Braised Duck Legs with Mix Vegetables Recipe

5 from 1 vote

Braised Duck Legs with Mix Vegetables Recipe

Tender duck legs with the delicious flavors of bacon and vegetables like carrots and tomatoes. This braised duck looks fancy and is very easy to prepare.

Course Main Course

Cuisine American

Keyword braised, duck legs, vegetables

Prep Time 30

Cook Time 2

Total Time 2 30

Servings people

Calories 507kcal

Cost 30

Ingredients

4 duck legs skinless
1 thick slice of bacon or 2 regular slices cut into cubes
Some duck fat or other Paleo cooking fat
3 cloves garlic minced
1 onion diced
1 celery stalk diced
2 carrots diced
6 small tomatoes diced
1 bunch of broccoli
1 cup duck stock
1 tablespoon of fresh thyme leaves
2 tablespoon of fresh parsley
The zest of one orange
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 325 F.
On a medium-high heat, using the duck fat, cook the bacon and the duck legs until the legs are a nice and brown on each side.
1 thick slice of bacon or 2 regular slices cut into cubes, Some duck fat or other Paleo cooking fat, 4 duck legs
Once the duck is brown on all sides, transfer everything in an oven ready pot that includes the 4 duck legs, the bacon and the duck fat and add half of the duck stock.
Place the pot in the preheated oven for 30 min.
Take the same skillet without washing and, using some more duck fat, cook the garlic, the onions, the celery and the carrots for 3 to 5 minutes.
Some duck fat or other Paleo cooking fat, 3 cloves garlic, 1 onion, 2 carrots, 1 celery stalk
Add the tomatoes to the skillet and cook again for 3 to 5 minutes before removing from the heat.
6 small tomatoes
Once the duck legs have been in the oven for 30 minutes, take the pot out of the oven and add all the content of the skillet into the pot, also add the thyme and the remaining duck stock. Season with sea salt and black pepper to taste.
1 cup duck stock, Sea salt and freshly ground black pepper to taste, 1 tablespoon of fresh thyme leaves
Place back in the oven for a little over 1 hour.
When the duck is almost done, on a medium-high heat, sauté the broccoli with more duck fat for 5 to 10 minutes. Don’t overcook the broccoli you want to keep them somewhat crunchy.
1 bunch of broccoli, Some duck fat or other Paleo cooking fat
Let the meat rest for about 10 minutes out of the oven and add in the broccoli with the other ingredients.
Serve with the orange zest and parsley sprinkled on top.
The zest of one orange, 2 tablespoon of fresh parsley

Nutrition