• 4 duck legs
• Salt & pepper
• 1 large bulb fennel, thinly sliced
• 1lb shallots, thinly sliced
• 3-4 sprigs fresh thyme
• 2 cups chicken or vegetable broth

 

Sear Duck Legs

Bring duck legs to room temperature. Nestle duck legs, skin-side down, in a cast iron skillet or other oven-proof skillet and set over medium heat. Season with salt and pepper. Cook, undisturbed, 10-12 minutes, until skin is nicely browned and crisped. Flip, and cook other side until lightly browned, another 3-5 minutes.

 

Prepare Vegetables

While duck is browning, thinly slice your fennel and shallots.

Once duck legs are browned, transfer to a plate and pour off all but 2 tablespoons duck fat (pour into a jar or bowl so you can use it later, if needed).

Preheat oven to 400F.

Return pan to medium heat and add shallots and fennel. Season with salt and pepper and cook, stirring occasionally, until caramelized and soft. Add reserved duck fat if needed.

 

Braise

Return duck legs to the pan and nestle, skin-side up, into the vegetables.  Lay thyme sprigs around the duck. Add chicken broth to the pan so that the dug legs are about half-way submerged. Bring the pan to a boil, then cover and transfer to the oven.

Bake for 30 minutes, then reduce heat to 325F and continue to cook, 30-45 more minutes, until meat is tender. Garnish with fresh thyme.