Steam-Braised Duck Legs with Red Wine and Dried Fruit
Susan Vu
November 27, 2024
Duck does not have to be reserved to be enjoyed only on a night out to a fancy restaurant. With this recipe and the help of the Anova Precision Oven, duck legs can be served at your home anytime the craving hits. A touch of steam during the cooking process helps to yield meat that is succulent and fork-tender while bold red wine, peach jam, and a touch of soy sauce combine with a colorful mix of dried fruit to make up a sweet and savory braising liquid that flavors the duck throughout. Pears, apricots, and tart cherries are used here, but you can substitute any dried fruit that you prefer or already have in your cupboard.
Duck legs can oftentimes be found in the frozen section of Asian grocery stores year-round or fresh at your favorite butcher during the holiday season.
Serves
4
Prep Time
00:40
Cook Time
01:30
0
3
Ingredients
4 whole
duck legs (about 2 pounds total), excess fat trimmed
Kosher salt and freshly ground black pepper
2 large
shallots, thickly sliced (about 1 cup / 115g)
2 small
carrots, peeled and sliced 1/2-inch thick on the diagonal (about 1 scant cup / 120g)
8 cloves
garlic (30g), lightly crushed
3 Tbsp (45g)
tomato paste
1 cup
dry but fruity red wine, such as Merlot
2 cups
chicken stock
2 Tbsp (40g)
peach or apricot preserves
1.5 tsp
soy sauce
4
dried pears (70g), halved lengthwise
½ cup (90g)
dried apricots
⅓ cup (50g)
dried tart cherries
2 large sprigs (10g)
fresh thyme
2
bay leaves
1
star anise
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 10%
Temp: 300°F
Heat: Rear
2. Render the Fat from the Duck Legs
Pat the duck legs very dry with paper towels. Use a metal skewer or the tip of a paring knife to prick the skin on the duck legs all over then season liberally on both sides with salt and pepper. Lay the duck legs skin-side-down into a large Dutch oven, arranging them as needed so that the legs are in a single layer and the skin has direct contact with the bottom of the Dutch oven. Turn the heat to medium and slowly render the fat out of the skin until it is golden brown and slightly crispy, 15 to 20 minutes. Turn up the heat slightly then turn the duck legs over and cook until the second side is lightly browned, about 5 minutes. Transfer to a plate.
3. Saute the Vegetables
Reserve 2 tablespoons of duck fat in the Dutch oven then pour off any excess (if desired, save the extra fat to use in other recipes). Add the shallots, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes.
4. Toast the Tomato Paste and Make the Braising Liquid
Stir in the tomato paste and cook, stirring constantly, for 2 minutes. Add in the red wine, chicken stock, peach or apricot preserves, and soy sauce and stir, scraping up any browned bits from the bottom of the pot, until the preserves are melted into the cooking liquid. Stir in the dried pears, dried apricots, dried tart cherries, thyme, bay leaves, and star anise and bring to a simmer, about 2 minutes. Nestle the browned duck legs skin side-up into the braising liquid.
5. Cook
Rack
Place the Dutch oven into the oven and cook, uncovered, until the meat is fork-tender and the cooking liquid is reduced and saucy, about 1 hour and 30 minutes.
Sous Vide Mode: Off
Steam: 10%
Temp: 300°F
Heat: Rear
01:30 Timer
6. Rest and Serve
Rest for 10 minutes then remove the bay leaves and star anise. Transfer the duck legs and the braising liquid to a large rimmed platter and serve. For a more rustic presentation, you can also serve the dish directly in the Dutch oven.
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