This is a poor man’s version of the classic duck confit (but without the fit part – duck fat is expensive!) Instead, the legs braise in stock with vegetables until they are falling off the bone. A quick broil before serving ensures crispy skin and absolutely zero leftovers.
This recipe was featured on the Holiday Special of The Farm on Public Television.
Braised Smoked Duck Legs
6 duck legs
3 celery stalks, cut into pieces
4 carrots, cut into chunks
1 onion, quartered with the skin on
Kosher salt and freshly ground black pepper
5 cups duck or chicken stock
Place the duck in a smoker and smoke over low heat with hickory or fruit wood for about 2 hours.
Preheat the oven to 400°F.
Place the celery, carrots, and onion in a braising dish or a casserole dish. Nestle the duck legs, skin-side-up into the vegetables and season generously with salt and pepper. Pour the stock over the duck legs and cover the dish tightly with foil. Braise the duck until it is very tender, 11/2 to 2 hours.
Preheat the broiler.
Uncover the dish and broil the duck 3 to 4 inches from the heat until it is browned in places, 4 to 5 minutes. Season with salt and pepper to taste and serve.