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A glazed roasted duck leg served on a bed of arugula with golden roasted baby potatoes and a drizzle of sauce.

Dutch Oven–Braised Duck with Figs & Red Wine

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Duck skin crackled and lacquered in fig–red wine glaze. Potatoes roasted to crisp perfection. Sauce reduced to velvet—all in the same enameled cast iron Dutch oven. Even heat for steady braising, enamel that keeps flavors pure and vibrant, and a seamless move from stovetop sear to oven finish to tabletop serve.
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Prep Time 35 minutes
Total Time 1 hour 30 minutes
Course: Dinner, Meat
Cuisine: Californian
Calories: 2832
Ingredients Equipment Method Nutrition

Ingredients
  

For the Duck
  • 4 duck legs bone-in, skin-on
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon 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 tablespoon unsalted butter cold knobs
  • 2 cups arugula
  • ¼ teaspoon thyme chopped

Equipment

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

Method
 

  1. Place duck legs skin side down. Render and crisp until deeply golden, about 8 minutes. Remove and set aside.
  2. In rendered duck fat, place quartered onion cut side down. Press gently and sear until charred, about 5 minutes. Remove and reserve.
  3. Pour off excess fat, leaving 2 tablespoon in the pot.
  4. Add carrots and celery, season lightly with salt, and cook until softened, 6 minutes.
  5. Deglaze with bourbon, scraping up browned bits. Reduce slightly, 2 minutes.
  6. Add red wine and simmer until reduced by half, about 8 minutes. Add chicken stock and bring to a simmer.
  7. Return duck legs, skin side up, along with the charred onion.
  8. Add figs (8 halves), thyme, bay leaves, and pee-wee potatoes. Liquid should almost cover the duck.
  9. Bring to a simmer. Cover and transfer to oven at 325°F. Cook for 1 hour 45 minutes, until duck is tender.
  10. After 30 minutes, begin checking potatoes. Once fork-tender, remove with a slotted spoon.
  11. Remove duck to a platter. Discard onion, thyme, and bay leaves.
  12. Strain braising liquid into a clean saucepan.
  13. Add the remaining figs (2 halves).
  14. Skim fat from surface. Reduce until glossy, about 10 minutes.
  15. Off the heat, whisk in cold butter until emulsified and silky.
  16. Place duck legs in a skillet with the potatoes. Brush skin with reduced sauce.
  17. Roast at 400°F for 5–7 minutes until the skin begins to crisp.
  18. Remove, brush with more sauce, and return to oven. Repeat once or twice for a lacquered glaze.

Nutrition

Calories: 2832kcalCarbohydrates: 139gProtein: 205gFat: 122gSaturated Fat: 41gPolyunsaturated Fat: 18gMonounsaturated Fat: 54gTrans Fat: 1gCholesterol: 874mgSodium: 8576mgPotassium: 2609mgFiber: 21gSugar: 100gVitamin A: 23019IUVitamin C: 53mgCalcium: 451mgIron: 22mg

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