Duck legs braised

6-8 peppers peas

3-4 duck legs

2-3 garlic cloves

2-3 onions

1 carrots

1 Bay leaf

salt

Duck legs cut off excess skin and fat, then chopped crop Vicariate on a dry pan.

Finely chop the onion, chop the garlic slices, carrot finely chopped.

When scraps will melted fat, remove them with a slotted spoon.

Fry legs in the fat until Golden brown, put them on a plate, on the same fat fry the vegetables for 3-4 minutes, then put back legs, add the peppercorns and Bay leaf, season with salt, bring to boil, to make the fire is minimal.

Braised duck legs cooked 1.5-2 hours with the lid closed.

The author of the recipe: Anatoli Simianista