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5 from 5 votes

Duck Braised In Master Stock

The meat is tender and tasty from slow poaching in master stock
Author: an original recipe from Lavender and Lime


  • 1 duck leg quarter per person
  • Salt and freshly ground black pepper to season
  • 1 l master stock
  • 15 mls olive oil


  • Season the duck legs
  • Place the master stock in a sauté pan
  • Bring to the boil and add the duck legs
  • Reduce the temperature and simmer for 2 hours, turning half way
  • Remove from the master stock and set aside to drain
  • Heat the oil in a frying pan
  • Crisp off the skin of the duck legs


I served these with wilted spinach and mushrooms sautéd in butter and soy