Duck Leg recipe help needed
I have two beautiful duck legs at home, and don't want to confit them.
I considered braising them for a couple of hours, but I am not sure that's the best method since I adore crispy skin... I came across a recipe, linked below (for copywrite purposes) which sounds like it could be delicious, but I'm really concerned with the cooking method.
Could browning and 15 minutes in the oven really be enough time to thorougly cook a duck leg?
Meanwhile, if you have any recipes you love, please do share!
One taste of Duck Legs in Red Wine Sauce, as in Paula Wolfert's wonderful The Cooking of South-West France, will have you wondering what all the fuss is about crispy duck skin. My copy of Wolfert is on loan at the moment, else I'd include a paraphrase of the recipe. There's something more-or-less similar (as best as my memory can judge) on Epicurious, originally from Gourmet magazine.