Indulge in the rich flavors of French cuisine with our Crisp Braised Duck Legs with Pruneaux Dagen, a dish that promises to elevate your dining experience to new heights! Imagine succulent duck legs, perfectly braised to tenderness, complemented by the sweet and tangy notes of prunes, all enveloped in a savory sauce. This recipe is not just a meal; it's an invitation to savor a moment of culinary bliss. Whether you're hosting a dinner party or treating yourself to a gourmet night in, this dish will leave your guests raving and your taste buds dancing. Ready to impress? Let's dive into the art of cooking this exquisite French classic!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 duck legs
- 1 cup prunes
- 2 cups chicken stock
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove duck legs from refrigerator 30 minutes before cooking to bring them to room temperature. Pat legs dry thoroughly with paper towels to ensure crisp skin.
- Season duck legs generously with salt and freshly ground black pepper on both sides, ensuring even coverage.
- Place duck legs skin-side down in a cold, heavy-bottomed cast iron skillet or Dutch oven. Turn heat to medium-low and allow skin to slowly render fat and become golden brown and crispy, approximately 12-15 minutes.
- Once skin is crisp and golden, flip duck legs and brown the other side for 3-4 minutes.
- Remove duck legs from skillet and set aside. In the same pan, sauté chopped onions and minced garlic until translucent and fragrant.
- Return duck legs to the pan, add chicken stock and prunes. Ensure liquid comes about halfway up the sides of the duck legs.
- Cover the pan and transfer to a preheated 325°F (165°C) oven. Braise for approximately 1 hour and 45 minutes until meat is tender and nearly falling off the bone.
- Remove lid during the last 15 minutes of cooking to allow skin to crisp up again and sauce to reduce slightly.
- Remove from oven and let rest for 10 minutes before serving. Spoon reduced sauce and prunes over duck legs.
Tips
- Bring Duck to Room Temperature: For optimal cooking, remove the duck legs from the refrigerator 30 minutes before you start. This helps in achieving a perfectly crispy skin.
- Dry and Season Well: Pat the duck legs dry with paper towels to remove excess moisture, and season generously with salt and freshly ground black pepper for enhanced flavor.
- Start Cold: Place the duck legs skin-side down in a cold skillet. This allows the fat to render slowly, resulting in a beautifully crisp skin without burning.
- Monitor Cooking Time: Keep an eye on the duck legs while they braise; the meat should be tender and nearly falling off the bone after about 1 hour and 45 minutes. Adjust the cooking time as necessary based on your oven.
- Crisp Up Before Serving: For that perfect finish, remove the lid during the last 15 minutes of cooking. This will help the skin crisp up again and allow the sauce to reduce for a richer flavor.
- Let It Rest: After removing the duck from the oven, let it rest for about 10 minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Serve with Sauce: Don’t forget to spoon the reduced sauce and prunes over the duck legs before serving. It adds a delightful touch that enhances the dish's overall flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 180mg
