As I prepared to cook duck, I researched many sites online. I usually end up with one and make variations of my own imagination or maybe tips I read on other sites.  You’ll note my comments, changes or clarifications in bold/italics.  I will always provide the source recipe as proper attribution.   I’ll have photos of various stages of the process taken with my iPhone.

One very nice website for duck questions is Maple Farms.

http://www.mapleleaffarms.com/46

Crispy-Braised Duck Legs With Aromatic Vegetables and Orange Chipotle Sauce

Yield 4 servings

Time About 2 hours

Ingredients

• 2 duck legs, trimmed of excess fat
• 2 TBSP EVOO
• Salt and pepper to taste
• 2 large onion
• 1 pound carrots
• 6 celery stalks
• 2 cups chicken stock, preferably homemade.  (I used the kind in a paper box from Kroger.)
• fresh sprigs of rosemary
• 2 cloves minced garlic

Method

1. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium.

Kate Comments:  skillet should be the kind you can put into the oven. I added a couple tablespoons of EVOO to really crisp up the duck.

1. Heat oven to 400 degrees.
2. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook.
3. When legs are nicely browned, turn them over, and sear for just a minute or two on the non-skin side.
4. remove legs to a plate
5. remove from pan all but enough fat to moisten vegetables.
6. Add rough chopped vegetables to skillet along with some salt and pepper
7.  Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes.  Kate: mine were good at about 12 minutes.
8. Return duck legs to hot pan, skin side up.
9. add chicken or duck stock; stock should come about halfway up duck legs but should not cover them or your crispy skin will be soggy skin!
10. Turn heat to high, bring to a boil
11. Immediately transfer skillet to oven. (Here – I added rosemary and garlic)
12. Cook for 30 minutes at 400 degrees
13. then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour.  I let it cook at 350 for 45 min – checking every 8 minutes after 30. There will still be a little liquid but not nearly as much.
14. The duck is done when a thin-bladed knife pierces the meat with little resistance.
15. When done, duck will hold nicely in a warm oven at 200 degrees for another hour.
16. Reheat sauce, if premade
17. Lightly coat legs with sauce (I added some to the plate as well for a little extra.)
18. Serve hot – FDA suggests 170 degrees at the leg joint to be safe.

Source: The New York Times

sear duck legs skin side down to brown and crispy

flip so brown crispy skin is up – sear meat for 1 or 2 minutes

add browned legs bring to boil with the browned veggies before putting into oven

Orange Chipotle Sauce

ingredients

• 2 1/2 cups fresh orange juice
• 1/4 cup fresh lime juice
• 3 tablespoons maple syrup (preferably dark amber or Grade B)
• 1 tablespoon finely chopped canned chipotle chiles in adobo sauce
• 1 (3- to 4-inch) cinnamon stick
• 2 whole cloves (I subbed ground clove – 1 teaspoon)
• 1 teaspoon salt

Method:

1. Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat. You are basically making a reduction sauce, so it will cook way down. Do not cover as that traps the moisture versus allowing it to cook out
2. You may need to skim foam occasionally
3. Allow to simmer until syrupy and reduced to about 1 cup, takes about 30 to 40 minute
4. As it gets close to the end consistency, be sure to stir frequently so the sugars do not stick to pan or scorch
5. Let stand off heat
6. If it cools completely before duck is completed — reheat a few moments so it is warm when you put on the duck.

 • Sauce can be made 2 days ahead and chilled, covered.

Source: Epicurious.com

simmering/cooking down