Crispy Braised Duck with Vegetables (Printable)
Tender duck braised in white wine and stock, crisped skin and a medley of carrots, parsnips, leeks and mushrooms.
# What You'll Need:
→ Duck
01 - 1 whole duck (about 4.4 lbs), cut into 4 pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Braising Liquid
04 - 1 cup dry white wine
05 - 2 cups chicken stock
06 - 2 tablespoons gluten-free soy sauce or tamari
07 - 2 tablespoons 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 tablespoon neutral oil (canola or grapeseed)
# Directions:
01 - Preheat oven to 340°F.
02 - Pat the duck pieces thoroughly dry with paper towels. Season all over with kosher salt and black pepper.
03 - In a large Dutch oven or deep ovenproof skillet set over medium heat, sear the duck pieces skin-side down for 5–7 minutes until deeply browned and fat renders out. Flip and brown the opposite side for 2–3 minutes. Remove duck 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 baby potatoes, and mushrooms. Stir for 2–3 minutes to coat evenly in the rendered fat.
06 - Deglaze the pan with white wine, scraping up any browned bits from the bottom. Pour in the chicken stock, soy sauce, and honey. Add bay leaves and thyme sprigs. Stir to combine.
07 - Nestle the seared duck pieces skin-side up on top of the vegetables. Bring to a simmer on the stovetop, then cover with a tight-fitting lid. Transfer to the oven and braise for 1 hour 30 minutes, or until the duck is tender and the vegetables are soft.
08 - Remove the lid and increase oven temperature to 425°F. Brush the duck skin with neutral oil. Roast uncovered for 15–20 minutes until the skin is deeply golden and crisp.
09 - Remove from oven and let rest for 5 minutes. Discard bay leaves and thyme stems. Serve the duck over the braised vegetables with pan juices spooned around.
# Cooking Tips:
01 -
- The combination of fall apart tender meat and shattering crisp skin feels like having a restaurant chef in your own kitchen
- One pan does everything, from searing to braising to crisping, making cleanup surprisingly manageable for such an impressive result
02 -
- Patting the duck completely dry before searing is crucial, any moisture will steam instead of crisp
- Don't rush the searing step, that deep brown color creates layers of flavor that braising alone cannot achieve
03 -
- If your duck skin isn't crisping enough, run it under the broiler for just a minute or two, watching closely
- Save the extra duck fat from searing, it's liquid gold for roasting potatoes later