Best Braised Duck Legs Recipe

Course: Dinner, Main Course

Cuisine: Hungarian, International

Diet: Kosher, Low Lactose

Keyword: best braised duck legs, best braised duck legs recipe, braised duck legs, braised duck legs recipe, duck legs recipe

Prep Time: 10

Cook Time: 1 40

Total Time: 1 50

Servings: portions

Calories: 195kcal

Author: Timea

I propose for you today to enjoy dinner with the best braised duck legs recipe, with thyme and dried plums. If you serve it with mashed potatoes and sauerkraut, success will be guaranteed.

Print Recipe

Metrics - US Customary

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.

Video

Notes

Instead of dried plums, try dried apricots, dates, figs, or cherries. Each will bring a unique sweetness and flavour to the dish.

Rest the duck legs for about 10 minutes after cooking before carving.

Nutrition