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Epicurious
Gourmet

Braised Duck Legs and Sautéed Duck Breast

By Raquel Carena

4.6

(19)

Image may contain Food Dish Meal and Burger
Photo by John Kernick

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Cooks' notes:

•Stock can be made 1 day ahead and chilled (covered once cool). Fat will be easier to remove once cold and solidified.
•Legs and wings can be braised 1 day ahead and chilled.

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