How to Braise Moulard Duck Legs
Prep time
10 min
Serves
2 ppl
Cook time
3 - 4 hours
Braised Duck Legs
This braised duck legs recipe is a simple and easy approach to achieve fall-off-the-bone rich and flavorful duck meat. Slow-cooking duck legs is usually the best approach and this dish is no exception. Red wine braised duck legs are packed with deep, aromatic flavors that will make everyone in your home hungrier and hungrier as it cooks. This effect always leads to the invariable question, “how longs do duck legs take to cook?” For this recipe, cooking time ranges between 3 and 4 hours. But you’ll know they’re ready when the meat easily falls away from the bone. That’s what braising meat is all about, isn’t it? Choose a heavy pot for this red wine braised duck legs recipe. We think braised duck is best cooked in a dutch oven.
Ingredients
2 DUCKCHAR Moulard Duck Legs
5 carrots, sliced
1 large onion, chopped
5 celery stalks, sliced
5 garlic cloves, crushed
Kosher salt
Pepper, freshly ground
1.5 cups red wine
1 cup chicken stock
5 sprigs fresh thyme
2 bay leaves
Trim and season duck legs
Step 1 - Trim excess skin from Moulard Duck Legs and pierce skin all over with a knife. Piercing the skin allows the duck fat to render out during the braising process. Season duck legs with kosher salt and pepper.
Brown meat and sauté vegetables
Step 2 - Preheat oven or smoker to 225 degrees F. Preheat a large heavy pot such as a dutch oven over medium high heat on stove top. Quickly brown the duck legs all over and then set aside for later.
Step 3 - Add carrots, onions, garlic, celery, thyme, and bay leaves to pot and cook until they start to brown (10 to 15 minutes).
Reduce wine
Step 4 - Add wine to pot and bring to a boil. Reduce the wine by 50 percent (5 to 7 min).
Braise duck legs
Step 5 - Add chicken stock and Moulard Duck Legs skin-side down back to the pot. Cover pot, place in oven or smoker, and braise for 1.5 to 2 hours.
Step 6 - Turn Moulard Duck Legs over and cook skin side up for another 1.5 to 2 hours. The duck legs are finished once the meat easily pulls away from the bones.
Step 7 - Allow to cool for at least 1 hour. Then skim off the excess duck fat from the dish. The duck should be served warm.
Crisp duck legs skin
Step 8 - If you prefer crispy braised duck legs (we certainly do), before serving, remove braised duck legs from dutch oven and place on a baking sheet. Cook on the top rack of an oven preheated to 400 degrees F until the skin becomes crispy. This crisping step takes roughly 20 minutes. Serve duck legs topped with or alongside sauce.
