Tag: Braised food

by David Tanis

Time: 2 hours
Yield: 4 to 6 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1018351-braised-duck-legs-with-plums-and-red-wine

INGREDIENTS

8 Pekin duck legs, about 4 pounds
2 tablespoons kosher salt
½ teaspoon black pepper
¼ teaspoon ground clove
¼ teaspoon ground allspice
Pinch of cayenne
2 cups diced red onion
1 tablespoon 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
2 pounds small purple free-stone plums, halved, pits removed
1 tablespoon butter
½ cup chopped parsley
3 tablespoons finely sliced chives
¼ cup roughly chopped pistachios
1 teaspoon grated lemon zest