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.
Scale This Recipe
Servings
Ingredients
Units
FOR THE DUCK LEGS
4 large
legs
Salt and freshly ground pepper, — to taste
1 medium
white onion, — finely sliced
1 cup
dry white wine
2 cups
light brown veal
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
1
Preheat oven to 425°F.
2
Trim the edges of the duck legs of any excess fat, and 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.
3
Sauté the onion for about 5 minutes until golden. 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.
4
Meanwhile, prepare the rest of the . Peel and slice the carrots then chop the parsley and blanch the beans.
5
After 45 minutes, remove the duck legs from the oven. Add the sliced carrots to the roasting pan. 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.
6
Serve hot on preheated plates over a bed of reheated green beans. Decorate with parsley leaves and spoon sauce around.
Render duck fat slowly over low heat before searing — that patience is what gives you crisp skin without burning it. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
