce, sesame oil, Chinese wine, pepper and scallions.
• Stuff duck with mixture and sew up cavity with thread.
• Place in casserole with water and simmer for 30 minutes or until tender.
• Remove and reserve liquid.
• In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
• of broth and simmer until thick.
• Add duck and glaze all over.
• Serve hot.

CRISPY BRAISED DUCK LEGS FROM FOOD.COM

Steps:

• 1. Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all. 2. When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes. 3. Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven. 4. Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS

Steps:

• Preheat oven to 350 degrees F.
• For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
• For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
• For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
• In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

WINE-BRAISED DUCK WITH LENTILS AND WINTER VEGETABLES

Steps:

• Heat oven to 350 degrees. Trim the duck legs, keeping the skin intact but removing any extraneous fat. Lay them in one layer on a baking sheet and season generously on both sides with salt and pepper.
• Heat a large skillet or Dutch oven on the stovetop over medium-high heat. Add duck legs, skin-side down, and cook until nicely browned, about 10 minutes. (The legs will render a fair amount of fat as they cook.) Flip and cook for about 5 minutes more, until lightly browned. Remove legs from pan and set aside.
• Pour off all but 3 tablespoons fat from the pan (reserve it for another use). Place pan back on the stove over medium heat. Add onion, carrot and celery, salt lightly, and cook, stirring, until softened, about 5 minutes. Stir in bay leaf, thyme sprig, fennel seed and allspice. Continue to cook, stirring, until vegetable mixture is lightly browned, about 5 minutes more.
• Add tomato paste and flour to vegetable mixture and stir well to coat. Cook for a minute or so, then add chicken broth and wine and bring to a simmer. Return duck legs to pan in one layer, skin-side up. (The liquid will not completely cover the legs.)
• Cover pan and bake for about 45 minutes, until legs are tender when probed with the tip of a paring knife.
• Cook the lentils: Pick over lentils for rocks and debris, then rinse well. Place in a saucepan with a good pinch of salt. Using the cloves, pin the bay leaf to the onion. Add to the pot along with thyme sprig. Cover lentils with water by about 2 inches and bring to a boil. Reduce heat to a simmer and cook, covered with lid ajar, until tender, about 20 to 30 minutes. Taste often so that lentils are neither under nor over-cooked. Adjust seasonings with salt and pepper.
• When duck legs are cooked, remove from the oven and reduce the heat to 225 degrees. Transfer duck legs to an ovenproof serving dish, cover, and keep warm in the oven. Pour braising liquid into a saucepan. Spoon off any fat that rises to the surface and discard. Simmer braising liquid over medium heat until slightly thickened. Pour liquid over duck legs in the serving dish.
• Meanwhile, cook the vegetables: Bring a pot of well-salted water to a boil. Add carrots, celery root and parsnips. Simmer until tender, about 8 to 10 minutes, then drain and toss gently with butter. Sprinkle with half the parsley and chives.
• To serve, place a duck leg, some lentils and a spoonful of vegetables on each plate. Spoon sauce over duck leg and finish with more parsley and chives. Alternatively, pass everything on platters, family-style.

BRAISED DUCK LEGS

Steps:

• heat a heavy kettle big enough to hold legs in 1 layer over medium high heat.
• add duck legs, skin side down and cook 15-20 minutes until dark browne.
• remove fat with a bulb baster as it renders.
• turn legs over and cook for 2 more minutes.
• remove to a plate.
• pour most of the fat out.
• add garlic, onions, celery, carrot, cook until softened.
• add red wine, turn heat to high, deglaze the pan.
• add 1/2 c fruit and add legs back to pan, skin side up.
• add duck stock, thyme, bring to simmer, uncovered, cook for 1 1/2 hrs.
• transfer legs to a platter.
• skim fat off the top of the braising liquid.
• heat to boil and cook until reduced by half.
• add remaining fruit, cook until thickened.
• season with salt and pepper, serve over legs.

