-
1
Heat oil in large oven-proof skillet over medium-high heat till oil shimmers.
-
2
Salt and pepper duck legs and wings on both sides, then, working in batches, brown duck, about 5 min per side.
-
3
Set aside.
-
4
Repeat till all duck has been browned.
-
5
Pour off all but sufficient fat to coat skillet.
-
6
Add in onion, carrots, celery and a little salt.
-
7
Cook over medium heat, stirring occasionally, till vegetables soften and begin to brown, about 15 min.
-
8
Add in garlic and sprigs of thyme and tarragon.
-
9
Cook till vegetables are almost tender, 3 to 5 min more.
-
10
Arrange duck, skin-side up, over vegetables.
-
11
Add in sufficient stock to cover vegetables but not duck.
-
12
Bring stock to simmer.
-
13
Add in apples and transfer skillet to 350 degree oven.
-
14
Gently simmer - just an occasional bubble - basting occasionally, till duck is very tender and well browned, about 2 hrs.
-
15
Remove duck from pan and cover loosely with foil.
-
16
Strain braising liquid, pressing vegetables and apples with wooden spoon.
-
17
Throw away vegetables and apples and return liquid to skillet.
-
18
Bring to simmer and skim off fat.
-
19
Whisk butter and minced thyme and tarragon into braising liquid.
-
20
Return duck to skillet, heat through, then serve.
-
21
This recipe yields 4 servings.
