BRAISED CHILE-MARMALADE DUCK LEGS WITH BRUSSELS SPROUTS

Braised Chile-Marmalade Duck Legs With Brussels Sprouts image

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.

Provided by Christian Reynoso

Categories Christmas Christmas Eve New Year's Eve Winter Dinner Braise Duck Orange White Wine Chile Pepper Rosemary Brussels Sprout Jam or Jelly Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skin-on, bone-in duck legs (2-3 lb.), excess fat trimmed
4 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
1 navel orange, ends trimmed, cut into 12 wedges
½ cup neutral white wine (such as Pinot Grigio or unoaked Chardonnay)
5 Tbsp. orange marmalade
2-3 small dried chiles (such as cayenne or chile de árbol)
2½ cups chicken stock or low-sodium chicken broth
2 Tbsp. rosemary leaves, divided
1 lb. brussels sprouts, trimmed, halved if large

Steps:

Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don't overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don't have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they're delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.