- 4 duck legs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 medium yellow onions, peeled and sliced
- Peeled zest of 2 limes, pith removed and cut into thin strips
- 2 teaspoons minced serrano chili
- 1 cup red wine
- 2 teaspoons lime juice, more as needed
- 1 tablespoon chopped cilantro
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1059 calories; 95 grams fat; 30 grams saturated fat; 47 grams monounsaturated fat; 12 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 27 grams protein; 171 milligrams cholesterol; 230 milligrams sodium
- Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
- Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, 1/2 cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
- Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
- Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.
2 hours 20 minutes