Bourbon Infused Duck Legs
Ingredients
- 4 Duck Legs Add to Cart »
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup bourbon
- 1/4 cup chicken or duck broth
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon dried thyme (or 1-2 sprigs of fresh thyme)
- 1/4 teaspoon red pepper flakes (optional, for some heat)
- Fresh parsley or green onions for garnish (optional)
Directions
Bourbon-infused duck legs are a delightful combination of rich flavors that create a mouthwatering dish. The bourbon adds a warm and slightly sweet note to the duck, making it perfect for a special dinner.
Instructions:
Season the duck legs
- Pat the duck legs dry with paper towels to remove any excess moisture
- Season both sides with salt and pepper
Sear the duck legs
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat
- Add the duck legs, skin-side down, and sear until the skin is golden and crispy, about 5-6 minutes
- Flip duck legs and sear the other side for an additional 3-4 minutes
- Remove the duck legs from the pan and set them aside
Prepare the bourbon glaze
- In the same pan, reduce the heat to medium
- Add the minced garlic and grated ginger to the pan and sauté for a minute until fragrant
Make the bourbon glaze
- Pour the bourbon into the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan
- Let the bourbon simmer and reduce by half, which will take about 2-3 minutes
- Add the liquid ingredients
- Stir in the chicken or duck broth, soy sauce, honey, dried thyme (or fresh thyme sprigs), and red pepper flakes (if using) into the bourbon glaze
- Let the mixture simmer for a few minutes until it thickens slightly and the flavors meld together
Braise the duck legs
- Return the seared duck legs to the pan, skin-side up, and nestle them in the bourbon glaze
- Cover the pan with a lid or foil
Cook the duck legs
- Preheat your oven to 350°F (175°C)
- Transfer the covered pan to the preheated oven and let duck legs braise for about 1.5 to 2 hours or until the meat is tender and falling off the bone
Serve
- Remove pan from the oven and carefully transfer the duck legs to a serving platter
- Spoon some of the bourbon glaze over the duck legs and garnish with fresh parsley or green onions if desired
Serve the bourbon-infused duck legs with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad, and enjoy the delicious and flavorful dish!
