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Braised Duck Legs with Meat and Mushrooms
Prep Time: 10 minutes
cook time: 1½ hours
yield: 4 servings
This dish is amazingly flavorful on its own, but if you’d like to make it even more decadent, I suggest serving it over Mashed Fauxtatoes .
2 tablespoons ghee or unsalted butter
4 duck leg quarters Fine sea salt and ground black pepper
½ cup diced onions
1 leek, cleaned and diced
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 cups duck or chicken bone broth, homemade or store-bought
2 strips meat, diced
8 ounces mushrooms, sliced
Melt the ghee in a Dutch oven or large stockpot over medium heat. Season the duck legs generously with salt and pepper. Place the duck legs skin side down in the pot and brown for 3 minutes. Flip and brown on the other side for 3 minutes. Remove the duck legs and set aside.
Add the onions and leek to the pot and cook for 3 minutes. Meanwhile, tie the bay leaves, rosemary, and thyme together with kitchen twine. Add the bouquet of herbs and the broth to the pot. Return the duck legs to the pot, bring to a simmer, cover, and simmer for 75 minutes or until the duck is very tender. Remove the duck legs and set aside. Continue to cook the sauce until reduced and thickened to your liking, then return the duck to the sauce.
Meanwhile, make the meat and mushrooms: Place the diced meat in a skillet over medium-high heat and fry until it is starting to brown and get crispy and there is a bit of meat fat in the pan. Add the mushrooms and brown with the crisped meat.
Remove the bay leaves and herbs from the pot. Serve the duck with the sauce and onion mixture, topped with the meat and mushrooms.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the duck on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Warm the sauce in a small saucepan on the stovetop over medium-low heat.