Sunday, May 18, 2014

Braised and Baked Duck Legs

Tuesday 29 April
We made a triskeles in the pan out of ducky legs with olives and onions and carrots as Alice Waters does it, and as we've done it before.
First you brown and braise it in the pan, then bake it open in the oven, so the skin can crisp so beautifully. 

It was another of the Co-op's odd packages of three legs, but we split the thigh and drum of the third between us, so there were no ugly fights.

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