Crispy Braised Duck With Vegetables (Printable)

Tender braised duck finished crisp with a savory vegetable medley and wine-honey braising jus.

# What You Need:

→ Duck

01 - 1 whole duck (about 4.5 lb), cut into 4 pieces
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Braising Liquid

04 - 1 cup dry white wine
05 - 2 cups chicken stock
06 - 2 tbsp gluten-free soy sauce or tamari
07 - 2 tbsp 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 tbsp neutral oil (canola or grapeseed)

# How To Make It:

01 - Preheat oven to 340°F (170°C). Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the duck pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper.
03 - Place a large Dutch oven over medium heat. Sear the duck pieces skin-side down for 5 to 7 minutes until deeply browned and fat has rendered. Flip and brown the opposite side for 2 to 3 minutes. Transfer 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, about 3 minutes.
05 - Add the carrots, parsnips, halved potatoes, and mushrooms. 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, soy sauce, and honey. Drop in the bay leaves and thyme sprigs. Stir to combine.
07 - Nestle the browned duck pieces on top of the vegetables, skin side up. Bring the liquid to a simmer on the stovetop, then cover with the lid.
08 - Transfer the covered Dutch oven to the preheated oven. Braise for 1 hour 30 minutes, or until the duck is fork-tender and the vegetables are soft.
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 golden and crackling crisp.
10 - Remove from the oven and let rest for 5 minutes. Discard the bay leaves and thyme stems. Serve the duck over the braised vegetables, spooning the braising juices around the plate.

# Expert Advice:

01 -
  • The contrast of shatteringly crisp skin over melt in your mouth tender meat is genuinely unforgettable.
  • Everything cooks in one pot so cleanup is surprisingly manageable for such an elegant dish.
  • The braising liquid transforms into a sauce so rich your guests will assume you spent all day on it.
02 -
  • Starting the duck in a cold pan skin side down is the single most important step for rendering fat and achieving crispy skin.
  • Do not skip the resting period because the juices need to redistribute or the meat will dry out on the plate.
03 -
  • Save the extra rendered duck fat in a jar in the fridge because it is liquid gold for roasting potatoes later in the week.
  • If you want extra crispy skin, run the finished duck under the broiler for 2 to 3 minutes, watching it like a hawk so it does not burn.

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