These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.

Full Recipe

Wine-Braised Duck With Lentils and Winter Vegetables - Biga

Author

David Tanis | 2017-12-27

Source

https://cooking.nytimes.com/recipes/1019110-wine-braised-duck-with-lentils-and-winter-vegetables

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