Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots

Duck is a tender, juicy protein that can elevate any dish with its nutty-tasting fattiness. It’s as easy to cook as any other type of meat, and its “gamey” nature pairs well with earthy vegetables. You can even vary what spices you use to bring out the duck’s different flavors. For this Braised Duck Leg recipe, we pair roasted green chiles with cumin, coriander, oregano, and a dash of lime. This blend balances acid, salt, and spice to make any home chef a pro in the kitchen.

How to Pick Out the Best Duck Legs

When you’re picking out duck legs, look for plump, firmer legs that also carry a vibrant color. You can the skin to be smooth and intact without any punctures or tears from processing. Avoid legs that appear off color or that have an odor them. Ideally, you want to source from a high-quality butcher with fresh meat rather than frozen. If you’re able to, you can even opt for locally sourced or organic duck legs for the best and most flavorful culinary experience.

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Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots


  • Author: Gabe Gomez

Description

Bite into the tender, juicy experience of braised duck legs with a kick of green chile and a side of cumin spiced carrots.


Ingredients

Scale

For the braised duck legs:

  • 4 duck legs
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup freshly roasted green chilies
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • Juice of 1 lime

For the cumin spiced carrots:

  • 6-8 medium carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 1 tsp ground cumin
    Pinch of salt and pepper

Instructions

For the braised duck legs:

  1. Preheat the oven to 325°F.
  2. Season the duck legs with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Brown the duck legs on all sides until a golden-brown color. Remove and set aside.
  4. Sauté the chopped onion in the same skillet until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
  5. Incorporate the diced green chilies, ground cumin, ground coriander, and dried oregano into the skillet. Cook for an additional 2 minutes to release the fragrance of the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Return the duck legs to the skillet, ensuring they are partially submerged in the liquid.
  8. Cover the skillet with a lid and transfer it to the preheated oven. Braise the duck legs for 2 to 2 and a half hours until the meat becomes tender and easily detaches from the bone.
  9. Once cooked, remove the skillet from the oven and drizzle the lime juice over the duck legs.

For the cumin spiced carrots:

  1. Preheat the oven to 400°F.
  2. In a bowl, coat the carrot sticks with olive oil, ground cumin, salt, and pepper, ensuring even coverage.
  3. Arrange the seasoned carrot sticks in a single layer on a baking sheet.
  4. Roast the carrots in the oven for about 20 to 25 minutes until they become tender and develop a slightly caramelized exterior.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography Dave Bryce

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