Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Jared Wentworth
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay