Braised Duck Legs

Name: Braised Duck Legs
Yield: Makes 12 main-course servings
Ingredients: 2 cups red or white wine; 2 cups brown duck broth, chicken broth, or water; 4 to 6 tablespoons rendered duck fat, unsalted butter, or vegetable oil; 1 bouquet garni (3 sprigs thyme, 3 sprigs parsley, and 1 imported bay leaf, tied together with kitchen twine); Salt and pepper; 4 cloves garlic, crushed, peeled, and chopped coarse; 1 large onion, peeled and chopped fine; 12 duck legs, including both thighs and drumsticks; 1 large carrot, peeled and chopped fine; ½ stalk celery, chopped fine

Preparation info

Makes
12
main-course servings

Difficulty
Medium

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Ingredients

12 duck legs, including both thighs and drumsticks
Salt and pepper
4 to 6 tablespoons rendered

Stew
Main course
Gluten-free

Method

Cut the drumsticks away from the thighs by slicing diagonally where the drumstick joins the thigh. Don’t get frustrated; it takes some trial and error to find where the two meet. Season with salt and pepper. Heat 4 tablespoons of the duck fat in a heavy-bottomed pot over medium to high heat, add the