Braised Duck Leg

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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010


Clarified butter, as needed
2 duck legs
1 shallot, shaved
¹/8 cup celery, shaved
8 juniper berries
3 thyme sprigs
2 bay leaves
8 black peppercorns
¼ cup white wine
2 cups duck stock


Method: Heat butter in small rondeau over high heat. Sear duck legs until skin renders and is golden-brown. Add shallot, celery, juniper berries, thyme, bay leaves and peppercorns; sweat briefly. Deglaze with white wine; reduce until sec. Add duck stock; bring to a simmer. Cover pan with parchment and foil; put in 350ºF oven for about 90 minutes, or until tender. Remove meat from duck legs; gently toss in sherry glaze.


4 servings


Appetizer, Poultry, The National Culinary Review

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