Braised Duck Legs: Winter Comfort
Tender, succulent duck legs braised slowly to perfection, resulting in fall-off-the-bone meat and wonderfully crispy skin. A true winter comfort dish.
Ingredients
- 4 none duck legs bone-in
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot chopped
- 1 stalk celery chopped
- 0.5 cup red wine dry
- 2 cups chicken broth low sodium
- 2 sprigs fresh thyme
- 1 none star anise pod (Optional)
Instructions
- Preheat oven to 325°F (160°C). Pat duck legs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Place duck legs skin-side down and sear until the skin is deeply golden and crispy, about 8-10 minutes. Remove duck legs and set aside, pouring off most of the rendered fat, leaving about 1 tablespoon.
- Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
- Return duck legs to the pot, skin-side up. Add chicken broth, thyme, bay leaf, and the optional star anise pod. The liquid should come about halfway up the duck legs.
- Bring to a gentle simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the duck meat is fork-tender and easily pulls away from the bone.
- Remove duck legs from the pot and set aside. Skim any excess fat from the braising liquid. If desired, reduce the sauce over medium-high heat on the stovetop until it reaches your desired consistency.
- Serve braised duck legs with the sauce, over creamy polenta, mashed potatoes, or rice, garnished with fresh herbs or crispy sage if desired.
Notes
For an extra layer of flavor, consider adding a star anise pod or two to the braising liquid. Serve over creamy polenta, mashed potatoes, or fragrant rice. A sprinkle of fresh, crispy sage makes a delightful garnish.