Braised Duck Legs

Braised Duck Legs

This traditional recipe from southwestern France, is ideal to serve to guests, since it may be prepared before their arrival: When done, the duck will hold nicely in a warm oven for up to one hour.

4 servings
Preparation 30 min
Cooking 1 h

270 calories per serving 


4 duck legs   1 kg
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
4 leeks   1.2 kg
2 carrots, diced   200 g
2 stalks celery, diced   140 g
4 cloves garlic, pressed    
2 tsp herbes de Provence   2 g
1 1/3 cup chicken broth   330 mL

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 205°C/400°F.
  2. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Put the skillet on the stovetop then turn the heat to 'medium'. Brown the legs slowly and evenly (it will take about 20 min). Season with salt and pepper to taste.
  3. Meanwhile, prepare the vegetables: Remove and discard about ¼ of the dark-green part of the leeks, then chop them coarsely; dice the carrots and celery; press the garlic.
  4. When the legs are nicely browned, turn and sear the meat side for 1-2 min. Transfer the legs to a plate. Remove all but about one tablespoon of the fat. (Set the removed fat aside in a small container then put it the refrigerator for future use. Duck fat may be used to replace butter or oil in another recipe). Add the vegetables and garlic to the skillet. Season with salt and pepper, then add the herbs. Sauté the vegetables over medium-high heat with occasional stirring, until they start to become golden-coloured, about 10 min.
  5. Return the duck legs to the skillet, skin side up. Pour in the broth. It should come about halfway up the duck legs, but should not cover them. Bring the liquid to a boil, then put the skillet in the middle of the oven.
  6. Cook 30 min, then lower the heat to 175°C/350°F. Continue to cook until the meat is tender and the liquid is reduced, an additional 30 min. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (290g)


% DV*

* DV = Daily Value




9 g

15 %

Saturated 3.5 g
+ Trans 0 g

17 %


70 mg


135 mg

6 %


25 g

8 %


5 g

21 %


8 g


21 g

Vitamin A

100 %

Vitamin C

35 %


10 %


40 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Saturated Fat, Sodium
Source of :
Good source of :
Copper, Fibre, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin C, Vitamin E
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc

More info

This recipe is in the following categories: Duck | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Kosher | Low Calorie | Low Saturated Fat | Low Sodium | Braise/Stew | French

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