Crisp-braised duck legs with aromatic vegetables from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 487) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raw spinach salad; Golden winter puree; Shredded Brussels sprouts with bacon and pine nuts

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

  • wodtke on September 09, 2014

    Another successful recipe from Mark Bittman, whose current column in the Times I find very annoying, but whose recipes are often interesting.. In her notes, Hesser says that the duck stuck to her pan in browning, so recommended using a nonstick pan. I didn't, and it stuck badly. If you use a regular pan, film it with oil before starting the browning; or use a non-stick pan. Vegetables were delicious, duck was not fatty; I'll be darned.

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