I have no idea how people can even attempt all of the crazy new year’s diets in January. Sure, the first week of the year, I was so sick of cookies and sweets that I toned it down a little, but now, a couple of weeks later and deep in the throes of a bleak, miserable winter, all I’m thinking about is comfort food. I’m thinking oatmeal every morning, French onion soup, polenta smothered in melted cheese. And this time of year, I simply cannot go without a weekly dose of braised meat. Or red wine, for that matter.
So, in this week’s edition of “Sarah’s Red Wine-Fueled Braising Adventures”, I’m coming at you with duck legs. They were braised in red wine with porcini and cremini mushrooms, lots of shallots, and fresh thyme. The meat was tender and succulent, the skin crackling crisp, and the mushrooms deep, dark, and intense. It was the kind of splurgy at-home dinner that almost makes long, cold winters bearable.