• Braised Duck with Marsala


Braised Duck Legs with Marsala

By Andrew Zimmern

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

Servings: 2


  • 2 duck legs
  • Salt
  • Pepper
  • 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 reduced 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 and 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!

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