Braised Duck Recipes

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Red Wine Braised Duck Leg Recipe Recipe

Whenever I prepare duck meat, I try to add a lot of spices to attenuate the strong gamey flavor. The spice mixture I used in this recipe is a combination of dried red chilies, fresh oregano, cumin seeds, a cinnamon stick, star anise and fried onion paste. A little red wine vinegar brings these flavors together and also helps to tenderize the meat.

I seared the duck legs and then braised them in a red wine reduction and chicken stock liquid. The duck cooked slowly for a couple of hours until it almost fell off the bone. Don't be intimated by the amount of chiles in the recipe because once cooked, the meat is going to be extra flavorful and not overly spicy. 

Stay tuned tomorrow to see what I did with the leftover duck meat and the spicy gravy. 


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