Braised Duck Legs

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This is a hearty Iranian stew, traditionally made with game birds and meatballs. Here, I have used duck legs instead and made the sauce as a separate chutney. You can serve this chutney with fish and chicken dishes, too.


  • 4 duck legs, skin on
  • 4 tsp finely chopped mint leaves, plus extra for sprinkling
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 170°C/325°F/Gas 3. Lightly pierce the duck skin all over the legs with the point of a sharp knife or a skewer, being very careful not to puncture the meat, as this would make it toughen during cooking. Season with salt and pepper.
  2. P