I recommend buying whole ducks for this dish. Buying a whole duck is more cost-effective and almost all of the parts can be used. Use the breasts to make my Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger Sauce, the skin to render for duck fat, and the carcass to make stock.


½ bunch fresh parsley

½ bunch fresh thyme

1 tsp/5 g sea salt

½ tsp pepper

¼ tsp red chili flakes

4 duck legs

2 tbsp/30 g duck fat or ghee

1 large onion, diced

1 carrot, peeled and diced

2 cloves garlic, minced

1 cup/235 ml dry red wine

1 cup/160 g tomatoes, peeled, seeded and diced

1 bay leaf

2 cups/475 ml Chicken Broth

2 tbsp/30 g butter

kitchen twine

Preheat oven to 375°F/190°C. Tie the parsley and thyme together with some kitchen twine. Combine the salt, pepper and red chili flakes in a small bowl. Rub each duck leg on the meat side with the mixture. Heat the duck fat or ghee in a Dutch oven or a large, ovenproof, heavy-bottomed pan. Add the duck legs, skin-side down, and sear until lightly browned, about 3 minutes. Turn the duck legs over and sear the other side, about 2 minutes. Transfer to a platter and set aside.

If there is too much fat in the pan, drain all but 2 tablespoons/30 ml. Add the onion and carrots and sauté for 5 minutes. Add the garlic and sauté for an additional minute. Add the wine and tomatoes and bring to a light boil, scraping up any brown bits from the bottom of the pan. Add the thyme, parsley, bay leaf and chicken broth.

Place the duck legs skin side down in the pan. Cover and place in the oven to cook for 1½ hours. Halfway through, flip the duck legs so the skin side is up. Change your oven setting to broil and cook uncovered for the last 10 minutes. Remove duck legs and strain the sauce through a sieve and into a sauté pan. Bring the liquid to a boil, then turn down to a simmer and reduce it by half or to desired consistency. Turn off the heat, stir in the butter and adjust salt to taste. Put the duck on individual plates, spoon the sauce over and serve.