We are getting absolutely *slammed* with snow and relentless cold (like, colder than normal…) weather and the only cure is more braised meat pastas. 🙌🏻 If you’ve never slow-cooked duck legs before, I’m here to tell you that it’s exactly the same process as braising short ribs: season well, give ‘em a good sear, sauté all your aromatics, add lots of liquid (including a really nice red wine), return everything to the pot, then cook low and slow until the bone simply falls out. Instead of serving this with traditional pasta, I went with spaetzle and I am ✨BEYOND✨ proud to report that all three of my children devoured this. We have crossed some magical threshold and, while I almost don’t want to jinx it by even uttering the words out loud, I also kind of want to scream from the roof tops that my picky child now loves duck. Please just let me have my moment, this is a big deal. 😂 ✨Comment recipe and I’ll send it straight to your inbox✨ wellseasonedstudio.com/spaetzle-wit...