With the weather turning cold we turn to braises. A favorite combination is duck legs braised with sofrito and olives. The olives add a fruity salinity to the sauce. The duck meat is rich, decadent, and luxurious. The sofrito: slow cooked onions, celery, carrots and garlic, is the backbone of the sauce. We use red wine to add structure and then the duck adds its rich, earthiness to round everything out. It's definitely one of those occasions where the end result is so much more than the sum of its parts. As the winter approaches it's time to start playing with deep, complex flavors in the kitchen.