Monday, February 12, 2007
Mustards Grill - Braised duck legs
This recipe is from the Mustards Napa Valley Grill cookbook. Duck legs are seared to render the fat and make the skin crispy, and then braised in red wine, chicken stock and vegetables. The sauce was a little too thin, even though I reduced it quite a bit. I served the duck legs over fresh rigatoni with watercress.
Labels:
duck,
mustards grill
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1 comment:
It looks yummy wish I could learn to love to cook!
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