Crispy Braised Duck With Vegetables (Printable version)
Tender braised duck crisped to golden skin, served atop braised root vegetables and baby potatoes.
# What you'll need:
→ Duck
01 - 1 whole duck (about 4.4 lbs), cut into 4 pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Braising Liquid
04 - 1 cup dry white wine
05 - 2 cups chicken stock
06 - 2 tablespoons gluten-free soy sauce
07 - 2 tablespoons honey
08 - 2 bay leaves
09 - 5 sprigs fresh thyme
10 - 4 cloves garlic, smashed
11 - 1 large shallot, sliced
→ Vegetables
12 - 3 large carrots, peeled and cut into thick chunks
13 - 2 parsnips, peeled and cut into thick chunks
14 - 1 large leek, white and light green parts only, sliced
15 - 7 oz baby potatoes, halved
16 - 7 oz button mushrooms, halved
→ For Crisping
17 - 1 tablespoon neutral oil (canola or grapeseed)
# Directions:
01 - Preheat the oven to 340°F (170°C). Position the rack in the lower third of the oven to allow room for the Dutch oven.
02 - Pat the duck pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper, ensuring even coverage.
03 - Place a large Dutch oven or deep ovenproof skillet over medium heat. Sear the duck pieces skin-side down for 5 to 7 minutes until deeply golden brown and fat has rendered. Flip and brown the opposite side for 2 to 3 minutes. Transfer the duck to a plate and set aside.
04 - Pour off all but 2 tablespoons of rendered duck fat from the pan. Add the sliced shallots, smashed garlic, and leeks. Sauté until fragrant and softened, approximately 3 minutes.
05 - Add the carrots, parsnips, halved baby potatoes, and mushrooms to the pot. Stir for 2 to 3 minutes, coating the vegetables evenly in the rendered fat.
06 - Deglaze the pan with white wine, scraping up all browned bits from the bottom. Pour in the chicken stock, gluten-free soy sauce, and honey. Add the bay leaves and thyme sprigs. Stir well to combine all components.
07 - Nestle the seared duck pieces skin-side up on top of the vegetables. Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid.
08 - Transfer the covered Dutch oven to the preheated oven. Braise for 1 hour and 30 minutes, or until the duck is fork-tender and the vegetables are soft throughout.
09 - Remove the lid and increase the oven temperature to 425°F (220°C). Brush the duck skin with neutral oil. Roast uncovered for 15 to 20 minutes until the skin is deeply crisp and golden brown.
10 - Remove from the oven and let rest for 5 minutes. Discard the bay leaves and thyme stems. Serve the duck pieces over the braised vegetables, spooning the concentrated braising juices around each portion.
# Expert Advice:
01 -
- That impossibly crisp skin hiding meltingly tender meat underneath feels like eating at a French bistro without leaving your kitchen
- The vegetables cook in the same rendered duck fat, becoming savory and concentrated in a way vegetables never should be this good
02 -
- Patting the duck completely dry before searing is the difference between rubbery skin and perfectly crisp skin, water is the enemy here
- Letting the duck rest for 5 minutes after crisping gives the juices time to redistribute so they do not run out the moment you cut in
03 -
- Reserve the extra rendered duck fat from the initial sear and use it to roast potatoes another day, it is liquid gold
- If your vegetables are getting too soft before the duck is tender, remove them and set them aside, returning them for the final crisping step