Pinot-Braised Duck with Spicy Greens

(1) Course Main Dishes Total Time 2h 15m

Ingredients in this Recipe

1 dried bay leaf
1 onion (about 8 oz.), peeled and chopped
1 pound broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1 inch pieces, or 1 1/2 pounds mustard greens, rinsed, trimmed, and sliced crosswise
1 sprig fresh thyme, rinsed
1 tablespoon butter
1 teaspoon herbes de Provence
1/4 cup minced shallots
2 cloves garlic, peeled and minced
2 tablespoons olive oil
4 cups low sodium chicken broth
4 duck legs (about 8 oz. each)
About 1 bottle (750 ml.) Pinot Noir
About 1 tablespoon lemon juice
Salt and fresh ground pepper

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