Restaurants are often stuck with leftover thighs. In fact, the thighs can make an even more impressive dish than the breasts; they just take a little more time. This recipe offers two approaches. The thighs can be gently roasted, skin side up, until they tenderize in their own juices. Alternatively, the roasted thighs can be moistened with liquid, covered, and slowly braised in the oven or on the stove.
|moulard duck thighs or pekin duck thighs|
|salt and pepper||to taste||to taste|
|garlic cloves, crushed|
|red wine (optional)|
|unsalted chicken stock, preferably brown chicken stock (optional)|
|large bouquet garni (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.