Apple Cider Braised Duck Legs
Ingredients
- Four 10- to 12-ounce duck legs, excess fat removed
- Salt
- Pepper
- 4 tablespoons olive oil
- 2 medium carrots, cut into 1/3-inch-thick rounds
- 1 small fennel bulb—halved, cored and cut into 1/2-inch pieces
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 3 medium shallots, halved lengthwise
- 3 cups apple cider
- 2 thyme sprigs
- 2 bay leaves
- 1 tarragon sprig
- 2 ounces pancetta, cut into 1/4-inch batons
- 1 cup frozen pearl onions, thawed
- 1/2 pound cremini mushrooms, cut into 1/4-inch-thick slices
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
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