Braised Duck Legs in Pannepot (Spiced Dark Ale)
Duck a la De Striuse uses an amazing brew, Pannapot, full of amazing flavors, that compliment the duck legs, using this brew as a braising medium and ultimate beer sauce.
Servings Prep Time
4servings 30minute
Cook Time
2 1/2hour
Servings Prep Time
4servings 30minute
Cook Time
2 1/2hour
Duck Marinating Directions:
  1. Wash duck legs and pat dry with a paper towel. Place legs into a shallow container, large enough to hold all 4 legs in an even layer and pour the Pannepot over the top. Cover and refrigerate for 3 days.
Cooking Directions:
  1. Preheat oven to 350°F | 177°C
  2. Remove the duck legs from the beer, reserving the Pannepot for braising. Pat the legs dry with paper towels and with a sharp knife, score the skin in long slats across the leg/thigh. Repeat the process until all four legs have been scored.
  3. In a dutch oven or large sauté pan over medium heat, add olive oil and butter. Add the duck legs, scored side down to the dutch oven.
  4. Brown each side for 6 minutes, forming a nice crust.
  5. Remove from the pan and place into a bowl.
  6. Add the sliced leeks.
  7. Sauté for 8 minutes or until translucent. Remove the leeks from the pan adding to the duck leg bowl, reserving the butter | oil in the pan.
  8. Next add carrots, onions and shallots and sauté for 6 minutes.
  9. Or until lightly caramelized.
  10. Add sautéed leeks back to the pan.
  11. Deglazing with Pannepot and special Port. Using a wooden spoon or tongs, scrap any fond or caramelized bits on the bottom of the pan off.
  12. Add duck legs in a single layer back to the pot, topping off with vanilla bean, oranges (squeezing the juice out) and thyme.
  13. Bring to a boil.
  14. Cover with a lid and place into the center of the oven for 2 – 2 ½ hours or until the duck is fork tender.
  15. To finish the dish, carefully remove the duck legs from the stock and vegetables and bring to a boil. Check seasoning; remove vanilla bean, thyme and orange halves from the cooked vegetables. If the sauce is a little thin, you can mount the sauce with some cold butter or if too think use some chicken stock.
  16. Place some Potato Celery Root Purée to the side of your plate, prop a duck leg on to the purée, and garnish with the sauce of vegetables and stock. Garnish with chervil and vanilla bean.
Recipe Notes


braised-duck-leg-bDuck a la De Striuse | Braised Duck Legs

Braised Duck Legs

Executive Chef: Sean Z. Paxton

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