Braised Duck Legs with Leeks
User Reviews
4.9
45 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
4 people
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Calories
424 kcal
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Course
Main Course
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Cuisine
German
Braised Duck Legs with Leeks
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I normally braise wild duck legs, but this will work with store-bought duck legs, too. This dish is best served with something mashed or soft. My favorite is either garlicky mashed potatoes or polenta with a little pecorino grated into it. I like a heavy white wine here, like a buttery Chardonnay.
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Ingredients
- A small handful of dried mushrooms, broken into pieces
- 1 tablespoon butter
- 2 pounds duck or goose legs
- salt
- 4 leeks, sliced thinly (use only the shanks - light green is OK, dark green is not)
- 2 teaspoons dried thyme
- 2 teaspoons caraway seed
- 2 bay leaves
- 1-2 shots of Cognac or Armagnac
- duck stock (use chicken stock if you don't have any)
- Some good quality balsamic vinegar, for garnish
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Instructions
- Preheat oven to 325F. Get your tap water as hot as it will go and fill a small bowl with the hot water. Add the dried mushrooms, cover the bowl and let soak for 30 minutes. Salt duck legs and let them sit out at room temperature for 15 minutes.
- Heat the butter in a Dutch oven, brazier or a deep, oven-proof frying pan with a lid. Brown the duck or goose legs over medium-high heat. Take your time and get a good browning here. Once the legs are done, remove and set aside.
- While the duck legs are browning, remove the mushrooms from the soaking water and squeeze them dry. Chop finely. Pour the mushroom water through a paper towel into a bowl -- this filters out any dirt or debris. Save the mushroom water.
- Add the sliced leeks to the pan, which should now have lots of duck fat in it. Saute for 2 minutes, stirring often. Add the chopped mushrooms and cook over medium heat until you get a little color; you don't want anything charred. Add the bay leaves, thyme, caraway and a little salt.
- Add the brandy. You can flame it if you'd like, or just cook it down by half. Once it is reduced, nestle the duck legs on top of the bed of leeks, skin side up. Pour in the stock (HINT: Heat it first so it does not drop the temperature in the braising pan.) up to the level of the meat, but do not cover the skin sides of the legs. Cover the pan and cook it in the over for at least an hour, or until the meat yields when pierced with a sharp knife. This could take up to 2-3 hours for very old, wild geese.
- Once the meat is tender, uncover the pot and cook for another 30 minutes, or until the skin of the ducks is crispy.
- To serve, lay down mashed potatoes or polenta fairly flat on the plate, then add the braised leeks in the center. Adorn with two or three duck legs and sprinkle a little balsamic vinegar over it. Serve at once.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
13g
(4%)
Protein
43g
(86%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
186mg
(62%)
Sodium
215mg
(9%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1590IU
(32%)
Vitamin C
13mg
(14%)
Calcium
85mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 43g | 86% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 215mg | 9% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 13mg | 14% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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