Ingredients
- 6 sprigs Fresh Parsley
- 1 Bay Leaf
- 3 sprigs Fresh Thyme
- 8-inch Piece of String
- 1 Tbsp. Sugar
- 3 Garlic Cloves, smashed
- 3 Garlic Cloves, smashed
- 3 large Tomatoes, coarsely chopped
- 1 Tbsp. + 2 tsp. Tomato Paste
- 2 cups Duck or Chicken Stock
- 6 Tbsp. Butter
- Salt and Pepper, to taste
- 1 1/2 cups Fresh Raspberries
Direction
- Preheat oven to 500 °F or high broil.
- Make a bouquet garni by tying parsley, bay leaf and thyme together in a bundle.
- Place duck legs, skin-side down, on moderately high heat in large Dutch oven.
- Brown legs until skin-side is brown and crispy, about 10-15 minutes.
- Turn duck legs over and cook until browned on meat-side, approximately 2 minutes.
- Sprinkle sugar and garlic onto duck legs.
- Cover and cook over moderately low heat for 20 minutes.
- Transfer duck legs to a plate and keep warm.
- Drain the fat from the Dutch oven and add red wine vinegar, scraping up any brown bits from the bottom of the Dutch oven.
- Stir in chopped tomatoes, tomato paste and bouquet garni.
- Cover and cook over moderate heat for 10 minutes.
- Add duck stock to the Dutch oven and boil over moderately high heat until the liquid is reduced by half, about 10 minutes.
- Remove from heat.
- Cut butter into pieces and whisk into sauce; season with salt and pepper to taste.
- Strain the sauce, pressing hard on the solids to extract all the liquid.
- Return duck legs to Dutch oven, sprinkle the raspberries over the duck, and pour strained sauce over duck.
- Bake in the oven for about 5 minutes uncovered, or until just heated through.