Crispy skin, tender meat that falls off the bone, and a rich wine sauce that ties it all together -that’s what you get with these braised duck legs. While duck might seem intimidating if you’ve never cooked it before, this duck leg recipe is actually one of the easiest ways to start. Duck legs are not only more affordable than duck breasts, but they’re also more forgiving when cooking.
While the duck braises, you’ll have plenty of time to prepare sides. We love serving these duck legs over rosemary garlic mashed potatoes – the creamy potatoes soak up all that wonderful sauce, making every bite perfect. The whole meal feels special enough for a dinner party but is simple enough for a cozy Sunday dinner at home.
Key Ingredients and Substitutions
You can create a restaurant-worthy braised duck dish with just a few staples and a few basic aromatics.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Duck Legs: Whole bone-in, skin-on duck legs are the star here. Rich in flavor with moist, tender, dark meat. We typically find our duck legs in the frozen section of one of our local high-end grocery stores (we never pay over $10 for a package of two duck legs). We prefer not to use Pekin ducks since they will have less meat and more fat.
- White Wine: Use a dry white wine you’d enjoy drinking. Sauvignon Blanc or Pinot Grigio work well. If you prefer not to cook with wine, substitute it with chicken stock.
- Aromatics: Combining onion, carrot, and celery creates a classic flavor base. Don’t skip this. It adds depth to the final sauce.
- Fresh Herbs: Fresh thyme and rosemary are ideal, but you can substitute dried herbs if needed. If using dried herbs, use about 1/3 the amount.
How to Make Braised Duck Legs
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Don’t discard the rendered duck fat! After browning the duck legs, pour off and save the extra fat in a clean glass jar. Duck fat can be stored in the refrigerator for months and is fantastic for roasting potatoes, sautéing vegetables, or making the most amazing French fries you’ll ever taste. Think of it as liquid gold in the kitchen. It adds incredible flavor and creates the crispiest potatoes imaginable. Once you try duck fat fries, you’ll never want them any other way.
1. Prep the Duck Legs: Pat the duck legs thoroughly dry with paper towels. This is key for getting that crispy skin we’re after. Then, generously season them with salt and pepper on both sides.
2. Sear the Duck Legs: Heat your Dutch oven or large oven-safe pan over medium-high heat. Place the duck legs skin-side down and cook for 6-8 minutes until the skins are golden-brown crispy skin. Flip and sear them for 2-3 minutes on the other side. Set them aside while we work on the sauce.
3. Start the Sauce: Pour off most of the duck fat, but don’t throw it away! Save it to make the best-roasted potatoes. Keep about a tablespoon in the pan, and add your diced carrots, celery, and onions. Let them soften for about 5 minutes, then add your wine. While it simmers, scrape the bottom to release all browned bits.
4. Add Aromatics: Add the stock, bay leaf, crushed garlic, and fresh herbs to the pan. Return the duck legs to the pan skin-side up. The liquid should come up about halfway, keeping the skin above it so it stays crispy.
5. Braise: Once everything comes to a simmer, cover and transfer to the oven. Let it braise for 1½ to 2 hours until the meat becomes fork-tender and almost falls off the bone.
6. Finish the Sauce: Remove the duck legs and keep them warm under foil. For a silky sauce, strain the braising liquid and simmer until it thickens slightly about 5-10 minutes.
7. Enjoy: Serve the duck legs and some sauce over mashed potatoes, risotto, or roasted potatoes.
Make-Ahead and Storage
Make-Ahead: This duck leg recipe is best made fresh. To make the cooking process smoother, dice the vegetables and measure out other ingredients a day ahead.
How to Store: Transfer cooled leftovers to an airtight container. Store the duck and sauce separately in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container or bag for up to 3 months.
How to Reheat: Place the duck and sauce in an oven-safe dish, cover with foil, and reheat at 325°F for about 15-20 minutes or until warmed. Remove the foil for the last few minutes to re-crisp the skin as much as possible. You can also reheat in the microwave, though the skin won’t stay crispy.
