Exquisite Crispy Braised Duck Legs
Savor the rich flavors of these crispy braised duck legs, tenderly cooked and bathed in a savory blend of homemade chicken stock, complemented with aromatic vegetables. A dish sure to impress even the most discerning palates.
Ingredients
| 4 | duck legs, trimmed of excess fat |
|---|---|
| 1 | large onion |
| 8 | ounces 8 ounces carrot |
| 3 | celery ribs |
| salt and fresh black pepper | |
| 2 | cups cups chicken stock, preferably homemade |
Instructions
Preparation and Cooking | |
|---|---|
| 1. | Preheat the oven to 400 degrees F (200 degrees C). Place the duck legs skin side down in a skillet large enough to comfortably hold all ingredients. Cook over medium heat, rotating to ensure even browning, without flipping completely. |
| 2. | While the skin browns, peel the onion and carrots, trim the celery, and roughly chop all the vegetables. |
| 3. | Once the skin is nicely browned, turn the duck legs and sear the meat side for just 1 to 2 minutes. Season with salt and pepper, then transfer the legs to a plate. Discard excess fat from the pan, leaving enough to coat the vegetables. |
| 4. | Add the chopped vegetables to the pan, season with salt and pepper, and cook over medium-high heat until they begin to brown, approximately 10 to 15 minutes. |
| 5. | Return the duck legs skin side up to the pan, pour in the chicken stock (enough to reach halfway up the legs without covering them). Increase the heat to high, bring to a boil, and then transfer the skillet to the preheated oven. |
| 6. | Braise in the oven for 30 minutes, then reduce the heat to 350 degrees F (175 degrees C). Continue cooking undisturbed until the duck is tender and the liquid has reduced, for at least 30 minutes or slightly longer. Serve immediately or keep warm in a 200-degree F (95-degree C) oven for up to an hour. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 55.4 kcal |
| Protein | 3.4 g |
| Fat | 1.5 g |
| Carbohydrates | 6.8 g |
| Fiber | 1 g |
| Sugar | 3.3 g |
Published on Aug 08, 2024 by Luminița