Braised Duck Legs with Marsala
This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.
Braised Duck with Marsala
- 2 duck legs
- 2 onions, chopped
- 6 carrots, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, smashed
- 3 teaspoons of Herbs de Provence
- 1 cup marsala
- 3 cups chicken broth
- Splash of aged sherry vinegar
Season two duck legs with salt and pepper. Place in a pan over medium-high heat and brown on both sides.
Add onions, carrots, celery, smashed garlic cloves, and a few teaspoons of herbes de Provence or chopped tarragon. Cook for 5 minutes.
Add the marsala, bring to a simmer and cook until it’s reduce by half.
Add the chicken broth and bring to a simmer. Cover, lower the heat to maintain a simmer and cook for 90 minutes.
Remove the lid, season with a splash of really good aged sherry vinegar. Simmer uncovered to reduce, about 5 minutes. The sauce should have a gravy consistency.
Remove legs and adjust seasoning as needed. Serve!