Dutch Oven–Braised Duck with Figs & Red Wine

You crisp the skin before the legs go into the pot, and then you crisp it again after they come out. The second round is the one that makes this dish. The liquid gets strained and reduced until it coats the back of a spoon, and then it goes onto the skin with a brush and into a hot oven. Out, brushed again, back in. Once or twice more, until the skin is lacquered.

Why You'll Love Dutch Oven-Braised Duck with Figs & Red Wine

Once the lid goes on, the oven does the long part. What it asks for is your attention at two moments. First the bourbon: taste it as it reduces, and if it still catches at the back of your throat, keep going. Then the potatoes, which sit in the braising liquid and come up well before the duck, so start checking them early and lift each one out with a slotted spoon as it gives to a fork.

Tips and Tricks

• Brush the duck skin multiple times for a true lacquered effect, the dutch oven keeps the sauce concentrated and silky.
• Strain the sauce for refinement and body.
• Layer arugula underneath to bring a peppery, fresh counterpoint to the richness.

Variations

• Use prunes or dried cherries instead of figs.
• Add orange peel for brightness.
• Swap arugula with watercress for sharper bite.

Substitutions

• Duck → chicken thighs (shorter braise).
• Bourbon → cognac or brandy.
• Arugula → baby kale or spinach.
• Pee-wee potatoes → baby Yukons.

Best served with

• Roasted root vegetables
• Bitter greens salad
• A glass of Syrah or Pinot Noir

How to Store Leftovers

• Cool completely. Refrigerate in a sealed container up to 3 days. Reheat gently in the Dutch oven with a splash of stock.
• Potatoes and duck skin re-crisp best in the oven. Freeze duck and sauce up to 2 months.

Dutch Oven-Braised Duck with Figs & Red Wine

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Duck legs braised in red wine and bourbon with fresh figs, pee-wee potatoes cooked in the same pot, served over arugula.

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Prep Time 35 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 4

Course: Dinner, Meat

Cuisine: Californian

Ingredients Equipment Method Notes

Ingredients

  

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For the Duck

• 4 duck legs bone-in, skin-on
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp duck fat

For the Base

• 1 onion quartered
• 2 carrots chopped
• 2 celery stalks chopped
• ½ cup bourbon
• 2 cups red wine
• 2 cups chicken stock

For the Braise

• 8 fresh figs halved
• 4 sprigs thyme
• 2 bay leaves
• 1 lb pee-wee potatoes

To Finish

• 2 fresh figs halved
• 2 tbsp unsalted butter cold knobs
• 2 cups arugula
• ¼ tsp thyme chopped

Equipment

• Dutch oven
• Cast iron skillet
• Saucepan
• Fine Mesh Strainer
• Pastry brush
• Slotted spoon
• Tongs
• Wooden Spoon
• Cutting board
• Chefs knife

Method

 

1. Pat duck legs dry. Heat the duck fat in a Dutch oven over medium heat.
2. Place duck legs skin side down. Render and crisp until deeply golden, about 8 minutes. Remove and set aside.
3. In rendered duck fat, place quartered onion cut side down. Press gently and sear until charred, about 5 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. Remove and reserve.
4. Pour off excess fat, leaving 2 tbsp in the pot.
5. Add carrots and celery, season lightly with salt, and cook until softened, 6 minutes.
6. Deglaze with bourbon, scraping up browned bits. Reduce slightly, 2 minutes. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Keep going until it turns round and caramel.
7. Add red wine and simmer until reduced by half, about 8 minutes. Add chicken stock and bring to a simmer.
8. Return duck legs, skin side up, along with the charred onion.
9. Add the 8 figs, thyme, bay leaves, and pee-wee potatoes. Liquid should almost cover the duck.
10. Bring to a simmer. Cover and transfer to oven at 325°F. Cook for 1 hour 45 minutes, until duck is tender.
11. After 30 minutes, begin checking potatoes. Once fork-tender, remove with a slotted spoon.
12. Remove duck to a platter. Lift the figs out with a slotted spoon and set them aside. Discard onion, thyme, and bay leaves.
13. Set a fine mesh strainer over a clean saucepan. Press the braised figs through it with the back of a wooden spoon, then strain the braising liquid through after them. The pulp goes into the sauce and the skins and seeds stay behind. Don't press what's left in the strainer or the sauce goes cloudy.
14. Add the last 2 figs, cut side down.
15. Skim fat from surface. Reduce until glossy, about 10 minutes. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
16. Lift the last 2 figs out and press them through a clean strainer back into the sauce, the same as the first 8.
17. Place duck legs in a skillet with the potatoes. Brush skin with reduced sauce.
18. Roast at 400°F for 5 to 7 minutes until the skin begins to crisp.
19. Remove, brush with more sauce, and return to oven. Repeat once or twice for a lacquered glaze.
20. Warm the sauce back through until it steams. Off the heat, whisk in cold butter until emulsified and silky. Butter breaks in a 400°F oven, so the skin gets the plain reduction and this sauce goes on the plate.
21. Pile the arugula onto the plates and set the duck and potatoes over it. The leaves wilt where they touch the hot skin and take on the sauce, which is why it belongs under the duck rather than beside it. Spoon the sauce around the duck. Scatter the chopped thyme over the duck.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: cover and refrigerate for up to 3 days. Reheat gently in the braising liquid in a low oven so the duck stays moist.

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