Duck Legs Braised Inside Red Wine

Duck Legs Braised Inside Red Wine

Ingredients:
4 to 6 duck leg quarters
3 tablespoons olive oil
1 low onion, diced
3 garlic cloves, minced
1 carrot, chopped
1 1/2 cups dry red wine
1 cup chicken stock or procured stock
1/3 cup
1 tablespoon dried thyme or 1/2 teaspoon dried
1 bay leaf
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste
Each leg horizontally to the skin as a result that the skin still not the meat is pierced. organize
Duck legs in the slow cooker.
And cook, stirring consistently, for 3 minutes, or until onion is translucent. add wine to
Mixture into the slow cooker.
Liquid into a saucepan, and make it possible for to sit undisturbed for 10 minutes. spoon fat off of tablespoons cold water, and mixture into sauce. cook for 2 minutes, or until juices are
Sauce independently.

Directions:
1. Chopped fresh parsley
2. Rinse duck and pat dry with paper towels. Using a steel skewer, prick the skin of
3. Warm oil in a medium skillet over medium-high heat. add onion, garlic, and carrot,
4. Add stock, parsley, thyme, and bay leaf to the slow cooker, and stir effectively. Cook on
5. Small for 7 to 9 several hours, or until duck is Quite comfortable. Remove and discard bay leaf.
6. Preheat the oven broiler, and line a broiler pan with large-accountability aluminum foil.
7. Remove duck to the slow cooker with a slotted spatula, and set aside. Pour braising
8. Look of sauce with a soup ladle.5. Deliver sauce to a boil more than high heat, and prevent by means of half. Combine cornstarch with 2
9. Bubbly and a little thickened. Time to taste with salt and pepper.
10. To serve, broil duck legs for 2 to 3 minutes, or until skin is crisp. serve scorching, passing

Note:
The skillet, improve the heat to large, and boil wine until small by one-3rd. pour