Braised Duck Legs with Carrots and Green Beans
Simple yet satisfying, this duck leg delight is pair with a few essential herbs and tender vegetables, all melding within one pan into a harmonious final product making it a perfect bistro dish.
Servings: 4
Ingredients
FOR THE DUCK LEGS
- 4 large duck legs
- Salt and freshly ground pepper, to taste
- 1 medium white onion, finely sliced
- 1 cup dry white wine
- 2 cups light brown veal stock
- 3 cloves garlic, chopped
- 0.5 teaspoon dried thyme leaves
- 1 medium bay leaf
- 2 medium carrots, peeled and cut diagonally into ¼ inch slices
- 0.5 pound green beans, blanched
- Flat parsley to decorate
Instructions
- Preheat oven to 425°F.
- Trim the edges of the duck legs of any excess fat, and season with salt and pepper. Place in a large, heavy bottom pan, skin side down over high heat. Sear on both sides. Remove from the pan and reserve the duck legs in a medium size-roasting pan. Drain all but a tablespoon of fat.
- Sauté the onion for about 5 minutes until golden. Deglaze with white wine and veal stock. Scrape the bottom of the pan to dilute all flavors, and pour mixture over the duck legs. Add chopped garlic, dried thyme, and bay leaf. Cover the roasting pan with aluminum foil and bake for 45 minutes at 425°F.
- Meanwhile, prepare the rest of the garnish. Peel and slice the carrots then chop the parsley and blanch the beans.
- After 45 minutes, remove the duck legs from the oven. Add the sliced carrots to the roasting pan. Cover with aluminum foil and return to the oven for 20 to 30 minutes at 400°F or until the legs are cooked. Add a little bit of water if the sauce gets too thick.
- Serve hot on preheated plates over a bed of reheated green beans. Decorate with parsley leaves and spoon sauce around.
