Thursday, February 18, 2016

Red-Wine Braised Duck Legs from John Ash in Fine Cooking Magazine

John Ash, Chef, Author and Teacher 

         Let’s face it: You can only eat so much chicken, so many ways. Well how about Duck instead?   Dark, rich, tender meat with a crackly, crisp skin, duck is often thought of as a restaurant item (think Peking Duck) or saved for a special occasion.  But after this foray into cooking duck, thanks to Fine Cooking Magazine and a writer named John Ash, I very well may indulge my passion for the bird more often than I have been doing. You can also find duck more readily than ever as more supermarkets than ever stock it.  The truth is, as Mr. Ash points out, if you can cook chicken, you can cook duck.  And today’s recipe is simplicity itself: You simply braise duck legs in a rich, sweet wine sauce filled with dried fruit and lots of garlic. When the duck is fork tender, you brighten the sauce with capers and lemon juice.  While Fine Cooking served theirs on a bed of Polenta, ours was made of creamy-rich mashed potatoes. The potatoes were from Long Island and once upon a time, the duck would have been too.