Spice-Rubbed Duck Legs Braised With Green Olives An

Name: Spice-Rubbed Duck Legs Braised With Green Olives And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1/2 teaspoon whole black peppercorns; 4 teaspoons coarse kosher salt; 10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat; 1/4 cup brandy; 1 cup dry white wine; 1 1/2 cups low-salt chicken broth; 2 medium onions, halved, cut into 1/2-inch thick wedges; 6 garlic cloves, peeled; 3 (3x1/2-inch) strips lemon peel (yellow part only); 2 bay leaves; 3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces; 1 cup picholine* or other brine-cured green olives; 2 teaspoons honey (optional)

Servings: persons

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
4 teaspoons coarse kosher salt
10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
1/4 cup brandy
1 cup dry white wine
1 1/2 cups low-salt chicken broth
2 medium onions, halved, cut into 1/2-inch thick wedges
6 garlic cloves, peeled
3 (3x1/2-inch) strips lemon peel (yellow part only)
2 bay leaves
3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces
1 cup picholine* or other brine-cured green olives
2 teaspoons honey (optional)

1
Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.
2
Preheat oven to 300u00b0F. Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches. Transfer duck legs to roasting pan, skin side up. Pour fat from skillet. Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits. Add wine. Boil until liquid is reduced by half, about 3 minutes. Add broth; bring to boil. Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD
3
Preheat broiler. Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers). Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan. Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.
4
Meanwhile, place duck legs under broiler until skin is crisp, about 4 minutes, watching carefully to prevent burning. Transfer to serving platter, spoon vegetable mixture around duck legs, drizzle sauce over, and serve.

453

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1/2 teaspoon whole black peppercorns, and more.

Yes, Spice-Rubbed Duck Legs Braised With Green Olives And Carrots falls under the General 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!

Spice-Rubbed Duck Legs Braised With Green Olives And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions