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)

• *A medium-size, firm brine-cured green olive; can be found at the deli counter of some supermarkets and at specialty foods stores.

Description

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

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