Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 duck legs, trimmed

  3. salt and fresh ground black pepper to taste

  4. 1 yellow onion, sliced

  5. 1 carrot, sliced

  6. 1 rib celery, sliced

  7. 6 whole garlic cloves, bruised

  8. 6 sprigs fresh thyme

  9. 1 cup chicken broth

  10. For the Apricot Sauce:

  11. 1 cup apricot preserves

  12. 2 tablespoons rice vinegar

  13. 1 tablespoon water

  14. 1 teaspoon fresh thyme leaves

  15. salt to taste

  16. coarsely ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F.

  2. Season the duck legs on both sides generously with salt and fresh ground black pepper. Heat the olive oil in a large oven-proof skillet, over medium flame, and place in the duck legs, skin side down. Cook until the duck skin is well browned, about 6-7 minutes. Turn over and brown the meat side for 3 minutes.

  3. Remove legs to a plate, pour off the excess fat, and add the vegetables, garlic, and thyme. Arrange the legs over the vegetables, skin side up. Pour in the broth, cover with foil, and place the skillet in the oven.

  4. Roast for 1 hour and 15 minutes, or until the meat is almost fork tender. Uncover, and turn the oven up to 425 degrees F. Roast another 20 minutes, or until the duck is tender and the skin is crisp. Let rest for 10 minutes before serving topped with the apricot sauce.

  5. For the Apricot Sauce: Add the preserves, rice vinegar, and water to a small saucepan. Bring to a simmer, stirring, over medium heat. Remove from heat and stir in the thyme, black pepper, and salt to taste. Serve warm or room temperature.


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