- Cast Iron Skillet: Offers excellent heat retention and even heating, suitable for braising duck legs.
- Dutch Oven: Ideal for slow cooking and braising meat dishes due to its thick walls and heavy lid that traps moisture.
- Roasting Pan: Versatile for roasting meats, including duck legs, at high temperatures.
- Food Processor: Useful for processing ingredients like olives or making a homemade rub with spices.
- Mandoline Slicer: For evenly slicing carrots and other vegetables to ensure consistent cooking.
- Chef's Knife: Essential for cutting and preparing duck legs, vegetables, and other ingredients.
- Silicone Spatula: Handy for scraping cooked duck from pans and mixing sauces or rubs.
- Cutting Board: Important for food safety and ease of preparation when handling the duck legs, vegetables, and herbs.
- Measuring Cups & Spoons: Necessary for precise measurement of ingredients like olive oil or spices used in rubs.
- Instant-read Thermometer: Helpful to ensure the duck legs reach a safe internal temperature during cooking.
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)
*A medium-size, firm brine-cured green olive; can be found at the deli counter of some supermarkets and at specialty foods stores.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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