Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 duck legs generously with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned duck legs, skin-side down, for 8 minutes until golden and crispy, before flipping and searing for another 5 minutes, then remove the duck from the pot and set aside.

3. 3

   Add 1 sliced large red onion to the same pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Pour in 1 can of diced tomatoes (14.5 ounces) and 2 cups of chicken or duck broth, scraping up any browned bits from the bottom of the pot, then bring the liquid to a simmer.

5. 5

   Return the seared duck legs to the pot, nestling them into the liquid and vegetables, then add 0.5 cup of halved dried apricots and 0.5 cup of pitted and halved Kalamata olives, ensuring the duck is partially submerged.

6. 6

   Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 1 hour and 30 minutes, or until the duck is tender and falling off the bone.

7. 7

   Remove the Dutch oven from the oven, stir in 1 tablespoon of chopped fresh oregano, and garnish with 0.25 cup of chopped fresh parsley before serving the braised duck.