Skillet Crispy Braised Duck Leg
- Yield 4 servings
- Prep 15 minutes
- Cook 3 hours
- Total 3 hours 15 minutes
Skillet Crispy Braised Duck Leg sits in the Duck section of Regbie. The card serves 4 servings. Plan on 3 hours 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 duck legs
- 1 tablespoon avocado oil
- 1 medium yellow onion, chopped into ½-inch dice
- 2 carrots, cut into ½-inch rounds
- 1 celery stalk, cut into ½-inch pieces
- 4 garlic cloves, thinly sliced
- 2 large thyme sprigs
- ⅔ cup dry vermouth, or white wine
- ¾ cup chicken broth
- 1 (14.5 ounce) can organic diced tomatoes
- 2 bay leaves
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Assemble and prep your ingredients and take the duck legs out of the fridge.
Use your kitchen shears to trim the duck of as much fat as possible without cutting into the skin or the meat. The cook also cut off any loose flaps of skin but made sure the top of the leg is all covered with skin.
Next, season the duck with salt and pepper on both sides and the cook Heat the oven to 325°F.
Brown the legs in a single layer in a large dutch oven over a medium-hot burner. As soon as the pot is hot, place the legs skin side down on the ungreased surface and seared for 7 minutes. Flip them over and fry for 3-4 more minutes or until nicely browned on both sides. Once you're done browning the legs, move the legs to another dish and repeat the process until all the legs were finished. (Tip: Pour out the drippings into a storage container and store in the fridge for other uses. Mmmm… duck fat!)
Tip in 1 tablespoon of avocado oil to the dutch oven and toss in the onions, carrots, celery, garlic, and thyme sprigs with some salt and pepper. Sauté the vegetables for 7-8 minutes or until they are softened. Once softened, turn down the heat to medium so the veggies don't burn.
Tip in the white wine/vermouth to the veggies and gently bubble the sauce for 6 minutes or until the liquid is reduced by half. Then add the chicken broth and gently bubble that until it is reduced by half. My last step is to add the can of tomatoes (including the juices) and gently bubble everything again for 2-3 minutes to meld the flavors.
Once the sauce is done, place the duck legs on top, skin-side up and tuck in the bay leaves.
Tip in a piece of parchment paper and pressed it down until it almost touches the duck. Put on the cover and pop the pot in the oven for two hours.
When the legs are finished braising, move the dish to a storage/baking dish and put it in the fridge. The cook always make sure the sauce is on the bottom and the duck legs are on top, skin-side up. You can store the braised duck in the fridge for a couple days.
When you're ready to serve the duck, Heat your oven to 400°F on convection roast and stick the dish on the middle rack and let it bake for 25 minutes. The skin will get nice and crispy and the meat is really tender and satisfying. Lively!
