Spiced Red Wine-braised Duck Legs » Dish Magazine

Ingredients

• 4 whole duck legs (see Cook’s note)
• sea salt
• ground pepper
• 1 tablespoon olive oil
• 2 onions, sliced
• 1 large carrot, peeled, sliced
• 2 cloves garlic, crushed
• 2 bay leaves
• 3 long sprigs thyme leaves
• 2 tablespoons each pomegranate molasses and tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon each ground cumin and ground turmeric
• ½ teaspoon ground cinnamon
• long strips orange peel
• juice 1 orange
• 16 dried apricots
• 1 cup each red wine and beef stock