Crispy Braised Duck with Vegetables (Printer-Friendly)
Whole duck seared then braised with carrots, parsnips, leeks and herbs; finished high-heat for crisp skin.
# What You'll 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
# How to Make It:
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 chicken stock, thyme, rosemary, and bay leaf.
09 - Cover and transfer to the oven. Braise for 1½ hours, basting the duck halfway through.
10 - Remove the lid and increase 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, garnishing with fresh parsley if desired.
# Expert Advice:
01 -
- The contrast of shatteringly crisp skin against meltingly tender meat is the kind of thing that makes you close your eyes when you take a bite.
- Everything cooks in one pot, which means the vegetables soak up all that rich duck flavor while you barely have to wash a dish.
02 -
- If you skip the drying step, the skin will steam instead of sear, and you will never achieve that shatteringly crisp texture.
- Parboiling the duck for just three or four minutes before roasting is an old French trick that renders even more fat and guarantees extra crispy skin.
03 -
- Save every drop of rendered duck fat from the searing step because it is the best thing you will ever roast potatoes in.
- Check your chicken stock label carefully if cooking gluten free, as some packaged brands sneak in wheat based thickeners.