Salt and pepper duck legs and wings on both sides, then, working in batches, brown duck, about 5 minutes per side. Set aside. Repeat until all duck has been browned.

When the duck legs have braised for 30 minutes, remove them from the oven. If there is fat floating on the surface of the liquid, skim as much as you can with a large spoon.

2. Season the duck legs with the ½ teaspoon each of salt and pepper. 3. In a large oven-proof skillet over medium-high heat, cook the duck on each side until golden brown, about 10 minutes.

Brown the duck legs, skin side down. When the duck legs are browned remove them from the pan and add the celery, carrot and onion. Cook until softened, about 5-10 minutes.

Braised duck is a staple of Louisiana’s Cajun cuisine. Braised duck is a staple of Louisiana’s Cajun cuisine, coming straight out of the region’s vast marshlands directly to the table—and ...

Wine pairing recipe to go with Oregon Pinot Noir $30 and over. Photo of Braised Duck and Wild Mushrooms. Food photo styled by Kate Benfield. Event on 10/15/04 in San Francisco. Craig Lee / The ...