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RED WINE BRAISED DUCK LEG WITH HUCKLEBERRIES

4 Duck Legs 1/2 Yellow Onion, Diced 1 Carrot, Diced 1 Stalk Celery, Diced 2 cups Red Wine 6 Juniper Berries, Crushed 2 Bay Leaves 1 cup Brown Chicken Stock 1 cup Chestnuts, peeled 3/4 cup Huckleberries Salt & Pepper Preheat oven to 375°F. Trim the edges of the duck legs of any excess fat […]

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