2 pieces duck legs, trimmed
1 cup ketchup
1 cup brown chicken stock
3 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons mesquite smoke flavoring
2 tablespoons garlic, minced
2 tablespoons cayenne powder
4 tablespoons smoked paprika
4 tablespoons brown sugar
4 pieces chipotle chilies, dried
1 cup sweet Vidalia onions, diced
1 teaspoon ground cumin
Pre-heat a large braising pan and add the olive oil, allow to get hot. Then add the duck legs and sear until golden brown. Remove from the pan and drain extra fat. Add the onions, garlic and allow to caramelize. Then add the remaining ingredients and allow to simmer for a few minutes. Place the duck legs back into the sauce and allow to simmer for 2 hours. Remove the duck legs and strain the sauce. Allow the duck legs to cool in the sauce and then remove and shred. Reserve the duck and sauce separately.
*recipe from the chefs at The Homestead in Hot Springs, Virginia. The Homestead is rated in the Top 20 Southern Resorts and has hosted 22 US Presidents since the 18th century. Visit The Homestead by clicking here.
click here to read more about Patrick Henry and the Virginia Resolves