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Legs, Thighs and Wings

braised duck legs recipe

Photo by Holly A. Heyser

These are the most flavorful parts of a duck or goose, but they also need long, slow cooking to become tender. Not so much as the legs of upland game birds like pheasants — they do a lot more walking around than ducks do — but you still can’t eat a goose leg rare without a lot of chewing. And the wings? Man, but they can be tough. Think about it: Ducks and geese migrate thousands of miles. That’s a lot of work for those muscles.

Below are recipes both easy and advanced. I’d start with the confit and move to the braises. The deboned, stuffed duck legs recipe at the bottom is definitely not for beginners…

Photo by Hank Shaw

Duck or Goose Confit

A basic tutorial on making one of the best things you can possibly make with duck or goose legs.

Here is a quicker method for getting close to a real confit I wrote for the website Simply Recipes. Once you have either confit or this easy version of it, make Shredded Duck Confit with Pasta, lemon zest and garlic (also hosted on Simply Recipes).

Photo by Holly A. Heyser

Braised Duck Legs with Leeks

One of my favorite slow-cooked dishes with duck or goose legs.
Photo by Holly A. Heyser

Wild Duck ‘Buffalo Wings’

Yes, you can make Buffalo wings with duck. You just need to simmer them for a while to make them tender.
Photo by Holly A. Heyser

English Duck Pie

A giant “pot pie” you can eat hot or cold with your hands for lunch. It’s a meat bomb.

Duck Tagine with Chestnuts

A Moroccan-inspired stew flavored with warm spices and slow-cooked chestnuts. A great wintertime dish.
Photo by Holly A. Heyser

Classic Salmis of Duck

A classic from as least as early as the 1800s, this is a weekend dish that’s well worth the time. You can eat leftovers all week, too.
Photo by Holly A. Heyser

German Braised Duck

A venerable braised duck dish from Germany, the combination of duck, smoked sausages and sauerkraut is always a winner.

Stuffed Duck Legs

One of the more challenging dishes on this website. The legs are deboned, filled with sausage, slow-cooked like a sausage, then crisped to finish.

More Duck and Goose Recipes

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