Leg of Duck with Squash Risotto
Braising is a cooking method that employs both searing and slow cooking. I seared my legs in a hot pan with a little duck fat. Then I added aromatics, like parsnips, onion, celery and some duck stock. I returned the legs to the pan and slow cooked it for about an hour until they were very tender.
Then I made a classic risotto and added oven roasted spaghetti squash. I also added a whole clove and a couple of whole allspice berries to add some earthiness and sweetness to the risotto.
This is a delicious and nutritious meal.