Balsamic-Glazed Duck Legs with Figs and Onions
This deeply flavored, earthy recipe was inspired by a dish Annabel Langbein tasted at the Amisfield Bistro, just outside historic Arrowtown in New Zealand's Central Otago region. Most Bistro diners order a selection of small plates to pass around the table, but no one wants to share the crispy duck when it's on the menu: It's just too good. More Duck Recipes
September 2006