0 (0)

Category: Mains

Braised Duck with Apples

For those who like their duck paired with a little something sweet, Tom Colicchio recommends this from "Think Like a Chef" (Clarkson Potter, $37.50). The combination of duck and apples is turned in different directions in the book: There's also ... Read more

Total time: 2 1/2 hours | Serves 4
  • 2 tablespoons oil
  • Salt
  • Freshly ground pepper
  • 4 duck legs with thighs (2 pounds)
  • 4 duck wings, tip joint trimmed off (1 pound)
  • 1 large onion, quartered
  • 3 carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • About 1 cup chicken stock, preferably homemade
  • 2 Granny Smith apples, quartered
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon

Step 1Heat oil in large oven-proof skillet over medium-high heat until oil shimmers. Salt and pepper duck legs and wings on both sides, then, working in batches, brown duck, about 5 minutes per side. Set aside. Repeat until all duck has been browned.

Step 2Pour off all but enough fat to coat skillet. Add onion, carrots, celery and a little salt. Cook over medium heat, stirring occasionally, until vegetables soften and begin to brown, about 15 minutes. Add garlic and sprigs of thyme and tarragon. Cook until vegetables are almost tender, 3 to 5 minutes more.

Step 3Arrange duck, skin-side up, over vegetables. Add enough stock to cover vegetables but not duck. Bring stock to simmer.

Step 4Add apples and transfer skillet to 350-degree oven. Gently simmer--just an occasional bubble--basting occasionally, until duck is very tender and well browned, about 2 hours.

Step 5Remove duck from pan and cover loosely with foil. Strain braising liquid, pressing vegetables and apples with wooden spoon. Discard vegetables and apples and return liquid to skillet. Bring to simmer and skim off fat.

Step 6Whisk butter and chopped thyme and tarragon into braising liquid. Return duck to skillet, heat through, then serve.

Each serving:
999 calories; 730 mg sodium; 207 mg cholesterol; 78 grams fat; 25 grams carbohydrates; 48 grams protein; 5.63 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Chichen Itza cochinita pibil
Roast heritage turkey with blistered pears and parsnips
Cotelettes de porc au cidre
Grilled prime rib steak with cannellini beans and red wine sauce