Comforting Duck Leg Stew with Rich Homemade Gravy
Nutritional value per serving
Calories550kcal
Carbs10gram
Fat40gram
Protein35gram
Ingredients
- Duck legs (with skin and bone) - choose plump and unblemished duck legs with firm skin2 pieces
- Salt - use fine salt for even seasoning1 tsp
- Black pepper (freshly ground is best)0.5 tsp
- Vegetable oil (or other neutral oil)2 tbsp
- Onion (medium, finely chopped) - choose firm and fresh1 piece
- Carrot (medium, sliced) - pick firm and bright orange carrots1 piece
- Celery stalk (sliced) - fresh, crisp celery1 stalk
- Garlic cloves (minced) - fresh garlic bulbs2 pieces
- Tomato paste1 tbsp
- Red wine or chicken stock (or combination) - good quality dry red wine or low-sodium stock250 ml
- Chicken or duck stock - homemade or low-sodium store-bought250 ml
- Bay leaf1 piece
- Thyme (fresh or dried) - use fresh if available1 tsp
- Butter (for finishing gravy)1 tbsp
This comforting and flavorful recipe for stewed duck leg with a rich homemade gravy is perfect for home cooks wanting to enjoy tender, juicy duck with a luscious sauce. Duck legs are slowly cooked to tender perfection in a savory braising liquid that transforms into a hearty gravy. The total estimated cost of ingredients is around $15 / €14 / £12 / ₹1150. The dish contains approximately 550 kcal per serving, is suitable for a moderate protein and fat diet, is of medium difficulty, and requires about 2 hours total time including cooking and preparation. This recipe emphasizes food safety by recommending safe internal temperatures and proper handling of poultry to keep the process safe and enjoyable.
Preparation instructions
Prepare and season duck legs
1Pat the duck legs dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Dry skin helps to render fat and crisp the skin.
Brown the duck legs
2Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the duck legs skin-side down. Cook for 6-8 minutes without moving to crisp the skin and render fat. Flip and cook the other side for another 4 minutes until nicely browned. Remove the duck legs and set aside. This step adds depth of flavor.
Sauté the vegetables
3Carefully pour off some duck fat if there is excess, leaving about 2 tbsp in the pot. Add chopped onion, carrot, celery, and minced garlic. Sauté over medium heat for about 5 minutes until softened and aromatic.
Add tomato paste and deglaze
4Stir in the tomato paste and cook for 1-2 minutes to reduce raw flavor. Then pour in the red wine or chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
Add stock and aromatics
5Return duck legs to the pot. Add the remaining chicken or duck stock, bay leaf, and thyme. The liquid should partially cover the duck legs but not fully submerge them.
Stew the duck legs gently
6Bring to a gentle boil, then reduce heat to low. Cover and simmer gently for about 1 hour 15 minutes, or until the duck legs are tender and meat easily pulls away from the bone. Avoid boiling vigorously as it can toughen the meat.
Check internal temperature
7Use a meat thermometer to ensure internal temperature reaches at least 74°C (165°F) for safe consumption of poultry. The meat should be tender and thoroughly cooked.
Remove duck and make gravy
8Take the duck legs out, cover to keep warm. Strain cooking liquid into a saucepan, discarding bay leaf and vegetables. Simmer liquid until reduced and thickened to your liking, about 10 minutes. Finish gravy by whisking in butter for shine and richness. Taste and adjust seasoning with salt and pepper.
Serve and enjoy
9Serve the tender duck legs with the rich gravy spooned over. Great with mashed potatoes, rice, or crusty bread to soak up the sauce.
Cooking Tips
1To avoid cross-contamination, always wash your hands thoroughly after handling raw duck and clean any surfaces or utensils it touched.
2For a richer flavor, use homemade stock if possible or a good quality low-sodium stock.
3If you prefer a thicker gravy, mix a small amount of cornflour (cornstarch) with cold water and stir into the simmering gravy until thickened.
4Leftovers keep well in the fridge for up to 3 days or freeze portions for up to 3 months.
Equipment
- Heavy-bottomed pot or Dutch oven with lid
- Chef's knife
- Cutting board
- Meat thermometer
- Slotted spoon
- Fine strainer or sieve
- Saucepan
- Whisk
Shopping List
- [ ] Duck legs (2 pieces): Approx. $8 - Choose fresh, plump duck legs with intact skin.
- [ ] Onion (1 medium): Approx. $0.50 - Pick firm onion with no soft spots.
- [ ] Carrot (1 medium): Approx. $0.30 - Bright orange, firm carrots.
- [ ] Celery stalk (1 stalk): Approx. $0.40 - Crisp, fresh celery.
- [ ] Garlic (2 cloves): Approx. $0.20 - Fresh, firm garlic bulbs.
- [ ] Tomato paste (1 tbsp): Approx. $0.20 - Can use from a tube or small can.
- [ ] Red wine or chicken stock (250 ml): Approx. $2 - Choose dry red wine or quality stock.
- [ ] Chicken or duck stock (250 ml): Approx. $2 - Low-sodium preferred.
- [ ] Butter (1 tbsp): Approx. $0.30 - Unsalted butter.
- [ ] Vegetable oil (2 tbsp): Approx. $0.10 - Neutral oil like sunflower or canola.
- [ ] Bay leaf and thyme (1 tsp): Approx. $0.20 - Fresh is best but dried works.
Total approximate cost: $14.20
FAQ
How do I know when the duck legs are fully cooked?
The duck legs are fully cooked when they reach an internal temperature of at least 74°C (165°F) and the meat is tender and pulls easily from the bone.
Can I use duck breast instead of duck legs?
Duck breast requires a different cooking method. Stewing breast will make it tough. Duck legs are better suited to slow, moist cooking like stewing.
What if I don't have red wine?
You can substitute red wine with extra chicken or duck stock or use a mix of balsamic vinegar and stock for a similar depth of flavor.
Can I prepare this recipe in advance?
Yes, you can stew the duck legs a day ahead and reheat gently. The flavors often improve after resting overnight.