Recipe Tips and Notes
- Crispy skin. Leave duck legs uncovered in the refrigerator for up to 24 hours before cooking. This helps remove excess moisture, resulting in perfectly crisp skin.
- Start at room temperature. Remove the duck legs from the refrigerator 30 minutes before cooking for more even cooking and better browning.
- Take your time searing. The initial searing process creates the foundation for crispy skin, so don’t rush this step.
- Watch the liquid level. Keep braising liquid at about halfway up the sides of the duck legs. This ensures the meat stays moist while keeping the skin elevated and crisp.
- Pick the proper pan. Choose a pan large enough for duck legs to fit comfortably without overcrowding. If the pan is too large, the braising liquid will be too shallow, and if it is too small, the legs will not cook evenly.
Frequently Asked Questions
Duck legs need about 1½ to 2 hours of braising at 325°F to become tender. The meat should be easily pierced with a fork and almost fall off the bone when done. Remember that the initial searing step adds to this time.
A common issue with any duck leg recipe is tough meat, which usually means it hasn’t been cooked long enough. Duck legs need low, slow cooking to break down the connective tissue. If your duck is tough, continue cooking until the meat is fork-tender. Also, ensure your braising liquid stays at the proper level during cooking.
The key to crispy skin starts before cooking. Pat the legs dry and refrigerate uncovered for up to 24 hours to remove excess moisture. Then, ensure they get a good initial sear and keep the skin above the braising liquid while cooking. During reheating, remove the foil cover for the last few minutes to re-crisp the skin.
When fully cooked, duck legs should reach an internal temperature of 165°F. However, braising until the meat is tender and almost falling off the bone is more important than hitting a specific temperature, as the long cooking time ensures the meat is safely cooked through.
More Dinner Recipes to Try
If you enjoy this restaurant-inspired recipe, we recommend these other dinner recipes that are sure to impress:
- Moules Frites (Mussels and French Fries) – Made with fresh mussels steamed in a broth of white wine, shallots, and garlic, then served with crispy French fries. Perfect for a date night dinner at home, this recipe brings the taste of a seaside bistro to your kitchen. It’s the kind of meal that looks fancy but is really a breeze to make.
- Saffron Shrimp Risotto – This recipe brings restaurant-quality flavor right to your kitchen. It combines homemade shrimp stock with the subtle flavor of saffron. It’s the perfect dish for special occasions or any time you crave a gourmet meal without the reservation.
- Stuffed Cornish Game Hens – Skip the stress, not the flavor! They’re filled with a rich wild rice stuffing and oven-roasted for an easy, no-fuss prep. Crispy skin, tender meat, and individual servings make them perfect for any occasion, from casual gatherings to intimate dinners.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Braised Duck Legs
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
- Oven-Safe Pan or Small Dutch Oven
Ingredients
- 2 duck legs
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ medium onion, finely diced
- 1 large carrot, finely diced
- 2 small celery stalk, finely diced
- ¼ cup dry white wine
- 1 cup chicken stock
- 1 bay leaf
- 1 clove garlic, crushed
Instructions
- Preheat the oven to 325°F.
- Pat the duck legs dry with paper towels. Season generously with salt and pepper.
- Heat a medium oven-safe pan or small Dutch oven over medium-high heat.
- Place duck legs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 2-3 minutes. Remove and set aside.
- Pour off all but 1 tbsp of duck fat from the pan (reserve the extra fat for another use).
- Reduce heat to medium. Add diced onion, carrot, and celery to the pan. Sauté for 5 minutes until softened.
- Add white wine to deglaze, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Add chicken stock, bay leaf, crushed garlic, thyme, and rosemary.
- Return duck legs to the pan, skin-side up. The liquid should come about halfway up the sides of the duck legs.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for 1.5 to 2 hours or until the duck is very tender when pierced with a fork.
- Remove duck legs from braising liquid and place on a plate. Tent with foil to keep warm.
- If desired, strain the braising liquid and return to the pan. Simmer over medium-high heat until reduced and slightly thickened, about 5-10 minutes.
- Serve with mashed potatoes or polenta topped with the reduced braising liquid over the duck.