Ingredients
- 4Duck Legs,Defrosted
- 1 tsp. Salt
- 1 tsp. Cracked Pepper
- 1 tbsp. Olive Oil
- 2 tsp. Dried Thyme
- 1 Bay Leaf
- 2 Yellow Onions,Thinly Sliced
- 4 Cloves of Garlic,Smashed
- ½ cup Dry White Wine
- 2 cups Beef Stock
- 1 tbsp Butter
- 4 French Rolls
- 8 Slices of Provolone
Direction
- Preheat oven to 325°F. Season duck legs with salt and pepper.
- In a Dutch oven over medium heat, sear duck legs skin-side down in olive oil for 5 minutes.
- Remove duck legs and add 1/4 of the onion and all the garlic to the pan. Sauté for 5 minutes.
- Add the wine, reduce by half.
- Add the duck legs back in and add stock, thyme and bay leaf. Cover and braise in the oven for 2 hours.
- When duck legs are almost finished, in a sauté pan over medium- low heat, cook remaining onion with butter for 15-20 minutes until caramelized.
- Remove the duck legs and cool. Shred duck legs. Discard bones.
- Strain remaining liquid in your Dutch oven to create au jus.
- Top rolls with 2 slices of provolone each. Toast rolls in the oven at 400°F for 5-10 minutes until cheese melts.
- Top rolls with shredded duck and caramelized onions.
- Serve with au jus on the side for dipping.