Braised Duck Legs
with Bacon and Mushrooms
prep time: 10 minutes cook time: 1½ hours yield: 4 servings
This dish is amazingly flavorful on its own, but if
you’d like to make it even more decadent, I suggest
serving it over Mashed Fauxtatoes (here).
2 tablespoons ghee or unsalted butter
4 duck leg quarters (legs and thighs)
Fine sea salt and ground black pepper
½ cup diced onions
1 leek, cleaned and diced
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 cups duck or chicken bone broth, homemade (here)
or store-bought
2 strips bacon, diced
8 ounces mushrooms, sliced
- Melt the ghee in a Dutch oven or large stockpot
over medium heat. Season the duck legs generously
with salt and pepper. Place the duck legs skin side
down in the pot and brown for 3 minutes. Flip and
brown on the other side for 3 minutes. Remove the