If you’re looking for a comforting, nutrient-dense dinner that’s full of flavour and easy to pull together, this pasture-raised duck leg and thigh with root vegetables is a must-try. It’s a one-pot recipe that fills your home with the rich aroma of slow-cooked duck, herbs, and seasonal veggies, perfect for cool evenings.
We make this dish using the pastured duck we have in-store, which is raised naturally on a non-GMO, corn-free, and soy-free diet. These ducks are raised outdoors on pasture, where they forage and move freely, resulting in flavourful, nutrient-rich meat.
This recipe is a great way to showcase the quality of pastured duck. Not only is it nourishing and satisfying, but it also makes an impressive but low-effort meal for family or guests.
Slow-Braised Duck Leg & Thigh
What You'll Need
Duck & Braise:
- 4 duck legs & thighs
- Salt and black pepper, to taste
- 2 tbsp of olive oil (or duck fat if available)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped into chunks
- 2 parsnips (or more carrots), chopped
- 2 cups of butternut squash, cubed
- 2 cups of chicken or duck stock
- 1 cup of dry red wine (optional; can substitute with more stock)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
Step-by-Step Instructions
- Season the duck:
- Pat the legs dry and season (generously) with salt and pepper.
- Brown the duck:
- Heat the oil (or duck fat) in a heavy pot or Dutch oven over medium-high heat. Place the duck skin-side down and sear until golden and crisp (6-8 min), then flip for 2-3 min. Remove, then set it aside.
- Sauté:
- Add the onion, garlic, and carrots to the same pot. Cook 5 min until softened and fragrant.
- Deglaze:
- Pour in wine (or stock), scraping up any browned bits left behind in the cookware.
- Build the braise:
- Add the remaining stock, parsnips, squash, thyme, and bay leaf. Nestle the duck back in, skin side up.
- Slow cook:
- Cover and simmer on low heat for 1.5 hours, or bake covered at 325°F (163°C) until the duck is tender and pulling away from the bone.
- Serve:
- Spoon the duck and vegetables into bowls, and drizzle the rich broth over top.
Complementary Sides
- Roasted Brussels sprouts or green beans
- Creamy mashed potatoes or garlic mashed cauliflower
- Wild rice or quinoa
- Crusty artisan bread for soaking up the juices
- Lightly sautéed greens (spinach, kale, or Swiss chard)