“i was searching for another way to cook these, other than confit, and found one, made a bunch of changes to suit our taste, and voila! delicious.”
2hrs 20mins

Ingredients Nutrition


  1. heat a heavy kettle big enough to hold legs in 1 layer over medium high heat.
  2. add duck legs, skin side down and cook 15-20 minutes until dark browne.
  3. remove fat with a bulb baster as it renders.
  4. turn legs over and cook for 2 more minutes.
  5. remove to a plate.
  6. pour most of the fat out.
  7. add garlic, onions, celery, carrot, cook until softened.
  8. add red wine, turn heat to high, deglaze the pan.
  9. add 1/2 c fruit and add legs back to pan, skin side up.
  10. add duck stock, thyme, bring to simmer, uncovered, cook for 1 1/2 hrs.
  11. transfer legs to a platter.
  12. skim fat off the top of the braising liquid.
  13. heat to boil and cook until reduced by half.
  14. add remaining fruit, cook until thickened.
  15. season with salt and pepper, serve over legs.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a