5 Reviews of Crispy Braised Duck Legs

From: Chef #817993

On May 16, 2008

This recipe was great! I added two large cloves of minced garlic and a fresh thyme from the garden. I also used veggie broth having plenty of liquid to serve over my wild rice. The carrots came from the garden which added to my husbands delight. The duck was tender and juciy, while crisp on top. This recipe is a keeper. Thanks for helping us clean out the freezer.

From: Panda Rose

On Feb 1, 2006

This was delicious. I had some very garlicky duck stock left over from another recipe, added some fresh thyme and it worked very well. Very moist and tender. Be careful not to overcook though.

From: A la Carte

On Nov 4, 2005

Thank you for this recipe! I had fresh duck legs in the fridge, and this was the recipe I needed. I found I did have to add a little more stock about 3/4 way through cooking as the 2 cups evaporated. Also, skin not as crispy as I would have liked. BUT, the flavor was delish! And it was so easy I will cook duck this way again. Try this dish with Baked Mushroom Casserole #77026 by Rick B(2). Very nice combo!

From: Chef #279609

On Jan 1, 2006

From: duonyte

On Nov 14, 2006

I, too, found that the skin did not turn as crispy as I would have thought. But, this is an easy and tasty preparation. Also, the leftovers heated up beautifully. I found I had to add quite a bit more stock to have any sauce at all, so you will want to watch that.