Crisp-Braised Duck Legs with Aromatic Vegetables
For the original recipe and instructions, see “Crisp-Braised Duck Legs with Aromatic Vegetables” at cooking.nytimes.com
Ingredients
- 2 duck legs, trimmed of excess fat
- Salt and pepper to taste
- 2 large onion
- 1 pound carrots
- 6 celery stalks
- 2 cups chicken stock, preferably homemade
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