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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
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Meat
Cuisine: Californian
Ingredients Equipment Method Notes

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. 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.
  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. 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.
  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. 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.
  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.
  19. 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.

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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