2021-02SFC  Edible Austin Leaderboard

Braised Duck Legs with Onions and Carrots


Serves 4

You can also cook duck legs in homemade sauerkraut. Just add the sauerkraut in place of the carrots and onions. When you brown the duck legs they will throw off a few tablespoons of fat. Use it to sauté vegetables. It is delicious, much better than butter. 


Braised Duck Legs with Onions and Carrots


For 1 Batch(es)


  • 4 duck legs (drumsticks and thighs)
  • 4 carrots, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 2 1/2 duck or chicken stock, or a combination
  • 4 garlic cloves, chopped
  • 1/4 cups chopped flat-leaf parsley
  • salt and freshly ground black pepper
  • 12 tiny yellow potatoes (Yukon gold or German butterball)
  • bread, for serving

Braised Duck Legs with Onions and Carrots Directions

  1. Preheat the oven to 350°.
  2. Heat a large Dutch oven over medium-high heat. Add the duck legs, reduce the heat to medium-low and cook until they are browned all over, about 15 minutes. Remove the legs and transfer to a plate.
  3. Pour the fat out of the pan. Return the Dutch oven to the heat.
  4. Add the carrots and onions and cook until the carrots are tender, about 10 minutes.
  5. Return the legs to the pot, add 2 cups of the stock, the garlic, parsley, and salt and pepper, to taste.
  6. Cover, place in the oven, and bake for 30 minutes. Add the potatoes. If the pot looks dry, add another ½ cup to 1 cup of stock.
  7. Cover and bake 15 minutes longer, until the potatoes are tender.
  8. Serve in bowls with big pieces of bread.

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