Ingredients:

  • 4 bone-in duck legs (~800g), pat dry
  • Kosher Salt & Black Pepper, to season
  • 1 cup (150g) diced onion
  • 1 cup (150g) peeled, diced carrots
  • 2 stalks (80g) diced celery
  • 4 cloves minced garlic
  • 2 tbsp (30ml) tomato paste
  • 1 cup (240ml) dry red wine (e.g., Merlot)
  • 4 cups (950ml) chicken or duck stock
  • 4 sprigs fresh thyme, tied together
  • 2 bay leaves
  • 1 tsp (5ml) Worcestershire sauce
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ tsp (7.5g) baking powder
  • ½ tsp (3g) salt (for dumplings)
  • 4 tbsp (55g) cold, cubed unsalted butter (or shortening/suet)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • ½ cup (120ml) cold milk

Instructions:

  1. Prep the Duck: Pat the duck legs completely dry. Score the skin deeply (but not cutting into the meat) in a cross-hatch pattern. Season generously with salt and pepper.
  2. Render the Fat: Place the duck legs, skin-side down, in the cold Dutch oven. Turn the heat to medium-low. Cook slowly for 15-20 minutes until the skin is deeply golden and crisp, and a good amount of fat has rendered into the pot.
  3. Reserve Fat and Sear Meat: Remove the duck legs and set aside. Pour off and reserve all but 2 tablespoons of the rendered duck fat. Increase heat to medium-high. Quickly sear the meat side of the duck for 1 minute for colour, then remove.
  4. Sauté the Mirepoix: Add the diced onion, carrots, and celery to the hot fat in the pot. Cook for 8–10 minutes until softened and lightly caramelised.
  5. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly (this concentrates the flavour).
  6. Deglaze: Pour in the red wine. Bring to a vigorous simmer, scraping the bottom of the pot with a wooden spoon to lift any browned bits (fond). Reduce the liquid by about half (approx. 5 minutes).
  7. Braise: Return the duck legs to the pot. Add the stock, Worcestershire sauce, bay leaves, and thyme bundle. Bring to a gentle simmer. Cover the pot tightly.
  8. Cook Low and Slow: Transfer to a preheated oven (325°F / 160°C) or maintain a very low simmer on the stovetop. Braise for 2 hours to 2 hours 30 minutes, or until the duck meat is fork-tender.
  9. Prepare Dumpling Dough: While the duck finishes its braise, whisk together the flour, baking powder, and salt in a bowl. Cut the cold butter into the dry mixture until it resembles coarse breadcrumbs. Stir in the fresh herbs.
  10. Form the Dough: Gradually add the cold milk, mixing gently with a knife or your hands until a soft, slightly shaggy dough forms. Do not overmix.
  11. Add Dumplings to Stew: Remove the thyme bundle and bay leaves from the stew. Taste and adjust seasoning. Drop the dumpling dough (using two dessert spoons to form rough, golf ball-sized mounds) directly onto the surface of the simmering stew.
  12. Steam: Cover the pot tightly again. Steam the dumplings for 15–20 minutes. Do not lift the lid during this time, as the steam is essential for them to puff up and cook through.
  13. Serve: The dumplings are done when they have doubled in size and feel light and spongy. Serve the stew immediately, ensuring each bowl gets duck meat, sauce, and 2-3 dumplings.