If I had to choose my favorite poultry meat, hands down it would be duck!  I love the crispy skin, the rich and gamy taste and smell of the meat roasting in the oven.  This is a very simple and easy recipe for roast duck.  The recipe ensures that the skin is very crispy and the meat stays very moist.

Ingredients

2 Duck legs

2 large onions, diced,  I always prefer Vidalia onions because they are sweeter

3 large carrots, diced

6 celery stocks, diced

3 cloves garlic, minced

2 cups chicken stock

1 tsp fresh thyme

Kosher salt and pepper

 

Recipe

Preheat oven to 400 degrees.  Pat the duck legs dry and season with salt and pepper.  In a large dutch oven turn the heat to medium.  Place the duck legs skin side down in the pan.  Once browned on one side, flip the legs and brown on the other side.  Take the duck out of the pan and add the diced vegetables. Saute the vegetables until they begin to brown and season with salt and pepper, typically this will take around 10 minutes.  Return the duck legs to the pan and place them skin side up.  Add the stock to the pan and bring the liquid halfway up the duck legs, do not cover the duck completely with the liquid.  Bring the mixture to a boil.  Put the pot in the oven and cook for 30 minutes and then lower the temperature in the oven to 350 degrees and cook until the liquid has been reduced, approximately another 30 minutes.

I served this dish with spiral roasted potatoes and garnished the dish with pea shoots because it need a pop of green.

I hope you enjoy this dish as much as I did!