Braised Duck with Onion
Transform your dinner table with the comforting elegance of Braised Duck with Onion, a rich and flavorful dish perfect for any occasion. Tender duck legs are seared to golden perfection, then slow-cooked in a medley of caramelized onions, garlic, honey, soy sauce, and aromatic herbs like bay leaves and thyme. A splash of dry white wine and chicken stock deepens the dish’s complexity, creating a luscious sauce that pairs beautifully with the savory sweetness of the onions. This one-pot masterpiece requires just 20 minutes of prep time and rewards you with melt-in-your-mouth duck after a gentle braise. Serve it alongside creamy mashed potatoes, fluffy rice, or crusty bread to savor every drop of the savory juices. Ideal for cozy family dinners or impressing guests, this recipe is a celebration of bold flavors and slow-cooked perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces duck legs
- 3 large yellow onions
- 4 pieces garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 cup dry white wine
- 2 cups chicken stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon honey
Instructions
Pat the duck legs dry with paper towels and season them with salt and black pepper on both sides.
Peel the onions and slice them thinly. Crush and mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Place the duck legs in the pot skin side down and sear them for 4-5 minutes on each side until golden brown. Remove and set aside on a plate.
Lower the heat to medium and add the sliced onions to the pot. Cook, stirring frequently, for 8-10 minutes until they are soft and caramelized.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the honey and soy sauce, then deglaze the pot by adding the dry white wine, scraping up any browned bits from the bottom.
Return the duck legs to the pot, nestling them among the onions.
Pour in the chicken stock and add the bay leaves and thyme sprigs.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Allow the duck to braise for 1 hour, basting occasionally with the juices, until the meat is tender and easily pulls away from the bone.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Remove the bay leaves and thyme sprigs before serving.
Serve the braised duck and onions hot, paired with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.2 g | 409% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 41.0 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3083 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
