These braised duck legs are a perfect comfort food, a hearty dish to fill your stomach, and delight your taste buds. We know if you try it once, you will definitely have it on your list to try again, and again!
1 hour 30 minutes
2 tbsp ghee or unsalted butter
4 duck leg quarters (legs and thighs)
Fine sea salt and ground black pepper
½ cup diced onions
1 leek, cleaned and diced
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 cups duck or chicken bone broth
2 strips bacon, diced
227g (8oz) mushrooms, sliced
- In a Dutch oven or large stockpot, melt the ghee over medium heat. Season both sides of the duck legs liberally with salt and pepper. Brown the duck legs skin side down in the pot for 3 minutes. Cook for 3 minutes on the other side before flipping. Remove and set aside the duck legs.
- Cook for 3 minutes after adding the onions and leeks to the pot. Meanwhile, wrap the bay leaves, rosemary, and thyme in kitchen twine. To the pot, add the herb bouquet and broth. Return the duck legs to the pot, bring to a boil, cover, and cook for 75 minutes, or until the duck is tender. Remove and set aside the duck legs. Return the duck to the sauce after the sauce has been reduced and
thickened to your liking.
- In the meantime, prepare the bacon and mushrooms: Fry the diced bacon in a skillet over medium-high heat until it begins to brown and crisp and there is some bacon fat in the pan. Brown the mushrooms with the crisped bacon.
- Take the bay leaves and herbs out of the pot. Serve the duck with the sauce and onion mixture on top, followed by the bacon and mushrooms.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat the duck for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through. Warm the sauce in a small saucepan over medium-low heat on the stovetop.
4 servings per container
- Amount Per ServingCalories305
- % Daily Value *
- Total Fat
- Saturated Fat 0.5g 3%
- Sodium 418mg 18%
- Total Carbohydrate
- Sugars 4.8g
- Protein 18.1g 37%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.