Braised Duck Legs

Duck legs can be intimidating, but are so worth the time to make.


prep 0:45       total 2:15


8 servings



2 tbsp. rendered duck fat
8 duck legs
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
5 cloves garlic, chopped
1 bay leaf
2 cups red wine
2 cups duck broth
1 bouquet garni
Salt and pepper, to taste
2 sprigs parsely, destemmed and chopped


Heat a heavy-bottomed stock pot, add the duck fat and allow to melt. Add the duck legs, and brown on each side, about 8 minutes each. Remove the duck legs and set aside.

Add the onion, carrots, celery and garlic to the pan, and season with salt and pepper. Saute on medium-low heat for 10 minutes, or until just tender. Add the bay leaf and half of the red wine, let the red wine simmer for 5 minutes.

Add the duck broth to the pot. Add the bouquet garni. Add the duck legs, ensuring that the duck legs are covered by the liquid. Bring to a boil, then reduce to a simmer. Cover, and check every 10 minutes to ensure that the broth is bubbling lightly. Simmer for 1 hour.

Preheat the oven to 375F. Remove the duck legs and place in a casserole dish. Place in the oven, uncovered.

Strain the vegetables out of the stock pot. Add the remaining red wine and season the broth to taste. Increase heat and allow to reduce by half.

Baste the duck legs with this reduction sauce every 10 minutes, which will add flavorful glaze to the duck legs. After 50 minutes, remove from the oven. Plate the duck legs, ladle the reduction over the duck legs, garnish with chopped parsley and serve.

Author's Comments

This recipe requires a decent amount of elbow grease. But sometimes that's the price you have to pay for deliciousness.

You can substitute canola oil for the duck fat and chicken broth for the duck broth, if you wish.

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