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keto Braised Duck Legs with Bacon and Mushrooms

Keto Braised Duck Legs

Ingredients

Scale
  • 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

Instructions

  • 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.

Equipment

Nutrition