Braised Duck with Veggies
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
Calories: 509kcal
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.
Cooking Tips for Braised Duck with Veggies:
- Searing the Duck: For a crisp, golden skin, ensure you sear the duck legs on high heat until both sides are evenly browned. This will lock in the flavors and fat.
- Deglazing for Flavor: After sautéing the onion, make sure to deglaze the pan with white wine and veal stock. Scraping up the fond (caramelized bits) at the bottom of the pan ensures a rich, flavorful sauce.
- Low and Slow: Braise the duck in a covered roasting pan to keep the moisture locked in, allowing the duck to become tender. The low temperature (425°F and then 400°F) lets the meat cook through without drying out.
- Perfect Carrots: When adding the carrots to the pan, slice them thinly and evenly for uniform cooking. The vegetables should be tender but not mushy by the end of the braising.
- Blanching the Green Beans: Blanch the green beans for a couple of minutes before serving. This helps them retain their vibrant color and crunch while complementing the softness of the duck and vegetables.
- Finishing Touches: Don’t forget to garnish with fresh parsley to add color and a fresh, herby contrast to the rich duck and sauce.
Check Out Our Delicious Duck Recipes!
Looking to explore more ways to cook duck? From crispy duck breasts to succulent braised legs, our collection of duck recipes offers a variety of flavorful dishes perfect for any occasion. Whether you’re a seasoned chef or a beginner, these recipes provide step-by-step instructions to help you master cooking duck with ease.
Explore our full range of duck recipes here: Duck Recipes Collection.