Duck legs braised in Port & dried cherries from All About Braising: The Art of Uncomplicated Cooking (page 199) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 448.

  • KarenS on January 25, 2017

    My butcher only had small Muscovy duck legs, so I used 2 per serving. Subbed fennel seed for coriander and added some pink peppercorns. Absolutely delicious, though I think I may try dried Montmorency cherries next time for their tarter, brighter flavor. I don't know why she calls for a separate frying pan to brown the duck legs. I just used my Creuset to brown them in two batches, remove them to a plate, then continue with the recipe. Why dirty another pan?

  • fprincess on October 15, 2010

    I have this recipe in my rotation for dinner parties. It's easy to make and always fantastic. Love the combination of tart cherries/port wine with the braised duck. Duck thighs can be hard to find. I get mine at Whole Foods typically and they are on the small side. I use inexpensive port wine from Trader Joe's.

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