Red Wine Braised Duck Leg • St. Francis Winery & Vineyards

Ingredients

• Pair with Pinot Noir
• Preheat oven to 275F
• In a pan big enough to hold all six duck legs or in a dutch oven, heat oil up over medium high heat until it ripples and then brown off both sides of duck
• Turn heat to low, remove duck legs from pan and remove any extra fat
• Deglaze pan with red wine scraping up any bits that are stuck
• Return duck legs to pan with onion, carrot, celery, garlic, peppercorns and thyme
• Heat up wine and stock together and when hot, pour over duck legs, cover pan and place in oven for 75 minutes
• Check for doneness with a skewer or toothpick. There should be no resistance
• Allow duck to cool in the liquid for 45 minutes at room temperature, carefully remove duck legs and place on a sheet pan, wrap and cool
• Strain liquid and cool, once fat has cooled on top of liquid remove and discard saving the braising liquid
• This stage is best done the day before
• Preheat oven to 350F
• Heat olive oil up in a large pan over medium high heat and sweat onions, add garlic and cook for 30 seconds, add tomato paste and spaces and stir to toast
• Deglaze with reserved braising liquid, add raisins and tomatoes simmer (covered) for 10 minutes and uncovered for 10
• arrange duck legs into pan with sauce and bake for 15 minutes covered and 15 minutes uncovered remove from oven, fold in chickpeas and golden raisins and stir to mix
• season to taste with salt and pepper
• serve over herbed cous cous
• Bring liquid to a boil
• Turn off heat and stir in cous cous
• Cover and let sit ten minutes
• Fluff with a fork, fold in herbs, and season to taste with salt and pepper