i am making pomegranate -
braised duck legs for dinner tomorrow, and this salad looks like the perfect thing to pair it with!
Not exact matches
I love
duck legs, and my favorite way to cook
duck until now has been a similar cooking method -
braised and then roasted to crisp up the skin - but it's been to top a spicy Chinese noodle soup!
After washing the dry rub off and patting the
duck legs dry, place skin side down in a large
braising pot with a few cloves of garlic and thyme.
So, in this week's edition of «Sarah's Red Wine - Fueled
Braising Adventures», I'm coming at you with
duck legs.
Turn
duck legs skin side up and continue to
braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2 — 2 hours longer.
Remove
duck legs from
braising liquid, brushing off any seeds or fat clinging to surface.
Duck legs have so much fat on them already —
braise them with at least a half - cup of water or stock to begin rendering fat.