Duck Legs with Prunes and Olives

Name: Duck Legs with Prunes and Olives (Anec Amb Prunes I Olives)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 6 large, meaty duck legs (about 4½ pounds total); Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 1 large leek, white part only, trimmed and thinly sliced; 1 large leek, white part only, trimmed and thinly sliced; 3 medium-size ripe tomatoes, chopped; 1¼ cups full-bodied dry red wine; 1 medium-size onion, chopped; 1 medium-size carrot, cut into ½-inch dice; 1 small bay leaf; 1 fresh or dried thyme or rosemary sprig; 3½ cups chicken stock or broth, or more if needed; 3½ cups chicken stock or broth, or more if needed; ¾ cup pitted green olives, such as picholine, cut in half; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, crumbled; 1 fresh or dried thyme or rosemary sprig; 1 cup halved pitted prunes; 2 tablespoons chopped lightly toasted hazelnuts or almonds; 2 tablespoons chopped lightly toasted hazelnuts or almonds; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, crumbled; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, crumbled; ¼ cup sweet white wine, such as muscatel, or ¼ cup medium-sweet sherry; 3 tablespoons chopped fresh flat-leaf parsley; 2 medium-size garlic cloves, chopped; 2 tablespoons toasted pine nuts, plus ¼ cup for garnish; ¼ cup sweet white wine, such as muscatel, or ¼ cup medium-sweet sherry; ¼ cup sweet white wine, such as muscatel, or ¼ cup medium-sweet sherry

Anec Amb Prunes I Olives

Preparation info

Serves
6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Say Ampurdan to the Catalans, and they’ll start smacking their lips, gleefully recalling the specialties of this inland region north of Barcelona, where the earthy, homey cuisine revolves around rich duck stews, meat and dried fruit combinations, snails, wild mushrooms, and game. This quintessential Ampurdán recipe is from Jaume Vidal, a great chef and hotelier whose small, lovingly decorated inn—La Plaça, in Madremanya—is one of Spain’s great little secrets. The combination of the sweet pr

Ingredients

Europe
Spain
Barcelona
Main course
Gluten-free
Mediterranean
Microwave

Ingredients

Method