Braising Duck Legs
Learn how to braising duck legs perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
2h
Cook Time
🌡️
325°F / 165°C
Cooking Temperature
⚖️
0.3 lb / 5 oz / 140 g
Portion Weight
Per adult serving
✅
135-165°F / 55-75°C
Internal Temperature
Medium Rare to Well Done
Step-by-Step Instructions
- 1Season duck legs with salt and pepper
- 2Sear skin-side down in hot pan until crispy
- 3Turn and sear other side briefly
- 4Remove legs and sauté aromatics
- 5Add wine and stock to deglaze
- 6Return legs to pan with liquid halfway up
- 7Cover and braise at 325°F / 165°C for 2 hours
- 8Check internal temperature reaches 165°F / 75°C
- 9Reduce braising liquid for sauce
Expert Tips for Braising
- 💡Render fat slowly for crispy skin
- 💡Save rendered fat for cooking
- 💡Root vegetables make great additions
- 💡Can finish under broiler for extra crispy skin
Duck Legs Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Slightly pink center, rich flavor |
| Medium | 145°F / 65°C | Light pink center, tender texture |
| Well Done | 165°F / 75°C | No pink remaining, fully cooked |
Duck Legs Safety Guidelines
Important food safety practices when handling and cooking duck legs.
⚠️
Cook to proper internal temperature
⚠️
Use food thermometer
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your duck legs is safely cooked and delicious.
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