Braised Duck Legs With Leeks And Green Olives

Name: Braised Duck Legs With Leeks And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck legs (drumsticks and thighs, attached); Salt; Fresh-ground black pepper; 2 tablespoons olive oil; 2 leeks, white and pale green parts only, washed and coarsely chopped; 1 carrot, peeled and coarsely chopped; 6 thyme sprigs, leaves only; 6 parsley sprigs, leaves only; 1 bay leaf; 1 cup green olives; 1/2 cup white wine; 1 1/2 cups chicken broth; 1 strip of lemon zest

Servings: persons

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

1
Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
2
Preheat the oven to 425u00b0F.
3
In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
4
The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325u00b0F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
5
Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
6
Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
7
Substitute dry sherry for half the wine.
8
Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
9
Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 duck legs (drumsticks and thighs, attached), Salt, Fresh-ground black pepper, 2 tablespoons olive oil, and more.

Yes, Braised Duck Legs With Leeks And Green Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!