Crispy Braised Duck Savory Vegetables (Printable)
Crisp-skinned duck braised with carrots, parsnips, leeks and herbs, finished roasting for a golden, savory finish.
# 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 Cook:
01 - Preheat the oven to 350°F (175°C).
02 - Pat the duck dry with paper towels. Season thoroughly inside and out 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 to the pot. 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 the chicken stock, 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, garnishing with fresh chopped parsley if desired.
# Expert Suggestions:
01 -
- The contrast of crackling skin and meltingly tender meat is the kind of thing that makes everyone at the table go quiet.
- Root vegetables braised underneath the duck absorb all the rendered fat and aromatics, becoming almost as coveted as the meat itself.
02 -
- Do not skip the drying step, because even a thin layer of moisture on the skin will prevent it from crisping properly no matter how hot your oven gets.
- Resist the urge to peek during the covered braise, because every time you lift the lid you let precious moisture and heat escape.
03 -
- Start the duck breast side down during searing, because the thick fat layer on the breast needs the most time to render and crisp up properly.
- Let the bird rest after the final roast uncovered, because tenting it with foil would steam that beautiful skin you just worked so hard to crisp.