Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 duck legs and season them generously all over with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned duck legs, skin side down first, for 8-10 minutes per side until deeply golden brown and crispy; remove the duck and set aside, pouring off excess fat but leaving about 1 tablespoon in the pot.

3. 3

   Add 1 large chopped yellow onion, 2 medium chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot, sautéing for 8-10 minutes until softened, stirring frequently.

4. 4

   Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stir for 1 minute to cook the flour, then slowly pour in 250 ml (1 cup) of dry red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes until slightly reduced.

5. 5

   Add 500 ml (2 cups) of duck or chicken stock, the zest and juice of 2 large oranges, 4 whole star anise pods, 6 fresh thyme sprigs, and 2 bay leaves to the pot; bring the mixture to a gentle simmer.

6. 6

   Return the seared duck legs to the pot, ensuring they are mostly submerged in the liquid, cover tightly with a lid, and transfer to a preheated oven at 160°C (325°F) to braise for 2 to 2.5 hours, or until the duck is fork-tender.

7. 7

   Carefully remove the duck legs from the pot and set them aside, then strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid, and discard the solids and spices.

8. 8

   Skim any excess fat from the surface of the strained sauce, then simmer the sauce over medium heat for 10-15 minutes, or until it has thickened to your desired consistency, before serving over the braised duck.