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Categories:Viewed: 122 - Published at: 2 years ago
Ingredients
- 4 duck legs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 medium yellow onions, peeled and sliced
- Peeled zest of 2 limes, pith removed and cut into thin strips
- 2 teaspoons minced serrano chili
- 1 cup red wine
- 2 teaspoons lime juice, more as needed
- 1 tablespoon chopped cilantro
Method
- Preheat the oven to 250 degrees.
- Season the duck with salt and pepper.
- Place a stew pot over medium-high heat, and add the oil.
- When hot, add the duck, skin side down, and cook until golden brown.
- Rotate the legs and cook for 30 seconds more; transfer to a plate.
- Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes.
- Stir in the lime zest and serrano chili.
- Add the red wine, 1/2 cup of water and a pinch of salt.
- Nestle the duck legs, skin side up, on top of the onions.
- Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
- Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm.
- Puree the remaining onions, the cooking liquid and lime juice in a blender.
- Adjust to taste with salt and lime juice.
- Stir in half of the cilantro.
- Mound the reserved onions in the centers of 4 plates.
- Put a duck leg on top of each, and pour the sauce around the duck.
- Sprinkle the remaining cilantro over each plate.
- Serve as a hearty appetizer.
