Recipe Instructions:
Ingredients:
• 4 duck legs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 cup white wine
• 2 cups chicken broth
• 2 cups cooked white rice
• Chopped parsley, for garnish
Instructions:
1. Season duck legs with salt and pepper. Heat olive oil in a Dutch oven or large skillet over medium-high heat.
2. Brown duck legs on both sides until golden. Remove and set aside.
3. In the same skillet, sauté onions, garlic, and bay leaf until onions are translucent.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
5. Return duck legs to the skillet. Add chicken broth, cover, and simmer over low heat until duck is tender, about 1 hour.
6. Preheat oven to 180°C (350°F). Transfer duck legs to a baking dish. Bake for 15-20 minutes until skin is crispy.
7. Meanwhile, reheat rice in the skillet with the duck cooking liquid until warmed through.
8. Serve duck legs over rice, garnished with chopped parsley.
