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Red Wine Braised Duck Leg with Huckleberries and Chestnuts

Serves 4-6
Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

Rich, moist and incredibly delicious, this versatile recipe is about as good as it gets. Chef Brian Streeter braises duck legs with aromatic ingredients and red wine to create a hearty fall dish with great appeal that will easily impress anyone you may be cooking for. Enjoy with Cakebread Cellars Cabernet Sauvignon.


4 duck legs
1/2 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
2 c. red wine
6 juniper berries, crushed
2 bay leaves
1 c. brown chicken stock
1 c. chestnuts, peeled
3/4 c. huckleberries, see note
salt and pepper


Preheat oven to 375° F. Trim the edges of the duck legs of any excess fat and season with salt and pepper. Place in a wide, heavy bottom pan, skin side down over high heat. Sear on both sides and remove from the pan. Drain off all but two tablespoons of the duck fat. Sauté the onion, carrot and celery for two to three minutes to soften. Add the red wine, juniper berries and bay leaves. Reduce by half. Return the duck legs to the pan, skin side up, along with enough chicken stock to cover three quarters of the duck. Bring to a simmer, cover and place in the middle of the preheated oven. After one hour remove the lid and add the peeled chestnuts. Cook for an additional half hour, until duck is tender and starting to pull away from the bone. Remove the duck from the pan and return to the top of the stove. Add the huckleberries and reduce to a light sauce consistency. Using a ladle, skim off any fat that may have accumulated on top. Return the duck legs to the pan and warm through. Serve over wide ribbon noodles.

Note: Huckleberries are a type of wild blueberry. If unavailable, substitute blackberries and add to the pan after the sauce is reduced.

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