Braised Duck Legs
Experience the ultimate comfort food with these tender, rich Braised Duck Legs, a dish that brings gourmet flair to your dining table. Slow-cooked to perfection in a savory blend of red wine, chicken stock, and aromatic herbs, these succulent duck legs are seared for a golden, crispy skin before being nestled into a flavorful vegetable base of onions, carrots, celery, and garlic. The braising process infuses the meat with deep, robust flavors, while the final reduction of the sauce, finished with a touch of butter, provides a luscious, velvety finish. Perfectly paired with creamy mashed potatoes, polenta, or rice, this dish is an impressive yet approachable option for dinner parties or hearty family meals.
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Ingredients
- 4 pieces duck legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups chicken stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons tomato paste
- 1 tablespoon butter
Directions
Step 1
Pat the duck legs dry with paper towels, then season them with 2 teaspoons of salt and 1 teaspoon of black pepper on both sides.
Step 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the duck legs, skin side down, and sear until the skin is golden brown and crisp, about 6-8 minutes. Flip the legs and brown the other side for 2-3 minutes. Remove the duck legs and set aside.
Step 3
Pour off excess fat from the pot, leaving about 2 tablespoons in the pot. Add the sliced onions, diced carrots, and diced celery. Cook over medium heat until softened, about 5 minutes.
Step 4
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
Step 5
Stir in 2 tablespoons of tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Step 6
Deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, reducing slightly.
Step 7
Return the duck legs to the pot, skin side up. Add 2 cups of chicken stock, 2 bay leaves, and 4 fresh thyme sprigs. The liquid should come about halfway up the duck legs.
Step 8
Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let the duck legs braise for 1.5 to 2 hours, turning the legs halfway through, until the meat is very tender and almost falling off the bone.
Step 9
Once the duck legs are tender, carefully remove them from the pot and set aside. Discard the bay leaves and thyme sprigs.
Step 10
Increase the heat to medium-high and simmer the braising liquid for about 10 minutes to reduce and thicken slightly. Stir in 1 tablespoon of butter to add richness to the sauce.
Step 11
Serve the braised duck legs over mashed potatoes, rice, or polenta, and spoon the sauce and vegetables over the top.
Nutrition Facts
| Serving size | 1162.3 grams (1162.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 695 |
| Total Fat 47.30g | 61% |
| Saturated Fat 10.90g | 55% |
| Polyunsaturated Fat 3.00g | |
| Cholesterol 76mg | 25% |
| Sodium 5218mg | 227% |
| Total Carbohydrate 39.10g | 14% |
| Dietary Fiber 9.30g | 33% |
| Total Sugars 16.80g | |
| Protein 31.20g | 62% |
| Vitamin D 2IU | 11% |
| Calcium 209mg | 16% |
| Iron 5mg | 30% |
| Potassium 1008mg | 21% |
Source of Calories