Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

Name: Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons whole black peppercorns; 59 milliliters brandy; 3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces; 4 teaspoons coarse kosher salt; 1 Tbsp coriander seeds; 1 teaspoon cumin seeds; 237 milliliters dry white wine; 4 kilograms 10 whole duck leg-thigh pieces (about , trimmed of excess skin and fat; 1 teaspoon fennel seeds; 6 garlic cloves, peeled; 2 teaspoons honey (optional); 2 inches (3x lemon peel (yellow part only); 355 milliliters low-salt chicken broth; 2 mediums onions, halved, cut into 1/2-inch thick wedges; 237 milliliters picholine* or other brine-cured green olives

Spice-Rubbed Duck Legs Braised with Green Olives and Carrots is a gluten free, dairy free, and primal main course. This recipe makes 6 servings with 988 calories, 110g of protein, and 47g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, carrots, duck leg-thigh pieces, and a few other things to make it today. To use up the brandy you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes.

Ingredients you will need

Toast

Equipment you will use

Frying Pan

Transfer to mortar or spice grinder; grind to coarse powder.

Equipment you will use

Mortar And Pestle

Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.

Ingredients you will need

Duck Leg

Salt

Equipment you will use

Baking Sheet

Bowl

Preheat oven to 300°F. Pat duck gently to remove moisture, removing as little spice mixture as possible.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches.

Ingredients you will need

Duck Leg

Whole Duck

Equipment you will use

Frying Pan

Transfer duck legs to roasting pan, skin side up.

Ingredients you will need

Duck Leg

Equipment you will use

Roasting Pan

Pour fat from skillet.

Equipment you will use

Frying Pan

Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits.

Ingredients you will need

Brandy

Equipment you will use

Frying Pan

Add wine. Boil until liquid is reduced by half, about 3 minutes.

Ingredients you will need

Wine

Add broth; bring to boil.

Ingredients you will need

Broth

Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in 350°F oven 20 minutes.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Lemon Peel

Vegetable

Duck Leg

Carrot

Olives

Broth

Onion

Whole Duck

Meat

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers).

Ingredients you will need

Duck Leg

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan.

Ingredients you will need

Vegetable

Olives

Sauce

Equipment you will use

Roasting Pan

Bowl

Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.

Ingredients you will need

Salt And Pepper