Crispy Braised Duck With Vegetables (Printable Version)
Crispy-skinned duck braised with root vegetables and herbs, roasted high at the end for a golden, tender finish.
# Ingredient List:
→ Duck
01 - 1 whole duck (about 4–5 lbs), trimmed of excess fat
02 - 1½ tsp kosher salt
03 - ½ tsp 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 and Liquids
10 - 2 tbsp 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 Make:
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, leaving about 2 tablespoons in the pot.
06 - Add the carrots, parsnips, leeks, onion, celery, and garlic. 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 the 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 the oven temperature to 425°F (220°C). Roast uncovered for 20 minutes until the duck skin is deeply crisp and golden.
11 - Remove the duck from the pot and let it rest for 10 minutes before carving. Serve with the braised vegetables and ladle cooking juices over the top. Garnish with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The contrast between shatteringly crisp skin and fall apart tender meat is the kind of thing that makes people close their eyes when they take a bite.
- All the vegetables cook right alongside the duck, soaking up every bit of rendered fat and wine, so you get an entire meal from one pot.
02 -
- If you want the crispiest skin possible, parboil the whole duck for a few minutes before searing, which tightens the skin and renders a layer of subcutaneous fat.
- The braising liquid needs to reduce, not just simmer, so if it looks thin at the end, simmer it on the stovetop for a few minutes until it coats the back of a spoon.
03 -
- Save every drop of leftover duck fat, strain it through a fine mesh sieve, and store it in the fridge for up to a month to use on everything from roasted vegetables to scrambled eggs.
- Let the duck rest breast side up so the juices redistribute evenly through the meat, and never skip this step no matter how hungry everyone is.