150 minutes
An elegant and flavorful dish featuring duck legs braised with leeks, carrots, herbs, green olives, and a white wine and chicken broth sauce.
Duck Legs, Trimmed of excess fat, seasoned with salt and pepper
0 lb
to taste
to taste
tablespoons
Leek, Chopped, white and pale green parts only
0 oz
Carrot, Peeled and chopped
each
Thyme Sprigs, Leaves only
each
Parsley Sprigs, Leaves only
each
Bay Leaf
each
cups
cups
cups
0 strip
1. Season Duck Legs
The night before or several hours ahead, trim any excess fat from the duck legs and season them generously with salt and freshly ground black pepper.
2. Preheat Oven and Cook Vegetables
Preheat your oven to 425°F. Heat the olive oil in an ovenproof skillet over medium heat. Add the chopped leeks and carrot, and cook for about 3 minutes until they start to soften. Stir in the thyme leaves, parsley leaves, bay leaf, and green olives, cooking for another 3 minutes.
3. Braise Duck Legs
Place the seasoned duck legs into the skillet, skin side down, nestling them among the vegetables. Pour in the white wine, chicken broth, and add the strip of lemon zest. Bring the mixture to a simmer, then transfer the skillet to the preheated oven and cook the duck legs for 30 minutes.
4. Continue Cooking
Turn the duck legs skin side up, reduce the oven temperature to 325°F, and continue cooking for another 1 to 1½ hours until the duck is tender and succulent.
5. Finish and Serve
Set the duck legs aside and pour the braising juices into a bowl to skim off any excess fat. Taste and adjust the seasoning if necessary, then return them to the skillet. Reduce the liquid over medium heat if needed. Combine the duck legs with the juices and vegetables, gently reheat, and serve.
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