BRAISED DUCK LEGS WITH PLUMS & RED WINE SERVE 4-6
Ingredients
8 duck legs
2 tbsp kosher salt
½ tsp black pepper
¼ tsp ground clove
¼ tsp ground allspice
Pinch of cayenne
2 cups diced red onion
1 tbsp tomato paste
1 cup dry red wine
4 cups chicken broth
1 (1-inch) piece of cinnamon stick
2 pieces star anise
1 bay leaf
1kg small purple free-stone plums, halved, pits removed
1 tbsp butter
½ cup chopped parsley
3 tbsp finely sliced chives
¼ cup roughly chopped pistachios
1 tsp grated lemon zest
Method
1. Lay the duck legs on a baking sheet in one layer. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. Sprinkle salt mixture evenly over duck legs on both sides. Set aside for 20 minutes. (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight. )
2. Put a wide, heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot, add duck legs skin side down. Legs will begin to exude fat and sizzle. Let them cook, without moving them, until nicely browned, about 10 minutes. Turn legs and cook on other side for 10 minutes more.
3. Remove browned legs from pan and set aside. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. Add cinnamon stick, star anise and bay leaf. Chop half the plums into ½ inch pieces and add to the simmering broth.
4. Heat oven to 200º Celsius. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. Lower heat to 176º and bake for 30-40 minutes more, until legs are quite tender when pierced with a skewer. Remove pot from oven and skim fat from surface. (You may prepare the dish to this point 1-2 days in advance, if desired.)
5. Heat butter in a wide skillet over medium-high heat. Add reserved plums skin side down and saute for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
6. Transfer duck legs to a warm platter and spoon the hot sauce over them. Garnish with sauteed plums. Mix together parsley, chives, pistachios and lemon zest. Sprinkle parsley mixture over the top and serve.