Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Shop by Collection
      • Shop Icon Collection
      • Shop Artisan Collection
      • Shop Reserve Collection
      • Shop Classic Collection
    • Shop Port
    • Shop Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Food Pairings
    • Purchase Gift Cards
  • Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Recipes
      • Reservations
    • Estate Pairings
      • Estate Pairing Menu
      • Reservations
    • Tasting Flights
      • Reservations
  • Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
    • Member Dashboard
    • Shipment Schedules
    • Wine Club Exclusives
    • Wine Club Support
      • Frequently Asked Questions
  • Events
    • Upcoming Events
    • Off Premise Events
    • Private Events
    • Weddings
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Red Wine Braised Duck Leg

  • Pair with Pinot Noir
Primary Ingredients

6 duck legs

½ yellow onion

1 each carrot

2 each rib of celery

1 whole head of garlic; cut in half

1 bay leaf

1 teaspoon whole peppercorns

8 sprigs of thyme

6 cups of chicken stock

2 cups dry red wine

¼ cup grapeseed or canola oil

 

Primary Technique
  1. Preheat oven to 275F
  2. In a pan big enough to hold all six duck legs or in a dutch oven, heat oil up over medium high heat until it ripples and then brown off both sides of duck 
  3. Turn heat to low, remove duck legs from pan and remove any extra fat 
  4. Deglaze pan with red wine scraping up any bits that are stuck
  5. Return duck legs to pan with onion, carrot, celery, garlic, peppercorns and thyme
  6. Heat up wine and stock together and when hot, pour over duck legs, cover pan and place in oven for 75 minutes
  7. Check for doneness with a skewer or toothpick.  There should be no resistance
  8. Allow duck to cool in the liquid for 45 minutes at room temperature, carefully remove duck legs and place on a sheet pan, wrap and cool
  9. Strain liquid and cool, once fat has cooled on top of liquid remove and discard saving the braising liquid
  10. This stage is best done the day before
Braised Duck
Moroccan Chickpea Tagine Ingredients

¼ cup olive oil

1 cup of small diced onion

1 Tablespoon of minced garlic

1/2 teaspoon of coriander

1 teaspoon of paprika

½ teaspoon of cumin

¼ teaspoon of cinnamon

Pinch of cayenne

½ cup of golden raisins (Sultans)

2 Tablespoons of Tomato paste

2.5 cups of the reserved braising liquid

1 each 14.5 oz can of peeled, diced tomatoes and their liquid

1.5 cups of cooked chickpeas

Salt and pepper to tatse

Moroccan Chickpea Tagine Technique
  1. Preheat oven to 350F
  2. Heat olive oil up in a large pan over medium high heat and sweat onions, add garlic and cook for 30 seconds, add tomato paste and spaces and stir to toast
  3. Deglaze with reserved braising liquid, add raisins and tomatoes simmer (covered) for 10 minutes and uncovered for 10
  4. arrange duck legs into pan with sauce and bake for 15 minutes covered and 15 minutes uncovered remove from oven, fold in chickpeas and golden raisins and stir to mix
  5. season to taste with salt and pepper
  6. serve over herbed cous cous
Herbed Cous Cous Ingredients

1.5 cups of cous cous

3 cups liquid (water or stock)

1 Tablespoon chopped parsley

1 teaspoon chopped mint

Salt and pepper to taste

Herbed Cous Cous Technique
  1. Bring liquid to a boil
  2. Turn off heat and stir in cous cous
  3. Cover and let sit ten minutes
  4. Fluff with a fork, fold in herbs, and season to taste with salt and pepper
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousPasta Alla Chittara with a Kale & Pistachio Pesto
NextSeared Scallops with Parsnip-Pear PureeNext

Share This Page

Share on facebook
Share on twitter
Instagram
Share on email
  • News
  • Trade
  • Accolades
  • Distribution
  • Careers
  • Contact
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Thursday – Monday | 10 AM – 5 PM | Click Here For Holiday Hours
© 2021 St. Francis Winery & Vineyards. All Rights Reserved. Terms of use and Privacy Policy

Wine Experiences Currently Unavailable

For the well being of everyone and in accordance with the California Department of Public Health’s Stay-Home Order, all wine experiences will be temporarily closed through January 9, 2021. 

Schedule Curbside Pickup
(707) 833-0242

Shop Online
Thank you for all of your support this year.
Have a safe and Happy Holiday!