Braised Duck Legs

Steps

1. 1Season the duck legs

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

   Black pepperDuckSalt
2. 2Sear the duck legs7 min

   Heat olive oil in a large Dutch oven or braising pot over medium-high heat. Sear the duck legs skin-side down until golden brown, about 5-7 minutes per side. Remove and set aside.

   Don't move the legs too early; let them develop a deep golden crust.

   DuckOlive oil
3. 3Cook the vegetables9 min

   In the same pot, add the onions, carrots, and mushrooms. Sauté until they begin to soften and brown, about 8-10 minutes.

   MushroomCarrotPickled onions
4. 4Add duck and liquid

   Return the duck legs to the pot, nestling them among the vegetables. Add the bay leaves and pour in the stock until the duck is about two-thirds submerged.

   DuckBay leafStock
5. 5Braise in the oven3h

   Cover the pot with a lid and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, until the duck is meltingly tender and falling off the bone.

   Check occasionally to ensure there's enough liquid; add more stock if needed.

   Duck
6. 6Rest and serve10 min

   Remove from the oven and let rest for 10 minutes. Serve the duck legs with the braised vegetables and pan juices.

   The braising liquid can be reduced on the stovetop for a richer sauce.