keto Braised Duck Legs with Bacon and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
- Category: Duck Legs
- Method: Bakes
- Cuisine: American
- Diet: Keto
- 2 tablespoons ghee or unsalted butter
- 4 duck leg quarters (legs and thighs)
- Fine sea salt and ground black pepper
- ½ cup diced onions
- 1 leek, cleaned and diced
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 4 cups duck or chicken bone broth, homemade or store-bought
- 2 strips bacon, diced
- 8 ounces mushrooms, sliced
- Melt the ghee in a Dutch oven or large stockpot over medium heat.
- Season the duck legs generously with salt and pepper.
- Place the duck legs skin side down in the pot and brown for 3 minutes.
- Flip and brown on the other side for 3 minutes.
- Remove the duck legs and set aside.
- Add the onions and leek to the pot and cook for 3 minutes.
- Meanwhile, tie the bay leaves, rosemary, and thyme together with kitchen twine.
- Add the bouquet of herbs and the broth to the pot.
- Return the duck legs to the pot, bring to a simmer, cover, and simmer for 75 minutes or until the duck is very tender.
- Remove the duck legs and set aside.
- Continue to cook the sauce until reduced and thickened to your liking, then return the duck to the sauce.
- Meanwhile, make the bacon and mushrooms: Place the diced bacon in a skillet over medium-high heat and fry until it is starting to brown and get crispy and there is a bit of bacon fat in the pan.
- Add the mushrooms and brown with the crisped bacon.
- Remove the bay leaves and herbs from the pot.
- Serve the duck with the sauce and onion mixture, topped with the bacon and mushrooms.
Note:
- Store extras in an airtight container in the refrigerator for up to 3 days.
- Reheat the duck on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
- Warm the sauce in a small saucepan on the stovetop over medium-low heat.
Nutrition
- Serving Size: 1
- Calories: 393
- Fat: 33g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g