Duck Legs Braised in Pinot Noir

Duck Legs Braised in Pinot Noir

Ingredients (serves 4)

  • 1/2 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 cup (250ml) pinot noir
  • 150ml port
  • Zest and juice of 2 oranges
  • 2 bay leaves
  • 4 duck marylands (see note)
  • 1 tbs olive oil
  • 1/3 cup (80ml) demiglaze (see note)
  • 8 eschalots, peeled
  • 20g unsalted butter
  • 1 tbs caster sugar
  • Steamed peas and creamy mashed potato, to serve


Place onion, carrot, celery and garlic in a heavy-based saucepan with pinot, port, orange zest and juice, and bay leaves. Bring to the boil, then remove from heat and set aside to cool. Pour over duck legs in a bowl, cover and refrigerate overnight.

Preheat the oven to 150°C.

Drain the duck legs, reserving the marinade and vegetables separately. Pat duck dry with paper towel. Heat oil in a large ovenproof frypan over medium heat. Fry the duck legs for 2-3 minutes each side until golden all over. Remove duck from pan and set aside, then drain all but 1 tablespoon of fat.

Place the reserved vegetables in the frypan and cook for 3-4 minutes until golden. Add reserved marinade, demiglaze and 1 cup (250ml) water and bring to the boil. Add the duck legs and cover with a round piece of baking paper to keep in the moisture, then cover with a lid or foil. Place in the oven and cook for 2 hours or until the duck is tender. Remove the pan from the oven and strain the cooking liquid through a fine sieve into a saucepan. Place the liquid over medium heat and simmer for 3-4 minutes until mixture has reduced to a thick sauce.

Meanwhile, cook the eschalots in a small saucepan of lightly salted water over medium-low heat for 3-5 minutes until tender. Drain well and pat dry with paper towel. Heat butter in a small-heavy based frypan over medium-low heat. Add the eschalots and swirl pan to coat in butter. Sprinkle with the sugar and cook, swirling the pan occasionally, for 3-5 minutes until golden.
Serve the duck with the peas, mashed potato and caramelised eschalots.


Begin this recipe a day ahead. Order duck from butchers and poultry shops. Demiglaze is a reduced stock, from selected delis and butchers – if unavailable, omit the water and substitute 1 cup (250ml) chicken or beef stock.

Hay 1 comentario

Add yours