Braised Duck Legs with Vegetables
Ingredients
2 servings
- Duck legs 2
- Carrot 1
- Onion 2
- Celery root optional
- Olive oil 2 tbsp
- Butter 1 tbsp
- Boiling water 0.5 cup (100 ml)
- Bay leaf 2-3 pcs
- Dried soup vegetables 1 tbsp
- Ground coriander, chili 1-2 pinches
- Salt, black pepper to taste
Step-by-step recipe
Browning the legs
Our braised duck follows the principle of the Gascon dish duck confit, except that the meat simmers not in fat but in liquid with vegetables.
To make the dish for two, it’s enough to cut the breast fillets off the bird or take the legs. For a big family you can use the whole bird, first cutting it into large pieces.
Clean any remaining feathers off the duck legs and pat the meat dry with a paper towel, since drops of water hitting hot fat will splatter. By the way, you don’t need to remove the skin; it only improves the flavor and look of the finished dish.
Combine the olive oil and butter in a frying pan. If you like, use odorless sunflower oil.
When the oil is hot, add the duck legs.
Turning the legs often with a fork, brown them in the oil over medium heat until a golden crust forms. The aim is only to form a crust, not to cook the meat through. The inside of the legs will still be raw, and the important thing is not to let the meat burn. No need to salt or add spices at this stage.
Braising with vegetables
Peel the onion and cut it into thick strips, or even wedges lengthwise.
Cut the peeled carrot into large pieces, sticks or thick rounds. If you’re using celery root, you need only a little; cut it into cubes.
Add all the vegetables to the pan, tucking them in between the pieces of meat.
Add salt and pepper, 2-3 bay leaves and 1 tbsp of dried soup vegetables, if you have them. I recommend adding a little ground coriander and chili, 1-2 pinches; the braised duck will taste better.
Turn the heat down to below medium and pour 1/2 cup of boiling water (100 ml) from the kettle into the pan.
When the liquid boils, reduce the heat to the minimum. It should be barely bubbling.
Cover with a lid and leave to simmer for 30-40 minutes. There’s no need to add more water; there’s enough. The vegetables will also release a little moisture, and you’ll end up with a slightly thick sauce. Most of the liquid will evaporate and be absorbed by the meat, and the braised duck will be very tender and juicy.
Serving
If you think there’s too much liquid, take the lid off and raise the heat to evaporate some of it. But most likely you won’t need to.
Don’t forget to take the bay leaf out of the sauce.
Put the duck in a small deep plate and add the sauce. It’s very good if you add a little pepper right before serving.
Duck braised with vegetables needs no special side dish. Fresh bread is enough. Still, I think mashed potatoes go very well with it, as potatoes with sauce are always good. If you like, add a pinch of parsley or a green onion feather before serving. If you’re cooking a lot of meat, a whole duck, use not a frying pan but a special lidded dish called a duck roaster.
Calories and macros
935 kcal
Serving ≈ 330 g
- Protein22 g9% of kcal
- Fat88 g86% of kcal
- Carbs11 g5% of kcal
100 g284 kcalProtein 6.6 gFat 26.8 gCarbs 3.3 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
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Fat for browning
Browning the duck in a mix of olive oil and butter gives the dish a special flavor. If you like, use odorless sunflower oil.
Vegetables and wine
Vegetables: whatever you have, such as onion, carrot, celery root. The duck is braised in water, but you can add a little white wine if you like.
Spices
I recommend adding a little ground coriander and chili; the braised duck will taste better. Dried soup vegetables are optional. Remove the bay leaf before serving and add a little pepper to the dish.
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Questions and answers
How long do you braise duck?
Legs browned to a crust are braised under a lid on the lowest heat for 30-40 minutes. In that time most of the liquid evaporates and is absorbed by the meat.
How do you cook duck pieces so they’re tender?
First brown the pieces only until a golden crust forms, then simmer them under a lid: the liquid should barely bubble, not boil hard. Don’t add water; half a cup of boiling water (100 ml) and the juices from the vegetables are enough.
Which part of the duck is best for braising?
For individual portions, breast fillets or legs: they have plenty of meat and the pieces can be left whole, which is convenient for serving. For a big family you can braise the whole bird cut into large pieces.
How do you braise duck in a pot or duck roaster?
The same as in a frying pan: brown it, add the vegetables, spices and boiling water, and braise under a lid on low heat. If you’re cooking a whole duck, it’s better to use a lidded dish, a duck roaster, rather than a frying pan.
How do you make braised duck with gravy?
The gravy makes itself: the vegetables give off moisture, and with half a cup of boiling water (100 ml) you get a slightly thick sauce. If there’s too much liquid, take off the lid, raise the heat and evaporate some of it.