Braised Duck Legs with Potatoes and Vegetables

How to brown the duck legs

1. Honestly, braised duck legs are not difficult to make. If you do everything carefully, the meat comes out very tender, and the vegetables work as both a side dish and a sauce. Buy fresh, unfrozen duck legs. They are often sold in packs of two, and two legs usually weigh about 500 g. You will already have everything else at home.

   

2. Prepare the meat: rinse it, remove any leftover feathers and pat dry with paper towels.

3. Brown the legs. Melt the butter in a wide, deep frying pan with a lid over medium heat. When the butter starts to bubble, add the duck legs. Turn them and brown on all sides until golden, about 10 mins, without letting them burn. If you feel there is too little fat for frying, add a little olive oil.

   

How to braise with vegetables

1. Add the vegetables and broth. Peel the onion and carrot and cut them into large pieces, so they keep their shape during the long cooking and do not fall apart. Add the carrot and onion to the browned legs in the pan and spread them evenly. Crush the peeled garlic cloves and add them too. Pour in a full cup of broth or hot water and salt lightly. Bring to a boil, reduce the heat to the minimum and cover the pan with the lid.

   

2. Put the spices in a small sachet bag and place it in the pan, so they do not float around in the vegetables. The bag gets 1-2 bay leaves and a few black peppercorns. I also recommend adding allspice, cloves, a dried chili pod, 1-2 tsp of dried lemongrass and a piece of peeled, sliced ginger. Tie the bag shut.

   

4. Braise the legs, covered, over the lowest heat for about an hour, turning the meat from time to time.

5. Add the potatoes. Peel them and cut into large cubes, add to the pan, stir, and keep braising, covered, over the same low heat until the potatoes are done, about 20 mins. The cubes should pierce easily with a knife, and the meat should be tender and fall off the bone. If you think it needs it, add a little more salt.

   It is especially good when the potatoes are slightly overcooked and begin to fall apart. They then form a side dish similar to a stew.

   

Serving

1. Put the braised duck legs and vegetables on a large platter and spoon over the liquid from the pan. Serve while hot.

   

   The dish has a very delicate taste and aroma, and it is quite filling. It is very good with fresh white bread. It is best to cook only as much as you will eat at once, so you do not have to reheat it.