Jul 14 2026
Restaurants›Frank Fat's›Braised Duck Recipe

Braised Duck Recipe

Inspired by Frank Fat's
Time2h 30m
Serves4

Slow-cooked duck in a rich sauce.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Season the Duck

    Pat the duck legs dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Duck

    In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add the duck legs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and sear for an additional 3-4 minutes. Remove the duck legs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are softened.

Cooking

  1. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.

  2. 5

    Add Broth and Herbs

    Stir in the chicken broth, fresh thyme, bay leaf, and honey. Return the duck legs to the pot, ensuring they are submerged in the liquid.

  3. 6

    Braise the Duck

    Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 1.5 to 2 hours, or until the duck is tender and falling off the bone.

Serving

  1. 7

    Serve the Dish

    Remove the duck from the pot and let it rest for a few minutes. Strain the sauce if desired, and serve the duck with the rich sauce drizzled over the top.

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