White Wine-Braised Duck Legs With Olives, Rosemary, and Garlic

Name: White Wine-Braised Duck Legs With Olives, Rosemary, and Garlic
Ingredients: 4 duck legs (about 2 pounds/910 g), extra fat trimmed; Salt and freshly ground black pepper; 1/4 cup (60 ml) olive oil; 1 yellow onion, peeled and cut into 8 wedges; 1 head garlic, sliced in half across the middle; 2 (4-inch/10 cm) sprigs rosemary; 8 to 10 sprigs thyme, tied with kitchen twine; 1/2 tsp red chile flakes; 2 cups (480 ml) dry white wine; 2 cups (480 ml) chicken stock; Zest of 1 lemon, cut into thin slivers; 8 ounces (225 g) green olives, like Lucques

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Ingredients

4duck legs (about 2 pounds/910 g), extra fat trimmed
Salt and freshly ground black pepper
1/4 cup(60 ml) olive oil
1yellow onion, peeled and cut into 8 wedges
1head garlic, sliced in half across the middle
2(4-inch/10 cm) sprigs rosemary
8to 10 sprigs thyme, tied with kitchen twine
1/2 tspred chile flakes
2 cups(480 ml) dry white wine
2 cups(480 ml) chicken stock
Zest of 1 lemon, cut into thin slivers
8 ounces(225 g) green olives, like Lucques

Preparation

1.
The night before cooking, cut the skin on the shin bone of each duck leg, just above the knobby ankle bone. Season the duck legs with salt and lots of black pepper. Place on a plate or flat dish, uncovered, and refrigerate overnight.
2.
When you’re ready to cook, preheat the oven to 350°F (175°C). In a large, heavy skillet that can hold 4 duck legs, heat the olive oil over medium-high heat. When the oil shimmers, add the seasoned duck and sear on both sides until browned, 4 to 5 minutes per side. Remove from the pan and set aside. Pour out all but 2 tablespoons of the fat.
3.
Add the onion, garlic, rosemary, thyme, and chile flakes and sauté for about 2 minutes, until the onions just start to soften and brown. Pour in the wine and chicken stock and scrape up any browned bits left on the bottom of the pot. Add the lemon zest and olives.
4.
Place the duck legs in a large baking dish. Pour in the white wine–onion combination. The liquid should come about two-thirds of the way up the side of the duck; add a little water if not. Place the uncovered baking dish in the oven and braise for 90 minutes to 2 hours. If the meat starts to look too dark, cover the dish with aluminum foil. The duck is done when a small knife slides easily into the thickest part of the leg. Serve directly from the baking dish.