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  "intro": "<p>Braised in a luxurious red wine sauce with warm spices, pancetta, and pearl onions, this duck dish is perfect for celebration dinners.</p>",
  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 90,
  "totalTime": 110,
  "serves": 4,
  "pot": false,
  "spicy": false,
  "ingredients": [
    {
      "label": "3 1/2 lb bone-in, skin-on duck legs and thighs",
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      "label": "3/4 tsp salt, divided",
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      "label": "1 tbsp fresh rosemary, finely chopped",
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      "label": "2 tbsp fresh chives, finely chopped",
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      "instruction": "<p>Preheat oven to 325˚F. Pat duck dry with paper towel. Season with 1/2 tsp each salt and pepper. Heat 2 tbsp butter in large Dutch oven set over medium heat; cook duck for 3 to 4 minutes per side or until golden brown all over. Transfer duck to plate. Drain all but 2 tbsp duck fat from pan.</p>",
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      "instruction": "<p>Add pancetta; cook for 3 to 5 minutes or until crispy around edges. Stir in carrots, celery, leek, garlic, thyme, rosemary, and remaining salt and pepper. Cook for 2 to 3 minutes or until slightly softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Stir in tomato paste; cook for 1 minute.</p>",
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      "instruction": "<p>Slowly stir in wine; bring to boil. Stir in raisins, cinnamon stick, bay leaves and cloves. Reduce heat to medium; simmer for 15 minutes. Stir in tomatoes and broth; bring to boil. Return duck and pearl onions to pan. Cover and transfer to oven. Bake for 1 to 1 1/2 hours or until duck meat is very tender.</p>",
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      "instruction": "<p>Meanwhile, prepare rice according to package directions. Serve duck and sauce over rice. Sprinkle with chives.</p>",
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    {
      "instruction": "<p>TIPS: A fruity Merlot or a rich Amarone wine pair nicely with this braised duck. Serve with French green beans, if desired.</p>",
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Ingredients

Instructions

  1. Preheat oven to 325˚F. Pat duck dry with paper towel. Season with 1/2 tsp each salt and pepper. Heat 2 tbsp butter in large Dutch oven set over medium heat; cook duck for 3 to 4 minutes per side or until golden brown all over. Transfer duck to plate. Drain all but 2 tbsp duck fat from pan.

  2. Add remaining butter to pan; cook pearl onions for 3 to 5 minutes or until golden brown. Transfer to plate.

  3. Add pancetta; cook for 3 to 5 minutes or until crispy around edges. Stir in carrots, celery, leek, garlic, thyme, rosemary, and remaining salt and pepper. Cook for 2 to 3 minutes or until slightly softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Stir in tomato paste; cook for 1 minute.

  4. Slowly stir in wine; bring to boil. Stir in raisins, cinnamon stick, bay leaves and cloves. Reduce heat to medium; simmer for 15 minutes. Stir in tomatoes and broth; bring to boil. Return duck and pearl onions to pan. Cover and transfer to oven. Bake for 1 to 1 1/2 hours or until duck meat is very tender.

  5. Meanwhile, prepare rice according to package directions. Serve duck and sauce over rice. Sprinkle with chives.

  6. TIPS: A fruity Merlot or a rich Amarone wine pair nicely with this braised duck. Serve with French green beans, if desired.