Braised Duck Legs with Onions and Carrots
Category:
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.
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 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
- Preheat the oven to 350°.
- 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.
- Pour the fat out of the pan. Return the Dutch oven to the heat.
- Add the carrots and onions and cook until the carrots are tender, about 10 minutes.
- Return the legs to the pot, add 2 cups of the stock, the garlic, parsley, and salt and pepper, to taste.
- 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.
- Cover and bake 15 minutes longer, until the potatoes are tender.
- Serve in bowls with big pieces of bread.
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