Wine Braised Duck Legs with Pommes d’Anna

Wine Braised Duck Legs with Apricots and Sundried Tomatoes over Pommes d’Anna

Daria Souvorova

2 hours
serves: 4


Every time I break down a chicken for one recipe of another, I try to save the legs and breasts for something special. It took a while, but I finally had four duck legs to use for a delicious fancy meal. I looked at my pantry to see what else I had around and decided to braise the legs in some red wine and cook them slowly with apricots, garlic, and sun-dried tomatoes to allow all of the flavors to meld together. I took a chance on the flavors thinking that the sweetness of the apricots and sun dried tomatoes would pair well with the richness of the duck, and we were not disappointed!


This dish is one of the most delicious things I have made in ages, and I am really proud of how the flavors came together. I had some purple potatoes in the fridge and decided they would make a gorgeous pommes d’Anna. I collected the duck fat from searing the duck and used it instead of butter in the potatoes. AMAZING!

This dish takes about 2 hours to come together, but aside from arranging potatoes in a lovely patter, it is mostly oven time, so it is a truly impressive and easy weeknight dinner…but you may want to invite guests to show up!


      • drizzle of olive oil
      • 4 duck legs
      • salt and pepper
      • 3/4 cup wine
      • 1 tablespoon of chicken stock concentrate (plus 3 1/2 cups water)
      • 1 cup dried apricots
      • 1/4 cup sun dried tomatoes
      • 16 cloves garlic, peeled
      • 6 sprigs thyme
      • 1 1/2 pounds purple potatoes, sliced into thin rounds
      • extra duck fat or olive oil as needed for the pommes d’anna


          1. Season the duck with salt and pepper and fry in some olive oil for about 10-15 minutes until the skin is golden and crispy. Flip and fry another 3-5 minutes on the other side. Remove from pan and set aside.
            Pour out the duck fat and reserve for the potatoes.
            Add wine and chicken stock concentrate to the browned bits remaining in pan and deglaze. Reduce by about a third.
          2. Preheat oven to 350°F.
            Add the garlic, apricots, thyme,and sun dried tomatoes. Toss to combine.
            Add duck legs back in.
            Cover with the water.
            Bring to a simmer. Remove from heat and place uncovered in the oven. Cook for about 2 hours.
          3. Meanwhile, coat a cast iron pan with duck fat.
            Rinse and dry the potatoes to remove excess starch.
            Arrange the potatoes in overlapping circles. Season with salt and pepper and sprinkle with duck fat between each layer.
            Cover and place in the oven for 30 minutes.
            After 30 minutes uncover and bake for about 40 minutes longer until the edges are browned and crispy and the potato is cooked through.
          4. Once duck is cooked, remove the legs and simmer the sauce a bit to thicken. Mash up the apricots with a wooden spoon to break them up a bit.
          5. Serve a portion of the potatoes with a bit of the sauce and a leg on top.


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