510 minutes
A flavorful dish featuring duck legs infused with herbs, accompanied by leeks and marinated olives.
Duck Legs, drumsticks and thighs, attached
each
to taste
Black Pepper, freshly ground
to taste
tablespoons
Leek, white and pale green parts only, washed and coarsely chopped
each
Carrot, peeled and coarsely chopped
each
Thyme Leaves, leaves only
sprigs
Flat Leaf Parsley, leaves only
sprigs
Bay Leaf
each
Green Olives, marinated
cups
cups
cups
0.25 strips
1. Season Duck Legs
Several hours ahead or the night before, trim the excess fat from the duck legs, season them generously with salt and freshly ground black pepper, cover, and refrigerate. This allows the seasoning to penetrate the meat fully.
2. Prepare Oven and Vegetables
When ready to cook, 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 them for about 3 minutes until they begin to soften.
3. Add Herbs and Olives
Stir in a pinch of salt, the thyme leaves, parsley leaves, bay leaf, and green olives, and continue to cook for another 3 minutes. This step builds the aromatic base for your duck legs.
4. Nestle Duck Legs
Place the duck legs skin side down in the skillet, nestling them among the vegetables. Pour in the white wine, chicken broth, and add the strip of lemon zest. The liquid should come about 1 inch deep in the skillet, so add more broth if necessary. Bring the mixture to a simmer on the stovetop; starting with a gentle simmer helps the duck cook evenly.
5. Bake Duck Legs
Once simmering, transfer the skillet to the oven. After 30 minutes, carefully take the pan from the oven, turn the duck legs skin side up, and adjust the liquid if needed—pour off and reserve some if it's too much.
6. Reduce Temperature and Continue Baking
Reduce the oven temperature to 325°F and continue cooking the duck legs for another 1 to 1½ hours. This low and slow cooking method tenderizes the meat beautifully while the skin browns.
7. Prepare Braising Liquid
When the duck legs are done, set them aside and pour the braising juices and vegetables into a bowl. Skim off any excess fat from the top. Taste the braising liquid for salt and correct the seasoning if necessary. If the liquid is too thin, reduce it by simmering until it thickens and the flavors concentrate.
8. Reheat and Serve
Pour the reduced braising liquid and vegetables back into the skillet and place the duck legs on top. Bring everything back to a simmer on the stovetop to reheat before serving. Serve the duck legs hot, with the flavorful juices and vegetables spooned over them.
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