Crisp-Braised Duck Legs with Aromatic Vegetables

I rarely have time for duck confit, but this recipe gives you a lot of the same benefits: crisp skin, very tender meat and, as a bonus, delicious vegetables.

4 duck legs, trimmed of excess fat

1 large onion

8 ounces carrots

3 celery stalks

Salt and freshly ground black pepper

2 cups stock or water

• Heat the oven to 400 F. Put the duck legs, skin sides down, in a skillet large enough to accommodate all the ingredients comfortably; turn the heat to medium and cook, rotating (but not turning) the pieces as necessary to brown the skin thoroughly and evenly. Meanwhile, peel and dice the vegetables.
• When the skins are nicely browned, turn them over and sear for 1 to 2 minutes, sprinkle with salt and pepper, and transfer to a plate. Remove all but enough of the fat to moisten the vegetables (there’s plenty more fat where that came from). Add the vegetables along with some salt and pepper and cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes.
• Return the duck legs to the pan, skin sides up, and add the stock; it should come about halfway up the duck legs but should not cover them. Turn the heat to high, bring to a boil, and transfer to the oven.
• Cook for 30 minutes, then turn the heat to 350 F. Continue to cook, undisturbed, until the duck is tender and the liquid reduced, at least another 30 minutes and probably a bit longer. (When done, the duck will hold nicely in a 200 F oven for up to another hour.) Serve hot.

MAKES: 4 servings

TIME: About 2 hours, largely unattended