Braised Duck Legs

I recently discovered duck legs at a store that I frequent in Portland. The leg and thigh are attached, and they're sold two per package at a really reasonable price. Back when I had a high paying job in the pharmaceutical industry, I would buy a four - pack of Maple Leaf Farms duck breasts without blinking an eye, paying a pretty hefty price tag. Let's just say that hasn't happened in the last few months since I've been not working! Especially after moving from Arkansas to Oregon!! But....in January when I start working again....I plan to satisfy my duck cravings, legs AND breast!

I found this great cooking method for duck legs from Mark Bittman in The New York Times. The marinade is something that I think complements succulent duck meat really well. The recipe is for 2 - 4 duck legs.

Duck Marinade:

• 3 tbsp tamari, liquid aminos, or soy sauce
• 1 tbsp turbinado sugar
• 2 tsp sesame oil
• 2 tsp rice cooking wine
• 4 large garlic cloves, minced
• 2 tsp finely chopped fresh ginger

Directions:

1. Marinate your duck in a large sealable bag for a few hours or overnight.
2. Preheat oven to 400 degrees.
3. Remove duck legs from bag, then pat dry with a paper towel.
4. Place legs skin side down in a large pan, then turn heat up to medium or medium high to brown and render the fat. Then turn and brown the other side a minute or two.
5. Remove duck legs, add some veggies that you like to the pan, then add 2 cups of stock. I used garlic infused stock that I've come to love from Safeway.
6. Bring up to a boil, add the duck legs back with the skin side up.
7. Place pan in the oven for 30 minutes, lower the heat to 350 degrees, then it should be finished in another 30 minutes. 

I can't wait to make this again!