Pinot Noir Braised Duck Legs

Lily Chait prepared this dish for our Holiday Winemaker Dinner and it was delicious! Paired with our 2018 La Cruz Vineyard Pinot Noir (which it was cooked in) this dish blew our minds. Cook it yourself for a festive holiday main course.

Pinot Noir Braised Duck Legs (Serves 6)

Start by seasoning six duck legs with fennel seed, coriander seed, black pepper and salt. Leave out on the counter while you sauté mirepoix (carrots, onion and celery) until golden brown. In a casserole dish combine mirepoix with half a can of tomato puree, one bottle of Côte West Pinot Noir, thyme and bay leaf. Place duck legs skin side down in the braising liquid. Add chicken or beef stock so legs are fully submerged in liquid. Place into a 375 degree oven for 30 minutes. Flip the legs so the skin is facing up, turn your oven up to 400 degrees and continue to cook until the liquid has cooked down and the skin is mahogany brown. Serve over beans or polenta with extra juice spooned on top.