Braised duck with apples, onions and thyme. My mom’s best-ever duck recipe! The apples add beautiful sweetness and thyme brings so much aroma to this soft and juicy duck. See my highlights for more step-by-step instructions. Ingredients:
2 duck legs and 2 breasts (or 4 legs or 4 breasts, etc.)
4 Gala apples
1 large onion
Trim the fat off the sides of breasts and legs. Pat dry the meat with paper towel and rub with salt. Leave for 15 minutes.
In a Dutch oven, add the trimmed duck fat and let it simmer on medium low heat until the fat melts into the pot. Increase the heat to medium high and add the breasts and legs (skin side down). Let it brown (10-15 minutes). Preheat the oven to 350 F. Once the meat is lightly browned (it will get darker in the oven so at this point it doesn’t have to be very brown), add 1/2 glass of hot water (or low sodium broth), cover the pot with a lid and transfer to the oven. Cut the apples and onions into quarters and chop 1 sprig of thyme. After 1 hr of braising, check the meat (it should be nicely browned and soft inside). If not, braise it for longer. Once the meat is ready, add the apples, onions and thyme and let it braise for additional 20-30 minutes until the apples completely soften. At this point, remove the lid for 15 minutes and continue braising. The duck should be ready now :-) Enjoy!