Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 325°F (160°C) and soak a large clay pot and its lid in cold water for at least 20 minutes to prepare it for cooking.

2. 2

   Season 4 duck leg quarters generously with 1 teaspoon salt and 0.5 teaspoon black pepper on all sides.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat, then sear the seasoned duck leg quarters skin-side down for 8-10 minutes until deeply golden and crisp, then remove them from the skillet and set aside, pouring out most of the rendered duck fat.

4. 4

   Add 2 medium yellow onions, 3 carrots, and 2 stalks celery to the same skillet, sautéing for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pan.

5. 5

   Pour in 1 cup apple cider and 0.5 cup chicken broth to deglaze the skillet, bringing it to a simmer and stirring in 0.5 cup maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon smoked paprika, and 1 teaspoon dried thyme.

6. 6

   Drain the soaked clay pot, then arrange 2 lbs small red potatoes on the bottom, nestle the seared duck leg quarters on top of the potatoes, and pour the vegetable and apple-maple mixture over everything.

7. 7

   Cover the clay pot with its lid and place it in the preheated oven to braise for 2.5 to 3 hours, or until the duck is fork-tender and the potatoes are soft.

8. 8

   Carefully remove the clay pot from the oven and let it rest for 10 minutes before serving directly from the pot.