Crispy Braised Duck Legs
Transform your next dinner into a gourmet experience with this irresistible recipe for Crispy Braised Duck Legs. Featuring tender, fall-off-the-bone duck legs braised to perfection in a savory blend of white wine, chicken stock, and aromatics like thyme, rosemary, and garlic, this dish takes comfort food to the next level. What sets this recipe apart is the double-cooking technique: after a slow braise to infuse flavor, the duck legs are roasted at high heat to achieve an irresistible golden, ultra-crispy skin. Perfect for special occasions or an elevated weeknight meal, these duck legs pair beautifully with creamy mashed potatoes or caramelized roasted vegetables, and the rich, glossy sauce made from the braising liquid ties it all together. Elegant, flavorful, and surprisingly approachable, this recipe will wow both your family and guests.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large (sliced) onion
- 1 large (peeled and chopped) carrot
- 2 chopped celery stalks
- 4 cloves (minced) garlic
- 1 cup dry white wine
- 2 cups chicken stock
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the duck legs dry with paper towels and season generously with salt and pepper on both sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Place the duck legs skin-side down in the pan and brown for 6-8 minutes until golden and crisp. Flip and sear the other side for 2-3 minutes. Remove the duck legs and set aside.
In the same pan, add the sliced onion, chopped carrot, and celery. Sauté for 5-7 minutes until slightly softened. Stir in the minced garlic and cook for an additional 1 minute.
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits at the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, thyme sprigs, rosemary sprigs, and bay leaf to the pan. Stir to combine.
Return the duck legs to the pan, skin-side up. The liquid should come about halfway up the sides of the legs. Bring to a gentle simmer.
Cover the skillet or Dutch oven with a lid or foil and transfer to the preheated oven. Braise for 1.5 hours, or until the duck is tender and the meat easily pulls away from the bone.
Remove the skillet or Dutch oven from the oven and carefully transfer the duck legs to a baking sheet, skin-side up. Increase the oven temperature to 425°F (220°C).
Roast the duck legs in the hot oven for 15-20 minutes, or until the skin is deeply golden and crispy.
While the duck crisps, strain the braising liquid and discard the solids. Simmer the liquid over medium heat to reduce it into a flavorful sauce, if desired.
Serve the crispy duck legs hot, with a drizzle of the reduced sauce, alongside your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 24.9 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 4039 mg | 86% | |
*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.
