Red Wine Braised Duck Legs with Cranberries
4 whole duck legs, trimmed of excess fat
1 tbsp dried thyme
1 tbsp dried rosemary
1/2 onion, finely minced
5 cloves garlic, minced
1 cup dry red wine
1 cup dried cranberries (preferably unsweetened)
2 tbsps red currant or quince jelly
2-3 cups chicken broth
2-3 tbsps finely minced fresh parsley
Score the skin of the duck legs with a sharp knife in a criss cross patters which will help to render the fat.
In a skillet over medium-high heat, brown the duck legs, skin side down, for 10-15 minutes until skin is crisp and dark-brown. Periodically spoon off some of the rendered duck fat. Turn legs over to brown the other side briefly, about 2 minutes.
Fit the duck legs snugly into a baking dish and set aside. Deglaze the skillet with the red wine, scraping up any browned bits, and reduce the wine until thick. Add the 1/2 cup cranberries, the thyme, rosemary, onion and garlic. Pour liquid around the duck legs. Add enough broth to cover legs, but leaving skin above braising liquid.