Braised Duck Legs

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About


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


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