Remove excess fat from duck legs.
Mix coarse salt, pepper, thyme and rosemary together.
Season duck legs with herb mixture.
Cover with plastic wrap and let rest for 1 - 11/2 hours.
Preheat oven to 350°F (180°C).
Wipe herb mixture off duck legs with a paper towel or clean tea towel.
Place legs on a roasting pan and roast for 20-25 minutes, or until well browned.
Remove from oven and set aside. Skim the fat from the pan juices, reserving 1/2 cup (125 mL) of it.
In an ovenproof casserole, heat the reserved fat and sweat the red onions in it, covered, for a few minutes.
Add the curly kale, tomatoes and garlic. Adjust seasoning.
Place the legs on top of the vegetables and add red wine and stock, but not to cover.
Add balsamic vinegar, cover and bake for 1 - 11/2 hours or so until the meat falls off the bones.
Remove from the oven, and set the legs aside.
Strain and reduce pan juices.
On a serving platter, make a bed of the vegetables and place the duck legs on top.
Cover the legs with sauce and serve.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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