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RECIPE

Braised Duck Legs with Fig, Lavender and Red Wine Syrup

Name: Braised Duck Legs with Fig, Lavender and Red Wine Syrup
Yield: 4

Recipe Created For Signature Braiser

Cook Time

Serving Size

Cook Mode

INGREDIENTS

2 duck legs

1 tablespoon Kosher salt

1/2 teaspoon fresh black pepper

1 tablespoon olive oil

3 large shallots, peeled and halved lengthwise

1 large fennel bulb, cut into ½ -inch wedges

4 sprigs fresh thyme

1 ½ cups low-sodium chicken broth

Watercress, for garnish

Fig, Lavender and Red Wine Syrup, for serving

RECIPE NOTES

Duck legs are well suited to braising, a method that rewards patience with crisp skin and tender, richly flavored meat. Here, they are first seared to render the fat and build a golden crust, then roasted over fennel and shallots, which soften and caramelize as they absorb the savory drippings. The finishing touch is a fig, lavender and red wine syrup spooned over just before serving. The dark fruit and wine underscore the duck’s natural depth, while lavender adds aromatic lift without overpowering the dish. Together, the elements create a balanced, layered entrée that feels classic in technique with a quietly distinctive finish.

INSTRUCTIONS

Preheat oven to 400°F.

Pat the duck legs dry and season generously with salt and pepper. Heat oil in a 3.5 qt. braiser over medium heat. Add the duck legs, skin-side down and sear until the skin is lightly golden, about 5 minutes. Flip and sear on the other side for 3 minutes more. Transfer the duck to a plate and set aside.

Add the chicken broth to the braiser and bring to a simmer, scraping up browned bits from the bottom of the pan. Add the shallots, fennel and thyme sprigs. Return the duck legs, skin-side up, nestling them over the vegetables and herbs. Transfer to the oven and cook, uncovered, for 30 minutes.

Reduce oven temperature to 350°F and continue roasting until the duck is deep golden-brown, fork-tender and the internal temperature reaches 155°F. Garnish with watercress and serve with Fig, Lavender and Red Wine Syrup.