Crispy Braised Duck Savory Vegetables (Print version)

Crisp-skinned duck braised with root vegetables and herbs, finished at high heat for glossy, savory pan juices.

# What goes in:

→ 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

# Cooking steps:

01 - Preheat the oven to 350°F (175°C).
02 - Pat the duck dry with paper towels. Season thoroughly with salt and 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 duck and set aside.
05 - Pour off excess rendered fat, leaving about 2 tablespoons in the pot.
06 - Add carrots, parsnips, leeks, onion, celery, and garlic. Sauté for 7–8 minutes until lightly browned.
07 - Deglaze the pot with white wine, scraping up any browned bits. Reduce 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 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 crisp.
11 - Remove the duck; let it rest 10 minutes before carving. Serve with the braised vegetables and a ladle of cooking juices, garnishing with parsley if desired.

# Tips from flavorandfeast:

01 -
  • The skin comes out so crackling crisp that guests will assume you spent all day tending to it.
  • Everything cooks in one pot, which means the vegetables absorb all that incredible duck flavor while you barely lift a finger.
02 -
  • If you skip the thorough drying step, the skin will steam instead of crisp and you will end up disappointed.
  • Parboiling the duck for just a few minutes before roasting is an old chef trick that renders even more fat and produces an shatteringly crisp skin.
03 -
  • Use a Dutch oven that fits the duck snugly so the braising liquid comes far enough up the sides to actually braise rather than steam.
  • Score the duck skin in a crosshatch pattern before searing and you will get even more fat rendered and a dramatically crispier result.

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