Braised Duck with a Lift

• 4 duck legs and thighs (legs and thighs typically sold together as 1 piece)
• Salt and pepper
• 4 sprigs fresh thyme
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 1 inch (2.5 cm) fresh ginger, peeled and chopped
• 1 tablespoon (8 g) all-purpose flour
• 2 tablespoons (10 g) unsweetened cocoa powder
• 2 tablespoons (12 g) chopped fresh mint, divided
• 1 cup (235 ml) dry red wine, such as Cabernet or Syrah
• 2 tablespoons (30 ml) Cointreau liqueur
• Zest of 1 orange
• 1/2 orange, cut into 6 slices
• 2 cups (475 ml) water
• Juice from 1/2, lemon

1. Preheat oven to 275F (140F, or gas mark 1).
2. Season duck with salt and pepper.
3. In a large skillet, sear the duck on both sides over medium-high heat.
4. Place duck in a large oven-safe cooking pan and arrange thyme sprigs on top.
5. In the same skillet used for searing, add the onion, carrot, garlic, and ginger.
6. Cook until softened, 2 to 3 minutes.
7. Add the flour and cook for an additional 2 to 3 minutes.
8. Add the cooked vegetable mixture to the cooking pan, along with the cocoa powder, 1 tablespoon (6 g) mint, wine, Cointreau, zest, orange pieces, and water.
9. Cover with lid or foil and bake for 1 to 1 1/2 hours until the duck is very tender.
10. Remove the duck from the pan to a serving dish.
11. Transfer the liquid and vegetables to a saucepan, bring to a simmer, and reduce slightly to a sauce consistency.
12. Stir in remaining 1 tablespoon (6 g) mint and lemon juice and adjust seasoning with salt and pepper.
13. Serve duck with sauce in shallow bowls.

together, salt, thyme, yellow onion, carrot, garlic, fresh ginger, flour, cocoa, fresh mint, red wine, liqueur, orange, orange, water

Taken from www.cookstr.com/recipes/braised-duck-with-a-lift (may not work)