"When I opened the duck legs from Kol Foods, I have to say I was a little intimidated. To be honest I have never cooked duck before! I have a favorite duck hash dish I order at my go-to brunch spot, but make it at home? Nope! Now I was not about to ruin the beautiful duck legs I received, so I studied online for hours before I finally took the plunge.

I absolutely love love love the end product! I ended up pairing the duck legs with the merlot and wanted to create a honey infused sauce for a sweet new year of course! I used cast iron to make this dish so it could transfer from stovetop to oven. Of course a dutch oven would be perfect as well, I just didn’t have one!" - Predominantly Paleo

Ingredients: 

• 4 KOL Foods organic-fed, pastured Duck Leg Quarters
• Sea salt/Pepper to taste
• 1 large onion, diced
• 2 cups carrots, diced
• 1 cup merlot wine
• 1/4 cup honey
• 1/2 teaspoon garlic powder
• pinch of sea salt
• 1/2 teaspoon onion powder
• 1 cup Chicken Broth
• Parsley to garnish

Begin by trimming off excess fat on the underside of each duck leg

Preheat your oven to 375

Next season your duck legs with sea salt and black pepper on both sides

Now sear the duck legs in a large, deep, heated cast iron skillet over high heat for around 7-8 minutes, before flipping them over to cook the underside for about 3-4 minutes

Remove the duck legs from the skillet and pour out the duck fat, reserving 1-2 tablespoons to cook your veggies (You may save this valuable duck fat to cook in later!)

Now introduce your onions and carrots to the pan and saute in the reserved duck fat until the onions become translucent, around 10 minutes

While your veggies are cooking, combine your honey, merlot, chicken broth, garlic sea salt, and onion powder in a small saucepan over high heat on a separate burner, simmering for 10-12 minutes or until it reduces by about 1/3

Now place your seared duck legs back into your skillet, on top of the sauteed veggies

Pour the honey merlot sauce over the the legs and veggie mixture

Now carefully cover your cast iron and slide it into the oven and cook for 90 minutes (covered the entire time)

Very carefully remove your hot cast iron from the oven and serve, garnished with parsley and extra coarse sea salt!

Note: If you want to crisp up your duck even more, you can use the broil feature on your oven but be careful not to burn as broiling takes only a minute or two