Braised Chile Marmalade Duck Legs With Brussels Sprouts
Ingredients
- 4 skin-on, bone-in duck legs (2–3 lb.), excess fat trimmed
- 4 tsp. kosher salt, divided
- 1 Tbsp. extra-virgin olive oil
- 1 navel orange, ends trimmed, cut into 12 wedges
- ½ cup neutral white wine (such as Pinot Grigio or unoaked Chardonnay)
- 5 Tbsp. orange marmalade
- 2–3 small dried chiles (such as cayenne or chile de árbol)
- 2½ cups chicken stock or low-sodium chicken broth
- 2 Tbsp. rosemary leaves, divided
- 1 lb. brussels sprouts, trimmed, halved if large
Instructions
Braised Chile-Marmalade Duck Legs With Brussels Sprouts serves 4 original recipe by Epicurious.
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