KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Honey Merlot Crispy Duck Legs

By Predominantly Paleo on behalf of KOL foods

4 KOL Foods organic-fed, pastured duck legs
Sea salt/Pepper to taste
1 large onion, diced
2 cups carrots, diced
1 cup merlot wine
1/4 cup local raw honey
1/2 teaspoon garlic sea salt
1/2 teaspoon onion powder
1 cup chicken broth
Parsley to garnish

  • Begin by trimming off excess fat on the underside of each duck leg
  • Preheat your oven to 375
  • Next season your duck legs with sea salt and black pepper on both sides
  • Now sear the duck legs in a large, deep, heated cast iron skillet over high heat for around 7-8 minutes, before flipping them over to cook the underside for about 3-4 minutes
  • Remove the duck legs from the skillet and pour out the duck fat, reserving 1-2 tablespoons to cook your veggies (You may save this valuable duck fat to cook in later!)
  • Now introduce your onions and carrots to the pan and saute in the reserved duck fat until the onions become translucent, around 10 minutes
  • While your veggies are cooking, combine your honey, merlot, chicken broth, garlic sea salt, and onion powder in a small saucepan over high heat on a separate burner, simmering for 10-12 minutes or until it reduces by about 1/3
  • Now place your seared duck legs back into your skillet, on top of the sauteed veggies
  • Pour the honey merlot sauce over the the legs and veggie mixture
  • Now carefully cover your cast iron and slide it into the oven and cook for 90 minutes (covered the entire time)
  • Very carefully remove your hot cast iron from the oven and serve, garnished with parsley and extra coarse sea salt!
Note: If you want to crisp up your duck even more, you can use the broil feature on your oven but be careful not to burn as broiling takes only a minute or two