A simple but decadent dinner idea for a special feast.
Preheat oven to 350°F/ 175°
In a large ovenproof Dutch oven, add the olive oil and brown the duck legs, skin side down, over medium heat. Season with salt and pepper. Brown the skin until very caramelized, about 5-7 minutes. Remove and set aside.
With the pot still over medium heat, add the carrots, garlic, and the herbs. Sauté until the onions have started to soften. Pour in the brandy, cook for 30 seconds, then add in the beer. Add the duck legs back in, skin side up, and cover. Place in the oven and cook for 1 ½ – 2 hours, or until the meat is fall-off-the-bone.
Meanwhile, heat a medium pot, with a lid, over medium high heat. Add the butter. When melted, add in the onion, garlic, and carrot. Sauté for 3-4 minutes, or until the onions have started to soften. Add in the rice, stir to combine, and add in 3 cups water. Season generously with salt and pepper. Stir to combine and bring to a simmer. Cover, reduce the heat to low, and allow to cook for 14 minutes. Turn off the heat, add in the cut green beans, cover and allow to rest for 10 minutes.
To serve, stir the rice to combine the green beans. Spoon some on a plate, place a duck leg on top, spoon some of the jus over, sprinkle with some parsley, and serve.
Plate with extras like pan sauteed asparagus or sugar snap peas to add colour and a little crunch.
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