Braised duck legs
Description
The dish is prepared without unnecessary complications. Many people avoid cooking duck meat due to its high fat content. But that's a mistake—duck meat is very tasty, and you can easily get rid of excess fat. Of course, duck meat takes longer to cook than chicken, but that shouldn't stop us from preparing delicious braised duck legs and enjoying a tasty meal. Isn't that right? Here is a simple recipe that will guide you through the process. The finished dish can be served at the table.
Instructions
- 1
Step 1
Rinse the duck legs thoroughly, trim off excess fat, and pat the legs dry with a paper towel.
- 2
Step 2
Soak the prunes in cold water.
- 3
Step 3
Heat a skillet over fairly high heat and place the duck legs on it skin-side down. As it heats up, fat will render out from under the skin, and the legs will fry in this fat.
- 4
Step 4
Flip the drumsticks when the bottom side is nicely browned. Reduce the heat to the lowest setting and cook the second side for about 15-20 minutes.
- 5
Step 5
Then pour in the wine and add salt. Cover the pan with a lid and simmer the legs for about 1 hour, turning them occasionally.
- 6
Step 6
Now add the prunes and rosemary sprigs. Simmer for another 40 minutes.
- 7
Step 7
The braised legs are ready. Discard the rosemary sprigs, serve the prunes together with the legs. Boiled rice can be served as a side dish.