Braised Duck Legs With Plums and Red Wine - New York Times (blog)

Braised Duck Legs With Plums and Red Wine - New York Times (blog)

New York Times (blog)

Braised Duck Legs With Plums and Red Wine New York Times (blog) This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more ... and more »