The first time I made these braised duck legs, I knew I had a new favorite recipe. The aroma of thyme and plums filled my kitchen, and the taste…oh, the taste! It was pure comfort food heaven. Today, I'm sharing this incredible recipe with you, along with my go-to sides: mashed potatoes and sauteed red cabbage.
Let's be honest, most of us rarely cook with duck. But why not? It's incredibly versatile and packed with flavour. I challenge you to try a new duck recipe like this or like my air frier duck legs, at least once a month – you might just discover your new favourite meal!
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I'm cooking the duck low and slow today, braising it in the oven with a combination of wine and water to create the most tender and flavorful meat. You're going to love it!
If you enjoy this recipe, you might also like my roasted chicken legs in oven, which you can find on the blog.
Ingredients
I used a whole duck for this recipe, braising the legs and breast, and saving the back and wings for a delicious soup later this week.
To create a rich and complex flavour, I'm adding these key ingredients:
- One Red onion: Red onion provides a subtle sweetness and a hint of sharpness, adding another layer of flavour to the braising liquid.
- 6-7 pcs Dried plums: Dried plums (also known as prunes) bring a touch of sweetness and acidity to the dish, balancing the savoury notes of the duck and thyme. They also add a lovely texture and visual appeal.
- 4 pcs Garlic cloves: Garlic adds a pungent and savoury note that enhances the overall flavour profile of the dish.
For a perfectly seasoned duck, I'm adding these spices:
- 3 sprigs Thyme: Thyme adds an earthy, slightly lemony flavour that complements the richness of the duck. Its subtle aroma infuses the braising liquid, creating a fragrant and flavourful sauce.
- 2 teaspoon Marjoram: Marjoram contributes a warm, slightly sweet flavour with hints of citrus and pine. It pairs beautifully with the duck and other ingredients, adding complexity to the dish.
- 2 teaspoon Salt and pepper: Salt and pepper are essential seasonings that enhance the natural flavours of the duck and other ingredients.
- 4 teaspoon Honey: Honey adds a touch of natural sweetness and helps to create a beautiful glaze on the duck legs as they braise.
- 50 ml Red wine: Red wine forms the base of the braising liquid, contributing depth and complexity. Its tannins help to tenderize the duck, while its acidity cuts through the richness of the meat.
- 3 tablespoon Sunflower oil: Sunflower oil is used to sear the duck legs, creating a crispy outer layer and adding richness to the dish.
How to Make the Best Braised Duck Legs Recipe?
Prepare the Ingredients
Using the flat of my knife, I pressed down firmly on the garlic cloves to crush them slightly, then cut the onion into thick slices.
To braise the duck legs in the oven, I'm using a heat-resistant glass baking dish.
I like to pierce the duck skin with a sharp knife to allow the fat to escape during cooking. Then, I season the pieces with salt and pepper and arrange them in the baking dish.
Distribute the prunes throughout the dish, ensuring they make contact with the braising liquid for maximum flavour. Their sweet and fruity aroma will infuse the sauce as it cooks.
Add the Ingredients in the Baking Tray
Arrange thick slices of red onion over the duck and prunes.
Since duck pairs so well with a touch of sweetness, I'm drizzling some honey over them. Then, I'll add the garlic cloves and season everything with marjoram and a few sprigs of thyme.
To create a flavourful braising liquid, I'm adding 50 ml of red (or rosé) wine, 100 ml of water, and 50 ml of sunflower oil to the baking dish.
Braise the Duck Legs in the Oven
I covered the dish with aluminum foil and placed it in the oven preheated to 220 degrees Celsius for 20 minutes. Then, I lowered the oven temperature to 130 degrees Celsius and continued braising for another hour.
After an hour, I removed the foil and returned the dish to the oven for a final 20 minutes of cooking at 180 degrees Celsius.
After the final 20 minutes, the duck legs should be golden brown and crispy. However, ovens vary, so adjust the cooking time as needed to achieve that perfect colour.
And just like that, dinner is served! These braised duck legs are so tender and flavourful, you'll want to make them again and again.
Variations
Here are some fruit variations you can try with this braised duck legs recipe:
- Other dried fruits: Instead of dried plums, try dried apricots, dates, figs, or cherries. Each will bring a unique sweetness and flavour to the dish.
- Fresh fruit: Add some fresh fruit like apples, pears, or grapes during the last 30 minutes of braising to add a touch of freshness and acidity.
How to Serve the Duck Legs?
Following a classic Hungarian tradition, I'll be serving these braised duck legs with creamy mashed potatoes and a vibrant side of sautéed red cabbage.
