Cooking meat is something I find challenging. I’m always so paranoid and think that it’s either raw or over cooked. But with the help of my mom, we made braised duck using wine, onion, garlic and thyme. I actually made my own braising concoction after looking at two epicurious.com recipes (here and here).
Sear both sides of the duck leg, until brown.
After browning the meat, discard the oil. (If preferred, leave a teaspoon of oil).
Using the same pan/ pot that you used to brown the duck, cook onions, garlic, a few dry bay leaves and thyme till fragrant.
Deglaze with red wine and chicken stock and bring the liquid to a boil.
Nestle the duck legs back in the braising liquid and simmer on stove top for two hours (you can braise the duck in the oven).
I served the duck on a bed of mash potatoes with steamed green beans.
This meal is pretty simple for a weekday meal. If you don’t have time, you could sear the duck on the weekend and continue cooking the meal the day you’re ready to eat.
Photos via iPhone 6.