BRAISED DUCK WITH RED CURRY

Steps:

• Chicken stock:.
• Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
• Duck Braise:.
• In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
• Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
• Curry:.
• Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
• Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
• Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
• Spoon into a serving dish and garnish with the julienned lime leaf.
• Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

BRAISED DUCK WITH GREEN BEANS, THAI STYLE

Steps:

• Remove excess fat from duck or duck legs. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer.
• Once bottom browns, turn. Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
• Transfer duck to a plate. Pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
• Add 2 tablespoons water and nam pla or soy sauce. Put duck on top of bean mixture and bring to a simmer. Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist. (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

BRAISED DUCK OVER RICE

Steps:

• Heat oven to 325 degrees. Place a large sauté pan over medium high heat. Add 1 tablespoon oil. Season duck pieces with salt and pepper to taste, and lay skin-down in the pan. Brown well on both sides, turning once. Drain off fat and return pan to heat. Add riesling and bring to a boil. Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar. Return to a boil, cover, and place in oven. Braise until meat is very tender, turning every 30 minutes, about 1 1/2 hours. Remove pan from oven, and let meat cool in pan.
• In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil. Stir in rice, cover, and reduce heat to very low so water barely simmers. Cook until water is absorbed, then uncover and stir. Meanwhile, transfer duck to a plate, reserving sauce. (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.) Discard duck skin and fat. Pull meat from bones, pulling it or cutting it into small slivers.
• Place a large sauté pan over medium-high heat, and add remaining oil. Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots. Sauté for 1 minute. Add duck, stirring to crisp edges. Add 1/4 cup of reserved sauce. Reduce until mixture is sticky. Mix in scallions.
• To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce. Sprinkle with cilantro, and serve.

BRAISED DUCK LEGS WITH POLENTA AND WILTED CHARD

Steps:

• For the duck:
• Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill).
• Place racks in upper and lower thirds of oven and preheat to 225°F. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8-10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6-8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1 1/2-2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1 1/2-2 hours longer.
• Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).
• For the polenta:
• While duck is chilling, preheat oven to 225°F. Bring milk and 2 cups water to a boil in a large saucepan. Season with salt and pepper; slowly stream in polenta, whisking constantly. Cook, whisking often, until it begins to thicken, about 5 minutes. Cover and transfer to lower rack in oven. Bake until polenta is thick and grains are soft, 20-30 minutes. Whisk to smooth out.
• For the assembly:
• While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium-high heat and cook until thick enough to coat a spoon, 15-20 minutes. Stir in vinegar; keep sauce warm.
• Remove polenta from oven; keep warm. Increase oven temperature to 400°F. Transfer duck legs, leaving fat behind, to a large rimmed baking sheet, placing skin side up. Roast on top rack until skin is crackling crisp, about 20 minutes.
• Meanwhile, remove ribs and stems from chard leaves by slicing away leaf from both sides of stalk. Slice stalk in half lengthwise; cut into 3"-long pieces. Tear leaves. Heat half of oil in a large skillet over medium-high. Cook garlic, tossing, until golden, about 2 minutes. Transfer to a large bowl. Add stems to skillet and cook, tossing, until crisp-tender, about 5 minutes. Transfer to bowl with garlic.
• Add remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutes. Season with salt and pepper. Toss in chard stems and garlic and transfer to a platter. Top with red pepper flakes and squeeze lemon over.
• Whisk Parmesan and butter into polenta. Serve duck with polenta, wilted chard, and sauce alongside.

'SHEPHERD'S PIE' WITH ASIAN BRAISED DUCK

Steps:

• Season the duck legs with salt and pepper. Heat a small stock pot to high. Sear the duck legs (no added oil) on both sides until brown. Remove legs and leave the rendered fat. Add the black beans, garlic and ginger and saute until soft, about 2 minutes. Add the onions and caramelize, about 4 to 5 minutes. Add the carrots, celery, shiitakes and season. Deglaze with shaoxing and reduce by 20 percent. Add the soy, sugar, thyme and duck legs and cover with water. Check for seasoning. Bring to a simmer and cook for 1 1/2 hours until soft. Strain duck legs and liquid and set aside. Bring liquid back to a boil and reduce by 50 percent. Skim if necessary. When legs are cool enough to touch, remove the meat and fat. Roughly chop up this mixture and mix in the strained vegetables/aromatics. In 4 individual oval flameproof baking dishes, place duck mixture in each. Ladle a little of the reduced liquid on top and top that with the mashers. All this can be done in advance. Bake in a preheated 400 degree oven for 30 minutes until bubbling. Change over to broiler and toast the top until brown. May serve with side salad.
• PLATING: Place baking dish on a plate with a side salad (optional). Otherwise, you can make 8 small dishes and serve as an appetizer.

BRAISED LOTUS AND LEEK DUCK

Steps:

• Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
• Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

DUCK LEGS BRAISED WITH RED WINE AND LIME

Steps:

• Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
• Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, 1/2 cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
• Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
• Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.