Crispy Braised Duck With Vegetables (Printable)
Crisp-skinned duck braised with carrots, parsnips, leeks and herbs, finished hot for tender meat and glossy jus.
# What You'll Need:
→ Duck
01 - 1 whole duck (about 4–5 lbs), trimmed of excess fat
02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Vegetables
04 - 4 medium carrots, peeled and cut into chunks
05 - 3 parsnips, peeled and cut into chunks
06 - 2 leeks, white and light green parts only, cleaned and sliced
07 - 1 yellow onion, quartered
08 - 3 celery stalks, cut into 1-inch pieces
09 - 6 garlic cloves, smashed
→ Aromatics & Liquids
10 - 2 tablespoons olive oil
11 - 1 cup dry white wine
12 - 2 cups low-sodium chicken stock
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 1 bay leaf
→ Optional Garnish
16 - Fresh parsley, chopped
# How-To Steps:
01 - Preheat the oven to 350°F (175°C).
02 - Pat the duck dry with paper towels. Season thoroughly with kosher salt and freshly ground black pepper, including inside the cavity.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat.
04 - Place the duck breast side down in the pot. Sear for 5–7 minutes until the skin is crisp and golden. Turn and brown the other side for 5 minutes. Remove the duck and set aside.
05 - Pour off excess rendered fat from the pot, leaving about 2 tablespoons in the pot.
06 - Add carrots, parsnips, leeks, onion, celery, and garlic to the pot. Sauté for 7–8 minutes until lightly browned.
07 - Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Reduce the wine by half, about 2–3 minutes.
08 - Return the duck to the pot, nestling it atop the vegetables. Add chicken stock, thyme sprigs, rosemary sprigs, and bay leaf.
09 - Cover the pot and transfer to the oven. Braise for 1½ hours, basting the duck halfway through.
10 - Remove the lid and increase oven temperature to 425°F (220°C). Roast uncovered for 20 minutes until the duck skin is crisp.
11 - Remove the duck from the pot and let it rest for 10 minutes before carving. Serve with the braised vegetables and a ladle of cooking juices, garnishing with fresh parsley if desired.
# Expert Advice:
01 -
- The contrast of shatteringly crisp skin against meltingly tender meat is the kind of thing that makes people close their eyes when they take a bite.
- Everything cooks in one pot, which means the vegetables absorb all that concentrated duck flavor and become almost as irresistible as the bird itself.
02 -
- If you skip the thorough drying step the skin will steam instead of crisp and you will end up with rubbery rather than shattering results.
- Removing the lid for that final 20 minute blast at high heat is non negotiable because it is the only way to render the remaining fat and create that glass like crust.
03 -
- Parboiling the duck for about 5 minutes before roasting tightens the skin and draws out subcutaneous fat, making the final crispiness even more dramatic.
- Save every drop of the strained braising liquid because it solidifies into the most incredible duck fat spread you will ever spread on toast the next morning.