Wine Braised Duck Legs

Wine Braised Duck Legs are slow-simmered in drinkable white wine with fresh herbs, spices, and carrots for a rich, tender, and elegant meal.

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Course: Al La Carte, Dinner, Entree, Main Course

Cuisine: American, Asian, Asian Fusion

Keyword: Best duck legs recipes, best roast duck recipes, braised duck legs, How to cook duck legs, Wine Braised Duck Legs

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: Servings

Calories: 544kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 6 quart deep saute pan
1 10 ounce jar to store the excess duck fat

Ingredients

6 duck legs trim excess fat and reserve to make duck fat
2 - 3 tablespoons duck fat may substitute extra virgin olive oil
1 medium onion peeled and sliced
2 tablespoons garlic fresh garlic grated. We use elephant garlic
2 tablespoons ginger fresh ginger grated
1 bunch fresh cilantro use soft stems and leaves
3-4 sprigs fresh oregano use soft stems and leaves
1-2 sprigs fresh tarragon use leaves only
5-6 sprigs fresh thyme use leaves only
3/4 teaspoon ground cumin
3/4 teaspoons smoked paprika
3/4 teaspoons five spice powder
6 medium carrots we use multi colored carrots. Peeled and cut into 2 to 3 inch pieces.
2 teaspoons sesame oil
2 tablespoons Chinese white wine
2 tablespoons soy sauce
2 teaspoons kosher salt
1/2 teaspoon Freshly Ground Black Pepper
2 cups white wine use drinkable white wine

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Instructions

In a 6-quart deep sauté pan, heat the duck fat using medium flame. Add the duck legs, skin side down. Reduce flame to medium low. Let the fat render - takes about 10 - 12 minutes. May fit the legs during the last two minutes of the rendering. Remove the legs to a bowl. Remove some of the duck fat leaving about 2-3 tablespoons in the pot.
Note - render the excess fat that was removed from the legs in a seperate skillet on medium low heat. Takes about 15-20 minutes. Cool and reserve for future cooking. Store in the fridge and use as needed. Store up to six months.
6 duck legs, 2 - 3 tablespoons duck fat
Turn up the flame to medium. Sauté the onions until fragrant and translucent. About 2 minutes.
1 medium onion
Add in the garlic, ginger and all the herbs. Mix and cook up to 60 seconds until fragrant.
2 tablespoons garlic, 2 tablespoons ginger, 1 bunch fresh cilantro, 3-4 sprigs fresh oregano, 1-2 sprigs fresh tarragon
Add in the spices. Mix and cook 30 - 60 seconds. Pour in a couple of tablespoons of the wine to deglaze the pan if needed.
3/4 teaspoon ground cumin, 3/4 teaspoons smoked paprika, 3/4 teaspoons five spice powder
Add the carrots. Pour in the sesame oil, Chinese white wine and soy sauce. Mix.
6 medium carrots, 2 teaspoons sesame oil, 2 tablespoons Chinese white wine, 2 tablespoons soy sauce
Add back the duck legs and any juices released. Skin side up. Season with the salt and freshly ground black pepper. Pour in the white wine. Cover with a tight lid. Simmer on medium low heat until fork tender. 1 1/2 to 2 hours. Turn off the heat. Serve with your favorite side dish.
2 teaspoons kosher salt, 1/2 teaspoon Freshly Ground Black Pepper, 2 cups white wine

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