Serve the duck legs on a platter with the sauce spooned over them. Arrange the side dishes alongside the duck legs and garnish with fresh herbs like thyme or parsley.
If using mashed potatoes or polenta, consider piping them for a more elegant presentation.
Other delicious accompaniments:
- Polenta: Creamy polenta is a wonderful alternative to mashed potatoes.
- Risotto: A creamy mushroom risotto would pair well with the earthy flavours.
- Bread dumplings: These are a hearty and comforting option, especially in colder months.
- Green beans: Simple steamed or sautéed green beans add freshness and colour.
How to Store?
Allow the braised duck legs and sauce to cool completely before storing. This helps prevent condensation and bacterial growth.
You can store the duck legs and sauce separately in airtight containers. This helps maintain the texture of both components. Store in the refrigerator for up to 3 days.
Reheat the duck legs and sauce in a covered oven-safe dish at a low temperature (around 325°F or 160°C) until heated through. This helps prevent the duck from drying out.
F.A.Q.
There are many delicious ways to cook duck legs, but braising is definitely one of the best! If you want a dish that's both easy and impressive, with tender, flavourful meat and a rich sauce, then braising is the way to go!
Other great methods for cooking duck legs include:
-Roasting: Roasting duck legs in the oven gives you crispy skin and tender meat.
-Pan-searing: Pan-searing is great for a quick and flavourful meal, but it might not be the best for achieving fall-off-the-bone tenderness.
-Confit: This classic French technique involves slow-cooking duck legs in their own fat, resulting in incredibly tender and flavourful meat.
Here's a breakdown of the most likely reasons why duck legs turn out tough, and how to avoid it:
-Not Cooking Long Enough: Braise, roast, or confit the legs low and slow to allow the collagen to melt and tenderize the meat.
2. Cooking at Too High a Temperature: Opt for lower temperatures and longer cooking times, like in the braised duck legs recipe we discussed.
3. Not Enough Moisture: Braise the legs in liquid, or add some water or stock to the roasting pan. Basting regularly also helps.
4. Overcrowding the Pan: Ensure enough space between the duck legs in the pan for even cooking.
Related
On our blog, you can also find other recipes from poultry such as:
I'd love to connect with you! Find me on Facebook, Twitter, Instagram and Pinterest, where I share new recipes, cooking tips, and behind-the-scenes glimpses.
Best Braised Duck Legs Recipe
Equipment
- 1 roasting tray
Ingredients
- 2 pieces duck legs
- 2 pieces duck breasts not necessary
- 1 piece red onion thicker slice
- 4 pieces garlic cloves little crushed
- 6 pieces prunes
- 2 teaspoon sea salt
- 2 teaspoon ground pepper
- 4 teaspoon honey
- 50 ml red wine or rose wine
- 100 ml water
- 3 sprigs thyme
- 2 teaspoon marjoram
- 3 tablespoon sunflower oil
Instructions
- Pierce the duck skin with a sharp knife to allow the fat to escape during cooking.
- Using the flat of the knife, press down firmly on the garlic cloves to crush them slightly, then cut the onion into thick slices.
- Season the duck legs and breasts with salt and pepper and place them on the bottom of the tray.
- Distribute the prunes throughout the dish, and arrange thick slices of red onion over the duck and prunes.
- Drizzle some honey over the meat, then, add the garlic cloves and season everything with marjoram and a few sprigs of thyme.
- Add 50 ml of red (or rosé) wine, 100 ml of water, and 50 ml of sunflower oil to the baking dish.
- Cover the dish with aluminum foil and place it in the oven preheated to 220 degrees Celsius for 20 minutes.
- Lower the oven temperature to 130 degrees Celsius and continue braising for another hour.
- After an hour, remove the foil and returne the dish to the oven for a final 20 minutes of cooking at 180 degrees Celsius.
- Serve these braised duck legs with creamy mashed potatoes and a vibrant side of sautéed red cabbage.
Enrique says
Hi, Timea,
Your duck recipe looks delicious! I love chicken, turkey, and duck, although the latter has more fat than the other two and we have to be careful with its consumption.
The only problem is my oven takes forever. It's an electric oven. I used to have a gas oven, but then I moved to another house and everything is electric here.
Anyway, I will try your recipe. Just one more thing, what can I use to substitute sauerkraut? Not a big fan. Any ideas?
Thanks for sharing.
Timea says
Thanks, Enrique for the appreciation, if you don't like cabbage, you can replace it with some sauteed vegetables or mushrooms. Don't worry about the oven, I also have an electric oven and I'm happy with it.