Braised Duck Legs

I was searching for another way to cook these, other than confit, and found one, made a bunch of changes to suit our taste, and voila! Delicious.

Heat a heavy kettle big enough to hold legs in 1 layer over medium high heat.

Add duck legs , skin side down and cook 15-20 minutes until dark browne.

Remove fat with a bulb baster as it renders.

Turn legs over and cook for 2 more minutes.

Remove to a plate.

Pour most of the fat out.

Add garlic , onions , celery , carrot , cook until softened.

Add red wine , turn heat to high , deglaze the pan.

Add 1 / 2 c fruit and add legs back to pan , skin side up.

Add duck stock , thyme , bring to simmer , uncovered , cook for 1 1 / 2 hrs.

Transfer legs to a platter.

Skim fat off the top of the braising liquid.

Heat to boil and cook until reduced by half.

Add remaining fruit , cook until thickened.

Season with salt and pepper , serve over legs.

duck legs, dry red wine, garlic, onion, carrot, celery, dried fruit, thyme, salt and pepper, chicken stock