Braised Chile Marmalade Duck Legs With Brussels Sprouts Recipes

Steps:

• Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
• Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don't overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
• Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
• Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don't have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
• When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
• Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
• Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they're delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
• Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
• Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.

Steps:

• Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
• Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
• Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
• Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
• Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
• Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
• Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
• Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
• Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

Steps:

• Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
• Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.
• Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.
• Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.
• Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer.
• Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.
• Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.
• Divide short ribs and vegetables among plates and spoon sauce over.