Recently there was a great buy on duck legs at the market. I rarely cook duck, so I took the opportunity to do some online searching for a good recipe. I ended up using a recipe from the New York Times, but also changed it a bit to include red wine because I think duck and red wine go so well together.
The results were awesome, like dining at a fancy restaurant, probably a French one. The dish was rich in flavor, full of roasted veggies, had a wonderful sauce in the bottom of the pot and went really well with some boiled red potatoes. It took a little more time than usual, but was well worth it.
Braised Duck Legs with Veggies
based on recipe at Diners Journal/NY Times
- 2 duck legs, trimmed of excess fat
- Salt and pepper to taste
- 1/2 cup red wine (I used a nice Pinot)
- 2 large onion
- 3-4 cloves garlic, peeled and sliced
- 1 pound carrots
- 6 celery stalks
- 1 teaspoon dried thyme
- 4 oz. sliced, cleaned mushrooms
- 2 cups chicken stock, preferably homemade.
- 1. Put
duck legs, skin side down, in a skillet large enough to accommodate all
ingredients comfortably; turn heat to medium. Heat oven to 400 degrees.
Brown duck legs carefully and evenly, sprinkling them with salt and pepper
as they cook. Meanwhile, peel and dice vegetables.
When legs are nicely browned, turn them over and sear for just a minute or
two. Remove to a plate; remove fat to a small bowl. Add red wine to
deglaze the pan, then simmer wine for 1o minutes to reduce. Pour red wine
over chicken and wipe out skillet. Add just enough of the reserved fat to
cook the vegetables. Discard rest of fat or use for another purpose. Add vegetables and thyme to skillet along
with some salt and pepper. Cook over medium-high heat, stirring
occasionally, until they begin to brown, 10 to 15 minutes. Return duck
legs to pan, skin side up and juices/wine, and add stock; it should come
about halfway up duck legs but should not cover them. Turn heat to high,
bring to a boil, and transfer to oven.
- 3. Cook uncovered for 30 minutes, then lower heat to 350 degrees. Continue to cook, uncovered & undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.