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
1/2 teaspoon coriander seed, toasted and coarsely ground
1/2 teaspoon fennel seed, toasted and coarsely ground
2 tablespoons olive oil
2 cups finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 large thyme sprig
1 bay leaf
1 4-inch strip of orange peel, pith removed
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup chopped canned or fresh tomatoes
1 cup dry red wine
3 cups chicken broth
Pinch cayenne or red pepper, optional
Olive gremolata for garnish (recipe here)
Preparation
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.
