Crisp Braised Duck Legs With Aromatic Vegetables Recipes

CRISPY BRAISED DUCK LEGS

Steps:

• Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
• When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
• Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
• Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.