Dining and Cooking
Chefs’ Collections

Italian Red-Wine Braised Duck with Olive Gremolata

Ingredients

  • 4 Muscovy duck legs (about 4 pounds), untrimmed
  • Salt and pepper
  • ½ teaspoon coriander seed, toasted and coarsely ground
  • ½ teaspoon fennel seed, toasted and coarsely ground
  • 2 tablespoons olive oil
  • 2 cups finely diced onion
  • ¾ cup finely diced carrot
  • ¾ cup finely diced celery
  • 1 large thyme sprig
  • 1 bay leaf
  • 1 4-inch strip of orange peel, pith removed
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup chopped canned or fresh tomatoes
  • 1 cup dry red wine
  • 3 cups chicken broth
  • Pinch cayenne or red pepper, optional
  • Olive gremolata for garnish (recipe here)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2049 calories; 187 grams fat; 61 grams saturated fat; 90 grams monounsaturated fat; 24 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 58 grams protein; 350 milligrams cholesterol; 1052 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don’t wish to render fat immediately, freeze for up to 2 months
  2. Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
  3. Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
  4. Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
  5. Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.
  • If you can’t get Muscovy legs, it’s fine to use Pekin or Long Island legs. They are smaller, so you’ll need a few more, and they will cook more quickly than the Muscovy.

About 2 1/2 hours

Dining and Cooking