Provence Braised Duck Legs

Prep time 15 minutes Cook time 2 hours
Provence Braised Duck Legs
  • 1 bottle red wine
  • 2 tbsp Black Maple
  • ¼ cup Braggs liquid amino seasoning
  • ½ cup orange marmalade
  • 6 bay leaves
  • 8 whole cloves
  • 1 tsp nutmeg
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 4 sprigs thyme
  • ½ lb dried cherries
  • 1lb carrots, large diced
  • 1lb parsnips, large diced
  • 1lb onions, large diced
  • 1lb fennel, large diced
  • 1 head of garlic, peeled
  • 1 tbsp black peppercorns
  • ¼ cup duck fat
  • Salt to season
Step 1.

Preheat the oven to 450°F

Step 2.

In a pot, place red wine, Black Maple, Braggs liquid amino seasoning, orange marmalade, bay leaves, cloves, nutmeg, herbs, and dried cherries and bring to a gentle simmer.

Step 3.

In the roasting pan, place the carrots, parsnips, onions, fennel, garlic, black peppercorns and duck fat. Mix until ingredients are coated with duck fat, and place duck legs on top. Put in the oven to brown for 30-45 minutes.

Step 4.

Once ingredients are browned, remove from the oven and push duck legs to the bottom of the roasting pan. Pour simmering braising liquid.

Step 5.

Return the pan to the oven. Cook for another hour or until duck legs are tender.

Kappa foods