Braised Duck Legs

3 Reviews
100% would make this recipe again

This traditional recipe from southwestern France, is ideal to serve to guests, since it may be prepared before their arrival: When done, the duck will hold nicely in a warm oven for up to one hour.

Preparation : 30 min Cooking : 1 h
270 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly


4 duck legs 1 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 leeks 1.2 kg
2 carrots, diced 200 g
2 stalks celery, diced 140 g
4 cloves garlic, pressed
2 tsp herbes de Provence 2 g
1 1/3 cup chicken broth 330 mL

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 205°C/400°F.
  2. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Put the skillet on the stovetop then turn the heat to 'medium'. Brown the legs slowly and evenly (it will take about 20 min). Season with salt and pepper to taste.
  3. Meanwhile, prepare the vegetables: Remove and discard about ¼ of the dark-green part of the leeks, then chop them coarsely; dice the carrots and celery; press the garlic.
  4. When the legs are nicely browned, turn and sear the meat side for 1-2 min. Transfer the legs to a plate. Remove all but about one tablespoon of the fat. (Set the removed fat aside in a small container then put it the refrigerator for future use. Duck fat may be used to replace butter or oil in another recipe). Add the vegetables and garlic to the skillet. Season with salt and pepper, then add the herbs. Sauté the vegetables over medium-high heat with occasional stirring, until they start to become golden-coloured, about 10 min.
  5. Return the duck legs to the skillet, skin side up. Pour in the broth. It should come about halfway up the duck legs, but should not cover them. Bring the liquid to a boil, then put the skillet in the middle of the oven.
  6. Cook 30 min, then lower the heat to 175°C/350°F. Continue to cook until the meat is tender and the liquid is reduced, an additional 30 min. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




9 g

15 %

Saturated 3.4 g
+ Trans 0 g

17 %


70 mg


130 mg

6 %


25 g

8 %


5 g

21 %


8 g

Net Carbs

20 g


21 g

Vitamin A

102 %

Vitamin C

34 %


12 %


38 %


This recipe is :
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin C, Vitamin E
Source of  :
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 4
Meat and Alternatives 2 ½
Fats 2

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

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