Beer-Braised Duck Legs

Name: Beer-Braised Duck Legs
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 serving(s)
Ingredients: 4 duck legs, with the skin; 1 tbsp (15 ml) olive oil; 2 large onions, thinly sliced; 2 tbsp (30 ml) cognac; 1 bottle (341 ml) pale ale; 8 carrots, peeled; 2 sprigs fresh rosemary

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Preparation 20 min
Cooking 1 h 45 min
Servings 4

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 4 duck legs, with the skin
- 1 tbsp (15 ml) olive oil
- 2 large onions, thinly sliced
- 2 tbsp (30 ml) cognac
- 1 bottle (341 ml) pale ale
- 8 carrots, peeled
- 2 sprigs fresh rosemary

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof saucepan or Dutch oven, brown the duck legs, skin side down, over medium heat, in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onions in the duck fat. Season with salt and pepper. Deglaze with the cognac. Add the beer, carrots, and rosemary. Place the duck on the vegetables, skin side up. Cover.
- Bake for 1 hour and 30 minutes to 2 hours, or until the meat falls off the bone.

Beer-Braised Duck Legs

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