Braised Duck Legs with Bacon and Mushrooms

PREP TIME: 10 minutes

COOK TIME: 1½ hours

YIELD: 4 servings

INGREDIENTS:

• 2 tablespoons ghee or unsalted butter
• 4 duck leg quarters (legs and thighs)
• Fine sea salt and ground black pepper
• ½ cup diced onions
• 1 leek, cleaned and diced
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 cups duck or chicken bone broth, homemade or store-bought
• 2 strips bacon, diced
• 8 ounces mushrooms, sliced

INSTRUCTIONS:

1. Melt the ghee in a Dutch oven or large stockpot over medium heat. Season the duck legs generously with salt and pepper.
2. Place the duck legs skin side down in the pot and brown for 3 minutes. Flip and brown on the other side for 3 minutes. Remove the duck legs and set aside.
3. Add the onions and leek to the pot and cook for 3 minutes. Tie the bay leaves, rosemary, and thyme together with kitchen twine. Add the bouquet of herbs and the broth to the pot.
4. Return the duck legs to the pot, bring to a simmer, cover, and simmer for 75 minutes or until the duck is very tender. Remove the duck legs and set aside.
5. Continue to cook the sauce until reduced and thickened to your liking, then return the duck to the sauce.
6. In a separate skillet, cook the diced bacon over medium-high heat until starting to brown and get crispy. Add the mushrooms and brown with the bacon.
7. Remove the bay leaves and herbs from the pot. Serve the duck with the sauce and onion mixture, topped with the bacon and mushrooms.
8. Store any extras in an airtight container in the refrigerator for up to 3 days.
9. To reheat, place the duck on a rimmed baking sheet and warm in a preheated 350°F oven for 5 minutes or until warmed through. Warm the sauce in a small saucepan on the stovetop over medium-low heat.