• Ingredients: 33
  • Serves: 6

Red-wine-braised duck legs with accompaniment: buttered noodles or roasted and mashed potatoes.

Ingredients

For sauce

  • 1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 lb. dried orecchiette

Gnocchi

  • 4 small russet potatoes , peeled, cut into 1/2-inch pcs.
  • 1 large egg
  • 2 tbsps. whipping cream
  • 1 1/4 tsps. salt
  • 1/8 tsp. ground nutmeg
  • 1 1/2 cups all purpose flour

Serving Ingredients

  • 1/2 cup butter
  • Wedge of Parmesan cheese
  • Fresh sage sprigs

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off).
  2. Step 2 Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit.

    For this step you will need

  3. Step 3 Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender.
  4. Step 4 Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids.
  5. Step 5 Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit.

    For this step you will need