Crisp-Braised Duck Legs with Aromatic Vegetables

This was a truly wonderful way to prepare duck legs, and really simple. We had two small duck legs rather than the 4 in the recipe so I cut back a little on the proportions: used a medium onion and a little less carrot, as well as two celery stalks instead of 3 and only one cup of stock.

The longest part of the prep is chopping the vegetables. The rest is more or less unattended as you brown the duck legs and render out some of the fat while you're chopping, then cook the vegetables in some of the duck fat and chuck the whole thing in the oven with some stock. After an hour the stock was gone (there would likely be some left with the full recipe) and everything was done.

The skin was crispy, the meat was tender and the vegetables in the mixture of reduced stock and a little duck fat were delicious. I will definitely do this one again.