First Time In My Kitchen

I am so super excited to share today's recipe with you. One, because it is a first time here on EMM. Two, it is a first in my kitchen whatsoever. Three, it would make a fantastic alternative to the traditional turkey or ham this upcoming holiday season. And most of all, because it is seriously one of the most delicious things I've made in a long time, not to mention gorgeous, making me very proud of it!

Have you ever had duck? I know sometimes it gets a bad wrap of being a greasy meat, but I can attest to the fact, if it is prepared correctly, it is no more greasy than chicken. I have had it a couple times, and loved it; just never prepared it myself. My husband has had it many times, and loves it. So when dear friends, and fellow foodies, treated me with some fresh (frozen) duck legs, I could not wait to get into the kitchen and start cooking!

Now, I realize if you're feeding a huge crowd for Thanksgiving or Christmas, this might not be the most economical choice. But maybe your holiday celebration is a little trimmed back this year, with not everyone being able to make it, and a huge turkey just doesn't make sense. Or maybe you just want to try something different and totally wow your guests. These will definitely do that!

The pre-browning step is a must! Don't skip it. And yes, leave the skin on. It locks all the moisture into the meat, making it juicy, tender and flavorful. Then to slow roast them laying on all those veggies just adds more yumminess! Then the "icing on the cake" per say, is this simple, yet delicious and unique glaze. It really puts them over the top.

If you're looking for something new to try for your family's holiday, or want to maybe have something a little extra special hit your holiday table, these are the perfect idea. I hope you enjoy them as much as we did!

Roasted Duck Legs with Apricot Glaze
6 whole duck legs, trimmed and dried
1 TBS olive oil
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium white onion, sliced
6 garlic cloves, crushed
1 c. chicken broth
1 c. apricot preserves
1 tsp. dried thyme, divided
2 TBS rice wine vinegar
2 TBS water
Salt and Pepper to taste

Preheat oven to 325. In a large skillet, heat oil over medium-high heat. Season duck liberally with salt and pepper, on both sides. Place in skillet, skin side down in pan. Brown for 6-7 minutes. Flip and brown meat side for 3-4 minutes. In a large roasting pan place carrots, celery, and onion. Add broth. Sprinkle with 3/4 tsp. thyme. Lay browned duck, skin side up, over veggies. Cover and roast for 1 hour 15 minutes. Increase heat to 425 and uncover. Roast for another 20 minutes to crisp skin. In a small saucepan combine preserves, vinegar, water, 1/4 tsp. thyme, salt and pepper. Bring to a boil, stirring constantly. When duck is done, transfer to serving platter and liberally baste in apricot glaze. Sprinkle with extra thyme.

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes