Crisp Wine Braised Duck Legs with Mashed Potato

Crisp wine braised duck legs with vegetables is a simple, luxurious dish. The duck is browned until the skin is crackly and golden. The vegetables are then cooked in some of the rendered fat until they start to soften, at which point chicken stock is added and everything is cooked together in the oven until the duck is tender and super-crisp, and the vegetables are meltingly delicious. Served with creamy mashed potato, these succulent duck legs make a wonderful winter meal.

Crisp Red Wine Braised Duck Legs
Serves 2

2 duck legs, patted dry

1 pinch salt and ground pepper to taste

1 onion, diced

4 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 tsp herbes de Provence

1 1/3 cup chicken broth

Fresh parsley or sage, for garnish

Preheat the oven to 400°F. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Season with salt and pepper to taste. Put the skillet on the stovetop then turn the heat to medium. Brown the legs slowly and evenly, about 20 minutes. 

Meanwhile, prepare the vegetables. Dice the carrots, onion and celery, and mince the garlic. When the legs are nicely browned, turn and sear the meat side for 1-2 minutes. Transfer the legs to a plate. Remove all but about one tablespoon of the fat. Set the removed fat aside in a small container then put it the refrigerator for future use. Duck fat may be used to replace butter or oil in another recipe. 

Add the vegetables and garlic to the skillet. Season with salt and pepper, then add the herbs. Sauté the vegetables over medium-high heat and stir occasionally, until they start to become golden-coloured, about 10 minutes. Return the duck legs to the skillet, skin side up. Pour in the broth. It should come about halfway up the duck legs, but should not cover them. Bring the liquid to a boil, then put the skillet in the middle of the oven.

Cook for 1 hour, then lower the heat to 350°F, and continue to cook until the meat is tender and the liquid is reduced, an additional 30 minutes. Serve over mashed potato with the braised vegetables on the side, topped with each duck leg. Garnish with fresh herbs, as desired.