Slow-Braised Duck Leg & Thigh (Fall Comfort Food!)
September 4, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4 (easily scalable!)
Ingredients
- (4) Duck Leg and Thigh
- 2 tbsp of olive oil (or duck fat if available)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped into chunks
- 2 parsnips (or more carrots), chopped
- 2 cups of butternut squash, cubed
- 2 cups of chicken or duck stock
- 1 cup of dry red wine (optional; can substitute with more stock)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- Salt and black pepper, to taste
Directions
- Season the duck: Pat the legs dry and season (generously) with salt and pepper.
- Brown the duck: Heat the oil (or duck fat) in a heavy pot or Dutch oven over medium-high heat. Place the duck skin-side down and sear until golden and crisp (6-8 min), then flip for 2-3 min. Remove, then set it aside.
- Sauté: Add the onion, garlic, and carrots to the same pot. Cook 5 min until softened and fragrant.
- Deglaze: Pour in wine (or stock), scraping up any browned bits left behind in the cookware.
- Build the braise: Add the remaining stock, parsnips, squash, thyme, and bay leaf. Nestle the duck back in, skin side up.
- Slow cook: Cover and simmer on low heat for 1.5 hours, or bake covered at 325°F (163°C) until the duck is tender and pulling away from the bone.
- Serve: Spoon the duck and vegetables into bowls, and drizzle the rich broth over top.
Complementary Sides:
- Roasted Brussels sprouts or green beans
- Creamy mashed potatoes or garlic mashed cauliflower
- Wild rice or quinoa
- Crusty artisan bread for soaking up the juices
- Lightly sautéed greens (spinach, kale, or Swiss chard)
Frequently Asked Questions:
How do I store leftovers?
Let it cool completely, then refrigerate in an airtight container for up to 3 days. It also freezes well for up to 2 months.
What other veggies can I use?
Try sweet potatoes, rutabaga, turnips, or celery root – all work beautifully in this braise.
Is this gluten-free?
Yes, as long as your stock and wine are gluten-free, this dish is naturally gluten-free.
No red wine on hand - can I skip it?
Absolutely. Just substitute with extra stock, and you’ll still get great flavour.
Is this recipe good for picky eaters?
Surprisingly, yes, even for those who haven’t had duck before. The flavours are rich but not overwhelming, and the slow braise makes everything tender and mellow. The vegetables soak up all the savoury broth, which tends to win over even the veggie-averse. If you're serving picky eaters, you can easily adjust the vegetables to suit their preferences (swap squash for potatoes, leave out parsnips, etc.), and serve it alongside familiar sides like mashed potatoes or rice.
