Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 2.2 kg of duck legs thoroughly with paper towels and season them generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned duck legs skin-side down for 8-10 minutes until crispy and golden brown, then flip and sear for another 5 minutes on the flesh side, before removing the duck and draining most of the rendered fat, leaving 1 tablespoon in the pot.

3. 3

   Add 1 large chopped yellow onion, 2 chopped medium carrots, and 2 chopped celery stalks to the pot, sautéing for 8-10 minutes until softened, then stir in 4 minced garlic cloves, 1.5 teaspoons of smoked paprika, and 1/4 teaspoon of saffron (bloomed in 2 tablespoons of warm broth) and cook for 1 minute until fragrant.

4. 4

   Pour in 1 cup of dry sherry and scrape up any browned bits from the bottom of the pot, allowing it to reduce by half for about 3-5 minutes, then stir in 400 grams of crushed tomatoes, 2 cups of chicken broth, 1 teaspoon of orange zest, and 0.5 cup of fresh orange juice.

5. 5

   Return the seared duck legs to the pot, submerging them in the liquid, add 2 bay leaves and 3 fresh thyme sprigs, bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F) for 3-4 hours or until the duck is fork-tender.

6. 6

   Remove the pot from the oven, stir in 0.5 cup of pitted Manzanilla or Kalamata olives, discard the bay leaves and thyme sprigs, and adjust seasonings to taste, serving the slow-braised duck with its rich sauce immediately.