Decadent Braised Duck Legs with Red Wine and Fruit

Savory Braised Duck Legs with Red Wine and Fruit

This savory recipe for braised duck legs brings a delightful twist to a classic preparation, perfect for those seeking an alternative to traditional confit. With a rich blend of red wine, garlic, and fresh vegetables, combined with a touch of fruit for natural sweetness, this dish is sure to impress. The process is simple yet yields complex flavors, making it a fantastic choice for a cozy dinner or special occasion.

Ingredients

• 4 to 6 duck legs
• 1/2 cup dry red wine
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 cup of your choice of fruit (such as dried apricots, prunes, or cherries)
• 1 cup duck stock (or substitute with chicken stock)
• Salt and pepper to taste

Equipment

• Large heavy-bottomed kettle or Dutch oven
• Bulb baster or spoon for fat removal
• Cutting board and knife
• Measuring cups and spoons

Instructions

1. Prepare the Kettle:
   Begin by heating a large, heavy-bottomed kettle or Dutch oven over medium-high heat. The pan should be big enough to accommodate the duck legs in a single layer.

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2. Brown the Duck Legs:
   Place the duck legs, skin side down, in the hot kettle. Cook for 15 to 20 minutes, or until the skin is dark brown and crispy. During this process, regularly use a bulb baster or spoon to remove excess fat as it renders from the duck.

3. Flip the Duck Legs:
   Once the skin is beautifully browned, turn the duck legs over and cook for an additional 2 minutes. Remove the legs from the pan and set them aside on a plate.

4. Sauté Vegetables:
   Pour most of the rendered fat out of the pan, leaving a small amount to sauté the vegetables. Add the minced garlic, chopped onions, celery, and carrot to the pan. Cook over medium heat until the vegetables are softened and fragrant.

5. Deglaze the Pan:
   Pour in the dry red wine and increase the heat to high. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, deglazing it thoroughly.

6. Combine Ingredients:
   Add 1/2 cup of your chosen fruit to the pan. Return the duck legs to the pan, arranging them skin side up. Pour in the duck stock and sprinkle the fresh thyme leaves over the top.

7. Simmer:
   Bring the mixture to a gentle simmer. Cover the pan and cook for 1 1/2 hours, or until the duck legs are tender and the flavors have melded beautifully.

8. Prepare the Sauce:
   Transfer the duck legs to a serving platter. Skim off any excess fat from the top of the braising liquid. Increase the heat to bring the liquid to a boil, and cook until the sauce is reduced by half.

9. Finish and Serve:
   Add the remaining fruit to the sauce and continue to cook until the sauce has thickened to your desired consistency. Season with salt and pepper to taste. Spoon the sauce over the duck legs and serve hot.

Serving Suggestions

Pair these braised duck legs with creamy mashed potatoes or a bed of fluffy rice to soak up the rich sauce. A side of steamed green vegetables or a crisp salad would complement this dish perfectly.

Nutrition Information

Per serving (based on 4 servings):

• Calories: 154.5
• Fat Content: 3.7 g
• Saturated Fat Content: 1 g
• Cholesterol Content: 9 mg
• Sodium Content: 449.8 mg
• Carbohydrate Content: 16.4 g
• Fiber Content: 1 g
• Sugar Content: 7 g
• Protein Content: 8.2 g

Cook Time: 2 hours

Prep Time: 20 minutes

Total Time: 2 hours 20 minutes

Enjoy your savory, succulent braised duck legs, a dish that marries the rich flavors of duck with the sweetness of fruit and the depth of red wine. Perfect for a hearty meal that’s both elegant and comforting. 🍽️🍷🦆