Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

Name: Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
Yield: 6 Servings
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1/2 teaspoon whole black peppercorns; 4 teaspoons coarse kosher salt; 10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat; 1/4 cup brandy; 1 cup dry white wine; 1 1/2 cups low-salt chicken broth; 2 medium onions, halved, cut into 1/2-inch thick wedges; 6 garlic cloves, peeled; 3 3x1/2-inch strips lemon peel (yellow part only); 2 bay leaves; 3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces; 1 cup picholine* or other brine-cured green olives; 2 teaspoons honey (optional)

By Molly StevensPhotography by Brian Leatart

January 31, 2007

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Recipe notes