PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Chris Morocco You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4 pounds duck legs
Kosher salt, freshly ground pepper
12 sprigs thyme
10 cloves garlic, crushed
2 bay leaves, crumbled
2 teaspoons juniper berries
1 tablespoon vegetable oil
1 large onion, chopped
2 medium carrots, peeled, chopped
2 stalks celery, chopped
1 1/2 cups dry red wine
Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill).
Place racks in upper and lower thirds of oven and preheat to 225 °F. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8 –10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6 –8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1 1/2 –2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1 1/2 –2 hours longer.
Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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