Braised Duck with a Lift
Ingredients
- 4 duck legs and thighs (legs and thighs typically sold together as 1 piece) ⓘ
- Salt and pepper ⓘ
- 4 sprigs fresh thyme ⓘ
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped ⓘ
- 4 cloves garlic, peeled and chopped ⓘ
- 1 inch (2.5 cm) fresh ginger, peeled and chopped ⓘ
- 1 tablespoon (8 g) all-purpose flour ⓘ
- 2 tablespoons (10 g) unsweetened cocoa powder ⓘ
- 2 tablespoons (12 g) chopped fresh mint, divided ⓘ
- 1 cup (235 ml) dry red wine, such as Cabernet or Syrah ⓘ
- 2 tablespoons (30 ml) Cointreau liqueur ⓘ
- Zest of 1 orange ⓘ
- 1/2 orange, cut into 6 slices ⓘ
Instructions
- Preheat oven to 275F (140F, or gas mark 1).
- Season duck with salt and pepper.
- In a large skillet, sear the duck on both sides over medium-high heat.
- Place duck in a large oven-safe cooking pan and arrange thyme sprigs on top.
- In the same skillet used for searing, add the onion, carrot, garlic, and ginger.
- Cook until softened, 2 to 3 minutes.
- Add the flour and cook for an additional 2 to 3 minutes.
- Add the cooked vegetable mixture to the cooking pan, along with the cocoa powder, 1 tablespoon (6 g) mint, wine, Cointreau, zest, orange pieces, and water.
- Cover with lid or foil and bake for 1 to 1 1/2 hours until the duck is very tender.
- Remove the duck from the pan to a serving dish.
- Transfer the liquid and vegetables to a saucepan, bring to a simmer, and reduce slightly to a sauce consistency.
- Stir in remaining 1 tablespoon (6 g) mint and lemon juice and adjust seasoning with salt and pepper.
- Serve duck with sauce in shallow bowls.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).