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Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen) Recipe | Saveur

Date Added: 9/11/2019    Source: www.saveur.com

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Ingredients
  • 8 fresh thyme sprigs, plus more for serving
  • 1 6-inch piece celery with leaves
  • 1 large bay leaf
  • 4 duck legs (2 1/2–3 lb.)
  • 2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 2 medium carrots (about 10 oz.), sliced into rounds (2 cups)
  • 2 garlic cloves, peeled and halved
  • 1 yellow onion (about 7 oz.), chopped (1 1/4 cups)
  • 1 bottle (750 ml) hearty red wine from Southwest France such as Buzet, Côtes de Gascogne, Madiran, or Cahors
  • 2 whole cloves
  • 18 large prunes from Agen (7 oz.)
  • 1 oz. bittersweet chocolate (68%–75%), coarsely chopped (scant 3 Tbsp.)

View the full recipe at saveur.com

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