I love a good stuffing. This recipe uses duck legs, that are first braised with Allagash Brewing Co. Dubbel ale and dried porcini mushrooms. This could be a entrée by itself. Instead, the meat is shredded and the braising liquid is mixed with toasted artisanal bread cubes, then baked until golden brown.
Servings Prep Time
8 guests 20 minute
Braised Duck Legs Ingredients:
- 2 cup Allagash Brewing Co. Dubbel or other Dubbel style ale
- 1 ounce mushrooms, dried, porcini
- 4 each duck legs, whole washed and patted dry (Chicken legs can be used if duck is not available)
- 1 each onion, yellow, large, peeled and sliced
- 1 each carrot, peeled and chopped
- 1 each celery stalk, chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and sliced
- 4 sprig thyme, fresh
- 2 each bay leaves, preferably fresh
- 4 cup chicken stock or duck stock, preferably homemade
- 1 each Artisanal Bread Round (I used a Pumpkin Seed Sourdough) cubed
- 4 tablespoon butter, unsalted
- 1 each onion, yellow, large, peeled and diced
- 1 each celery washed and chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and minced
- 1 bunch thyme, fresh leaves only
- 1 bunch sage, fresh chopped fine
Braised Duck Leg Directions:
- Preheat an oven to 350°F/177°C. Heat the Allagash Dubbel (or other Belgian Style beer) in a separate sauce pan and add porcini mushrooms and let sit for 10 minutes, to re-hydrate the mushrooms.
- Under cold water, rinse off the duck legs (check your local Asian Market for duck legs) and pat dry with paper towels. Season each with salt and pepper. Over medium heat, heat a 6-8 quart oven proof sauté or dutch oven pan for 3 minutes.
- Cook for 4 minutes on each side, or until evenly browned.
- Remove from pan and set aside in a bowl or on a plate. Add onion, celery, leek, garlic and thyme to the same pan, seasoning with salt and pepper; using the duck fat that has rendered from the duck legs. Keep heat at medium and stir occasionally for 6-8 minutes or onions are transparent.
- Deglaze the pan with most of the beer (some dirt might be in the bottom of the pan, like yeast in a bottle and leave it behind) and mushrooms.
- Add bay leaves and chicken stock, browned duck legs and any juices from the searing. Bring to a simmer, cover with lid or aluminum foil and place in center of the oven for 3-4 hours or the duck is fork tender. This may be done a few days in advance, if oven space is an issue.
To Finish the Stuffing Directions:
- While the duck is cooking; prepare the remaining stuffing ingredients. Cube the bread of your choice (should have about 2 pound loaf size) and place onto a sheet tray, in a single layer. Place the tray into a preheated oven set to 350°F/177°C. Toast the bread for about 20 - 25 minutes, or golden brown. This will help dry out the bread, making it absorb the duck braising liquid easier.
- In another sauté pan over medium heat, add butter and melt. Add onions, celery, leeks and garlic and cook for 6-8 minutes. Remove the pan from the heat and add pour it into the bread bowl. Add thyme and sage.
- Remove the duck legs from the oven when they are done. Take the cooked and slightly cooled duck legs out of the braising liquid and remove all the meat from the bones. Shred this meat into bit size pieces and add to the bread bowl. Strain the braising liquid through a strainer, into the bowl with the bread and vegetables. Stir to combine and check moisture of the mixture. The stuffing should be moist, not wet. If needed add more stock or beer to reach this consistence. Check for seasoning, adding more salt and pepper if needed.
- Take a rectangle casserole pan, and rub the inside with butter. Add the stuffing mix, distributing it evenly and bake in 350°F/177°C oven for 30-45 minutes or golden brown on top. The stuffing is ready to be served.
- Recipe Notes
- Check out my other Thanksgiving Menu ideas and recipes.
- There is no Nutrition Label for this recipe yet.
- Beer Braised Duck LegsBraised Duck StuffingDuck Porcini StuffingStuffing
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