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Spice-Rubbed Duck Legs Braised with Green Olives and Carrots


Spice-Rubbed Duck Legs Braised with Green Olives and Carrots Recipe

Ingredients:
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 4 teaspoons coarse kosher salt
  • 10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
  •  
  • 1/4 cup brandy
  • 1 cup dry white wine
  • 1 1/2 cups low-salt chicken broth
  • 2 medium onions, halved, cut into 1/2-inch thick wedges
  • 6 garlic cloves, peeled
  • 3 3x1/2-inch strips lemon peel (yellow part only)
  • 2 bay leaves
  • 3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces
  • 1 cup picholine* or other brine-cured green olives
  •  
  • 2 teaspoons honey (optional)
Directions:
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Rank

41.8959049906


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