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.

1 comment:

Shelly said...

It looks yummy wish I could learn to love to cook!