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Braised Duck Legs with Figs, Star Anise, and Winter Squash

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Braised Duck Legs with Figs, Star Anise, and Winter Squash

(Fine Cooking, February/March, 2011)

Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises, soaking up all of the rich flavors of the sauce.
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