Duck Leg in Puff Pastry | Chef's Recipe with Braised Meat

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than duck.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and can be a healthier option.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Sear duck legs in a cold pan over low heat on both sides, rendering out the fat, until golden brown.

Transfer legs to an oven-safe pot and add the rendered duck fat.

Add chopped onion, carrots, and celery to the pot. Pour in red wine and beef broth, then braise in the oven at 150-160°C for 2 hours.

Remove the cooked legs and strain the broth, discarding the vegetables.

Finely dice the onion, carrot, celery, and mushrooms.

In a pan with duck fat, sauté the onion, carrot, celery, and mushrooms until tender. Add flour and stir quickly (the flour will absorb the fat). Pour in the duck broth and mix well.

Remove the thigh meat from the bone, leaving the drumstick intact. Add the finely chopped duck meat to the pan with the vegetables. Stir and simmer for 2–3 minutes until the broth thickens slightly.

Place a small amount of filling at the bottom of ramekins. Insert a whole duck leg into the center, bone facing upward.

Stack the puff pastry sheets and roll them out. Cut even circles using a plate and make a cross-shaped slit in the center for the duck leg.

Cover the ramekins with the pastry, pressing it around the leg. Brush with egg yolk and sprinkle with coarse salt.

Bake at 190–200°C for 30–35 minutes until golden brown.

Pour the remaining duck broth into a saucepan and reduce by half.

Add the starch slurry (starch mixed with water) to the broth. Simmer for 3 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens