Braised Duck with Root Vegetables

How to Make Braised Duck with Root Vegetables at Home

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Ingredients

• 4 duck legs
• 3 medium carrots
• 2 medium parsnips
• 2 medium onions
• 2 teaspoons thyme
• 1 cup red wine
• 1 cup chicken broth
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   Season the duck legs with salt and black pepper on both sides.

3. 3

   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the duck legs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes.

4. 4

   Remove the duck legs and set aside. In the same pot, add chopped onions, carrots, and parsnips. Sauté for about 5 minutes until they begin to soften.

5. 5

   Add minced garlic and thyme, stirring for 1 minute until fragrant.

6. 6

   Pour in the red wine and scrape the bottom of the pot to deglaze. Allow it to simmer for 3-5 minutes to reduce slightly.

7. 7

   Return the duck legs to the pot, add chicken broth, and place bay leaves. Ensure the duck is mostly submerged.

8. 8

   Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.

9. 9

   After 2 hours, check the duck for tenderness; it should be falling off the bone. If necessary, braise for an additional 30 minutes.

10. 10

    Remove the pot from the oven and let it rest for 10 minutes before serving. Discard bay leaves.

11. 11

    Serve the duck legs with the root vegetables and some of the braising liquid spooned over the top.