Description
Bite into the tender, juicy experience of braised duck legs with a kick of green chile and a side of cumin spiced carrots.
Ingredients
Scale
For the braised duck legs:
- 4 duck legs
- Salt and pepper to season
- 2 tbsp olive oil
- 1 chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup freshly roasted green chilies
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- Juice of 1 lime
For the cumin spiced carrots:
- 6-8 medium carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp ground cumin
Pinch of salt and pepper
Instructions
For the braised duck legs:
- Preheat the oven to 325°F.
- Season the duck legs with salt and pepper.
- Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Brown the duck legs on all sides until a golden-brown color. Remove and set aside.
- Sauté the chopped onion in the same skillet until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
- Incorporate the diced green chilies, ground cumin, ground coriander, and dried oregano into the skillet. Cook for an additional 2 minutes to release the fragrance of the spices.
- Pour in the chicken broth and bring the mixture to a simmer.
- Return the duck legs to the skillet, ensuring they are partially submerged in the liquid.
- Cover the skillet with a lid and transfer it to the preheated oven. Braise the duck legs for 2 to 2 and a half hours until the meat becomes tender and easily detaches from the bone.
- Once cooked, remove the skillet from the oven and drizzle the lime juice over the duck legs.
For the cumin spiced carrots:
- Preheat the oven to 400°F.
- In a bowl, coat the carrot sticks with olive oil, ground cumin, salt, and pepper, ensuring even coverage.
- Arrange the seasoned carrot sticks in a single layer on a baking sheet.
- Roast the carrots in the oven for about 20 to 25 minutes until they become tender and develop a slightly caramelized exterior.
