Duck Legs Braised In Zinfandel Recipe

Name: Duck Legs Braised In Zinfandel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 duck legs (drumsticks and thighs, attached); Salt and pepper to taste; 1 tablespoon rendered duck fat or olive oil; 1 medium yellow onion, cut into 1/2-inch dice; 2 medium carrots, peeled and cut into 1/2-inch dice; 1 bay leaf; 2 sprigs thyme; 2 cloves garlic, peeled, sliced; Zest of 1/2 small orange; 1 cup Zinfandel or other good-quality red wine; 1 1/2 cups hot chicken stock (about); 1/2 teaspoon potato starch

Servings: persons

6 duck legs (drumsticks and thighs, attached)
Salt and pepper to taste
1 tablespoon rendered duck fat or olive oil
1 medium yellow onion, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 bay leaf
2 sprigs thyme
2 cloves garlic, peeled, sliced
Zest of 1/2 small orange
1 cup Zinfandel or other good-quality red wine
1 1/2 cups hot chicken stock (about)
1/2 teaspoon potato starch

1
Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs. Season with salt and pepper. Cover and refrigerate for several hours or overnight.
2
Preheat oven to 450 degrees.
3
In a cast-iron skillet over medium heat, put 1 tablespoon of duck fat or oil. Add onion and carrots and saute 5 minutes, until lightly browned.
4
Spread cooked vegetables in the bottom of deep earthenware baking dish. Add bay, thyme, garlic, orange zest and wine. Arrange duck legs on top in one layer, skin side down. Add hot stock to barely cover them.
5
Seal tightly with foil and bake in preheated oven 15 to 20 minutes, until stock begins to simmer gently. Reduce oven temperature to 350 degrees and continue to cook, covered, 30 minutes.
6
Remove foil, turn legs skin side up and cook uncovered another 30 minutes, or until skin is crisp and golden. To check meat for doneness, probe with small knife. If it offers no resistance and separates easily from bone, it is done.
7
Carefully remove legs from baking dish. Pour braising juices and vegetables into a saucepan and skim off fat. Over medium heat, reduce sauce to taste. If desired, thicken slightly with 1/2 teaspoon potato starch dissolved in 1 tablespoon water. Just before serving, reheat duck legs in sauce 5 to 6 minutes.

211

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 duck legs (drumsticks and thighs, attached), Salt and pepper to taste, 1 tablespoon rendered duck fat or olive oil, 1 medium yellow onion, cut into 1/2-inch dice, and more.

Yes, Duck Legs Braised In Zinfandel falls under the Meat & Poultry 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!

Duck Legs Braised In Zinfandel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions