Crispy Braised Duck with Vegetables (Print Version)
Succulent duck with crisp skin braised with carrots, parsnips, leeks and herbs for a rich French-style main.
# What You Need:
→ 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 & 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
# Directions:
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 from the pot, leaving about 2 tablespoons in the pot.
06 - Add the carrots, parsnips, leeks, onion, celery, and smashed garlic to the pot. Sauté for 7–8 minutes until lightly browned and fragrant.
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. Pour in the chicken stock and add the 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 a ladle of cooking juices. Garnish with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays fork tender from the long braise, giving you the best of both worlds in every single bite.
- All the vegetables cook right alongside the duck, soaking up rich flavor, which means you get an entire elegant meal from one pot.
02 -
- Skip the rest time and you will watch all those beautiful juices pour onto your cutting board instead of staying inside the meat where they belong.
- For truly crackling skin, try parboiling the whole duck for three minutes and drying it thoroughly before seasoning, which tightens the skin and renders surface fat before the braise even begins.
03 -
- The biggest mistake home cooks make with duck is underseasoning, so be bold with the salt and pepper on every surface including inside the cavity.
- Letting the duck rest uncovered after basting allows steam to escape so the final high heat roast actually crisps the skin instead of steaming it.