Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 4
© Madeleine Hill

How to Make It

Step 1    

Season the duck with salt and pepper. In a large cast-iron casserole, heat 1 tablespoon of the olive oil. Add the duck to the casserole skin side down and cook over moderate heat until browned and the fat is rendered, about 7 minutes. Flip the duck and cook until browned all over, 5 to 8 minutes longer. Transfer to a plate.

Step 2    

Pour off all but 2 tablespoons of fat from the casserole. Add the carrots, fennel, leek and shallots and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes. Add the apple cider, thyme, bay leaves and tarragon and bring to a boil. Return the duck to the casserole, cover and braise over moderately low heat until the duck is tender, about 1 hour and 15 minutes.

Step 3    

Meanwhile, in a large skillet, cook the pancetta in 1 tablespoon of the olive oil over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onions and a generous pinch of salt to the skillet and cook over moderate heat, stirring occasionally, until browned in spots and heated through, about 3 minutes; transfer to the plate. Add the remaining 2 tablespoons of olive oil to the skillet, then add the mushrooms and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until browned and tender, about 7 minutes. Transfer to the plate and keep warm.

Step 4    

Transfer the duck to a plate and keep warm. Using a slotted spoon, transfer the vegetables to a medium bowl. Skim off the fat from the casserole, then return the vegetables to the casserole and bring to a boil. Simmer over high heat until reduced by half and the vegetables are coated in the sauce. Stir in the vinegar and honey and season with salt and pepper.

Step 5    

Transfer the vegetables and sauce to a platter and arrange the duck legs on top. Scatter the pancetta, onions and mushrooms on top and serve.

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