Recipe for Braised Duck Legs with Dried Orange and Almonds 
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Yield:
4
Ingredients:
Amount Ingredient
4 lrg Duck legs - (abt 2 to 3 lbs)
Salt to taste
Freshly-ground black pepper to taste
6 tbl Virgin olive oil
Flour for dredging
2 med Spanish onions sliced 1/4" rounds
1 med Leek chopped 1/2" rounds
1 med Carrot chopped 1/4" rounds
1/2 cup Grand Marnier
1 cup Dry white wine
2 cup Chicken stock
1/4 cup Dried orange plus
2 tbl Dried orange
(available at specialty shops)
1/2 cup Blanched sliced almonds plus
4 tbl Blanched sliced almonds for garnish
Instructions:
Instructions: Preheat oven to 375 degrees.

Trim duck legs of excess fat on inner thighs and season well with salt and pepper. In a 6- to 8-quart heavy-bottom casserole, heat olive oil until smoking. Dredge duck legs in flour and place carefully into smok Add onion, leek and carrot and cook until brown and just softened, about 8 to 10 minutes. Add Grand Marnier, white wine, chicken stock, dried orange and almonds and bring to a boil. Place browned duck legs into pan, submerged in liquid and cover pan with tight fitting lid or aluminum foil. Place in oven and cook until tender, about 1 1/2 to 2 hours. Remove pan from oven, and place duck legs on a plate and set aside.

Season cooking liquid with salt and pepper and serve over duck. Garnish with almonds and serve with the Root Vegetable Mash With Orange Zest.

This recipe yields 4 main course servings.

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