Recipe By: Emily
Ingredients
4 duck legs (trimmed)
1 tablespoon canola oil
1 fennel bulb (finely chopped)
1 large carrot (finely diced)
1 large red onion (finely diced)
3 tablespoons tomato paste
4 star anise
2 cups red wine
2 cups chicken stock
1 tablespoon fresh sage (minced)
salt and freshly ground pepper, to taste
Grenache
Step By Step
1️⃣ Preheat
PREHEAT oven to 350°F.
2️⃣ Heat
HEAT a lidded, heavy-bottom pot over medium heat. Add oil to the pot and the duck legs skin side down.
3️⃣ Cook
COOK until the skin is browned. Flip and brown the other side. Set aside.
4️⃣ Add
ADD the fennel, carrot and onion to the pot and sweat the vegetables. Move all the vegetables to the sides of the pot and add the tomato paste. Let the tomato paste get close to a burn in the fat.
5️⃣ Add
ADD star anise, wine and duck legs and reduce sauce by half.
6️⃣ Add
ADD chicken stock, bring to boil then reduce heat to a simmer. Cover pot and put in the oven. Cook until legs are almost falling off the bone.
7️⃣ Cool
COOL overnight. The next day, gently heat until the legs can be removed. Peel off skin and dice. Pull the meat off the legs in chunks. Do not shred.
8️⃣ Place
PLACE meat back in the pot with duck skin and add the sage, salt and pepper to taste.
