Braised Duck Legs with Mustard Greens and Bok Choy
Ingredients
- 2 tbsp. juniper berries
- 1⁄2 piece star anise
- 1 tsp. dried green peppercorns
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. salt
- 1 large clove garlic, peeled and crushed
- 2 tbsp. white wine vinegar
- 4 duck legs, with thighs (about 2 lbs.)
- 1 lb. mustard greens, with stems
- 1 lb. bok choy
- 1 cup Enriched Duck Stock or Chicken Stock
- 4 medium red onions, cut into ½” slices
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