Braised duck legs with blood orange and dried figs

In this cold weather dish, the duck legs are sauteed slowly to create crunchy golden skin and melt out most of the fat, then open-braised in wine, stock, and orange juice. Make sure not to cover the duck skin with the braising liquid - this will preserve the crunchy texture.

I did noth thicken the sauce, but served the legs with de-greased braising liquid, for a modern, lighter dish.

If blood oranges are not available (the season is short), use highly aromatic Valencia oranges, or any other kind.

Braised duck legs with blood orange and dried figs
Serves 4

1 Tbsp olive oil or duck fat
4 duck legs
1 cup red wine
1 cup chicken or duck stock
12 dried Mission figs
small bunch thyme
2 small sprigs rosemary
2 bay leaves
5 juniper berries
rind and juice of 1 blood orange + 1 whole blood orange
salt, pepper