Ingredients
Italian Red-Wine Braised Duck with Olive Gremolata
TOTAL TIME About 2 1/2 hours
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INGREDIENTS
4 Muscovy duck legs (about 4 pounds), untrimmed
Salt and pepper
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PREPARATION 1. Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months 2. Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight. 3. Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose. 4. Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Premium five spice — char siu, roast duck, braised pork belly
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Sweet plum sauce — roast duck, spring rolls, mu shu, dipping