Apple Cider-Braised Duck Legs
Indulge in tender Apple Cider-Braised Duck Legs with a balance of sweet apples and tangy vinegar for a special Rosh Hashanah or holiday meal. Perfect for feeding guests!
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 andrewzimmern.com.
Cooking tools:
- Cast-iron casserole
- Skillet
- Slotted spoon
- Plate
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving platter
- Tongs
- Stove
- Oven
- Refrigerator
- Microwave
- Paper towel
- Colander
Ingredients
- Four 10-to-12-ounce duck legs, excess fat removed
- Salt
- Pepper
- 4 tablespoons olive oil
- 2 medium carrots, cut into 1/3-inch-thick rounds
- 1 small fennel bulb—halved, cored and cut into 1/2-inch pieces
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 3 medium shallots, halved lengthwise
- 3 cups apple cider
- 2 thyme sprigs
- 2 bay leaves
- 1 tarragon sprig
- 2 ounces pancetta, cut into 1/4-inch batons
- 1 cup frozen pearl onions, thawed
- 1/2 pound cremini mushrooms, cut into 1/4-inch-thick slices
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
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