Spice-rubbed Duck Legs Braised With Green Olives And Carrots

Ingredients

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
4 teaspoons coarse kosher salt
10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
1/4 cup brandy
1 cup dry white wine
1 1/2 cups low-salt chicken broth
2 medium onions, halved, cut into 1/2-inch thick wedges
6 garlic cloves, peeled
3 3x1/2-inch strips lemon peel (yellow part only)
2 bay leaves
3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces
1 cup picholine* or other brine-cured green olives
2 teaspoons honey (optional)

The Duck Marinates Overnight In A Spice Rub, So Start This Recipe One Day Ahead.

Bon Appetit Magazine

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