Steam-Braised Duck Legs with Red Wine and Dried Fruit | Combi Steam Oven Recipes

Name: Steam-Braised Duck Legs with Red Wine and Dried Fruit | Combi Steam Oven Recipes
Total time: 130 min
Ingredients: 4 whole of duck legs (about 2 pounds total), excess fat trimmed; of Kosher salt and freshly ground black pepper; 2 large of shallots, thickly sliced (about 1 cup / 115g); 2 small of carrots, peeled and sliced 1/2-inch thick on the diagonal (about 1 scant cup / 120g); 8 cloves of garlic (30g), lightly crushed; 3 Tbsp (45g) of tomato paste; 1 cup of dry but fruity red wine, such as Merlot; 2 cups of chicken stock; 2 Tbsp (40g) of peach or apricot preserves; 1 1/2 tsp of soy sauce; 4 of dried pears (70g), halved lengthwise; 1/2 cup (90g) of dried apricots; 1/3 cup (50g) of dried tart cherries; 2 large sprigs (10g) of fresh thyme; 2 of bay leaves; 1 of star anise

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Duck does not have to be reserved to be enjoyed only on a night out to a fancy restaurant. With this recipe and the help of the Anova Precision Oven, duck legs can be served at your home anytime the...

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Ingredients

4 whole of duck legs (about 2 pounds total), excess fat trimmed
of Kosher salt and freshly ground black pepper
2 large of shallots, thickly sliced (about 1 cup / 115g)
2 small of carrots, peeled and sliced 1/2-inch thick on the diagonal (about 1 scant cup / 120g)
8 cloves of garlic (30g), lightly crushed
3 Tbsp (45g) of tomato paste
1 cup of dry but fruity red wine, such as Merlot
2 cups of chicken stock
2 Tbsp (40g) of peach or apricot preserves
1 1/2 tsp of soy sauce
4 of dried pears (70g), halved lengthwise
1/2 cup (90g) of dried apricots
1/3 cup (50g) of dried tart cherries
2 large sprigs (10g) of fresh thyme
2 of bay leaves
1 of star anise