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The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Ingredients
Serves 8
Duck:
Relish and assembly:
Duck:
Step 1
Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2” apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.
Step 2
If chilling, let duck legs sit at room temperature 1 hour before braising.
Step 3
Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8–10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.
Step 4
Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit—this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2–2 hours.
Step 5
把鸭腿皮肤一面,继续炖(still covered) until tender and the bones wiggle easily in joints, 1 1/2–2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.
Relish and assembly:
Step 6
Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10–15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.
Step 7
Let duck breasts sit until room temperature, about 1 hour.
Step 8
Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12–15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.
Step 9
Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10–15 minutes.
Step 10
Serve duck legs and sliced breasts with reserved relish.
Do Ahead
Step 11
Duck legs can be braised 2 days ahead. Keep chilled.
Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.
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Reviews (5)
Back to TopI made this recipe last Christmas and it was delicious. I will be making this dish again this year for Christmas. I found very easy to make and also like that you can make the duck legs 2 days ahead of time. I highly recommend this recipe.
Anonymous
San Diego,Ca
12/14/2021
This was a lot easier to cook than it looks. Yes, it's a lot of steps, but they are well worth it. We made this for Thanksgiving instead of turkey, so I didn't mind the amount of prep and cooking time. Tips: I would cut the fig halves in half again and the clementine slices in half so they make bite-sized pieces for the relish. I'd also double the red pepper flakes and reduce the sugar next time.
oldlymefoodie
11/27/2020
The relish is divine. I followed the entire recipe, legs and all, and while the legs were nice, honestly, if you can simply devote your time and energies to the breasts and serve with the relish, that's enough. Your mileage, and tolerance, may vary.
newhaven
New Mexico
10/24/2020
The relish is to die for! It's the little things that make the dish. I used dry cooking sherry and spiced rum instead of brandy and it was divine! Great herbs for the duck- skipped the leeks because I had breasts. Rave reviews from the guests who joined us that night. (Tenting and resting the meat after cooking is not mentioned, because the recipe isn't about breasts, but that's a crucial part of the process if using breasts.)
activekath
The Netherlands
10/19/2017
Excellent. Our duck was smaller so cooking times were less, and even so the legs got overdone a bit, but they were incredibly tender and the relish was the perfect accompaniment. An ideal New Year's Day recipe. I made the legs and relish ahead so it was easy and quick to get on the table and elegant. Served with brown and wild rice combined.
munacil
Shorewood, WI
1/2/2017