Braised Duck Legs With Dried Orange And Almonds

Recipe Ingredients

4 cups	948ml	Duck legs - (abt 2 to 3 lbs) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Virgin olive oil
		Flour - for dredging
2		Spanish onions - sliced 1/4" rounds (medium)
1		Leek - chopped 1/2" rounds (medium)
1		Carrot - chopped 1/4" rounds (medium)
1/2 cup	118ml	Grand Marnier
1 cup	237ml	Dry white wine
2 cups	474ml	Chicken stock
1/4 cup	59ml	Dried orange - plus
2 tablespoons	30ml	Dried orange
		= (available at specialty shops)
1/2 cup	46g / 1.6oz	Blanched sliced almonds - plus
4 tablespoons	60ml	Blanched sliced almonds - for garnish
1		Root Vegetable Mash - (see recipe)

Recipe Instructions

Preheat oven to 375 degrees.

Trim duck legs of excess fat on inner thighs and season well with salt and pepper. In a 6- to 8-quart heavy-bottom casserole, heat olive oil until smoking. Dredge duck legs in flour and place carefully into smoking oil. Brown on all sides, remove from pan and set aside.

Add onion, leek and carrot and cook until brown and just softened, about 8 to 10 minutes. Add Grand Marnier, white wine, chicken stock, dried orange and almonds and bring to a boil.

Place browned duck legs into pan, submerged in liquid and cover pan with tight fitting lid or aluminum foil. Place in oven and cook until tender, about 1 1/2 to 2 hours. Remove pan from oven, and place duck legs on a plate and set aside.

Season cooking liquid with salt and pepper and serve over duck. Garnish with almonds and serve with the Root Vegetable Mash With Orange Zest.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5664) - from the TV FOOD NETWORK

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