When I was in Waitrose a couple of days ago I picked up 3 packs of two duck legs for £10. I popped a couple of the packs in the freezer and kept one out for immediate use. I looked around the web for inspiration and found this recipe for Crisp-Braised Duck Legs With Aromatic Vegetables which appeared in The New York Times. The vegetables being onion, carrots and celery, all of which I had to hand. I used two duck legs; enough vegetables for two people (3 carrots, 2 small onions and 3 sticks of celery) and around 3/4 pint stock (not homemade!).
It was a great success. It was simple to cook and tasted great. I served it with wilted spinach and mashed butternut squash. I think it would have been even better served with mashed cauliflower in preference to squash (squash and carrots being very similar in colour, texture etc.).
SO sorry but I ate mine before thinking to take a picture for you. It looked much as the picture in the recipe I was, almost, following.
Primal Anne’s Tasting Rating: 5/5
Primal Man’s comment: “This is very nice.”