Duck Braised in Bunyuls
Banyuls, called for in this duck recipe, adapted from one in Suzanne Goin's book, is a fortified wine from France's Roussillon region.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Braising pan
- Saute pan
- Microplane
- Pepper mill
- Fine-mesh sieve
- Ladle
- Wooden spoon
- Paring knife
- Chef's knife
- Cutting board
- Baking sheet
- Saucepan
- Oven
- Stove
- Refrigerator
- Measuring spoon
- Measuring cup
- Plastic wrap
- Aluminum foil
- Serving bowl
Ingredients
- 6 large duck legs, 8—10 oz. each
- 1 tbsp. thyme leaves, plus 6 whole sprigs thyme
- Zest of 1 orange
- 1 tbsp. freshly cracked black pepper
- Kosher salt
- 2 tbsp. extra-virgin olive oil
- 11/2 cups diced onion
- 1/2 cup diced fennel
- 1/2 cup diced carrot
- 1 bay leaf, preferably fresh
- Freshly ground black pepper
- 2 tbsp. balsamic vinegar
- 2 cups banyuls
- 3 cups chicken stock
- 1/4 cup flat-leaf parsley leaves
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