• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Connie Veneracion Cooks Modern Filipino

  • Devour Asia
  • Aging Like Wine
  • Flavors of Chicken
  • Search
  • Recipes
    • Salads
    • Superb Soups
    • Main Courses
      • Rice Bowl Meals
      • Mighty Meaty
      • Chicken, Duck & Turkey
      • Cooked With Vegetables
      • Fish & Seafood
      • Meatless
    • Rice & Grains
    • Noodles
    • Bread & Breakfast
    • Slow Cooker Recipes
    • Sweets & Desserts
  • Devour Asia
  • Aging Like Wine
  • About Us
  • Privacy
  • Search
  • Salads
  • Soups
  • Main Courses
    • Rice Bowl Meals
    • Chicken, Duck & Turkey
    • Mighty Meaty
    • Fish & Seafood
    • Cooked With Vegetables
    • Meatless
  • Sides
  • Breakfast
  • Noodles
  • Rice
  • Sweets
You are here: Home / Chicken, Duck & Turkey / Braised duck with mashed potatoes and gravy

Braised duck with mashed potatoes and gravy

On with the duck recipes. Remember I said three dishes from one duck? Here’s the second using the duck’s legs, thighs and wings.

Braised duck with mashed potatoes and gravy | casaveneracion.com

After the very fruity duck breast fillet with pineapple, orange and ginger sauce, this second dish is French inspired as it uses the trifecta of vegetables that many French dishes start with — onion, celery and carrot. The duck is seared in a pan but finishes braising inside the oven. The pan juices are used to make the gravy.

To make this dish good for four, cut the wings with a generous portion of the breast so that each wing portion is roughly the same size as each thigh-and-leg portion.

Braised duck with mashed potatoes and gravy

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Author: Connie Veneracion

Ingredients

  • duck legs (drumsticks) and thighs
  • duck wings
  • 1 large onion chopped
  • 3 to 4 stalks stalks chopped
  • 1 large carrot peeled and chopped
  • 1 and 1/2 tablespoons chopped fresh rosemary leaves (or half as much if using dried)
  • 1 and 1/2 cups good white wine (I used semi-sweet)
  • salt and pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • the braising liquid of the duck plus about a cup of duck or chicken broth
  • sugar to taste
  • salt to taste
  • pepper to taste
  • 4 or more cuos mashed potatoes

Instructions

  • Preheat the oven to 325F.
  • Rub the duck with salt and pepper.
  • Heat a frying pan. Lay the duck pieces, skin side down, and cook over high heat until the skins are nicely browned. Flip to brown the other side.
  • Take the duck from the frying pan and arrange in a single layer, skin side up, in an ovenproof dish. Scatter the rosemary around the duck pieces.
  • In the rendered duck fat, sauté the onion, celery and carrot. Season with salt and pepper. Deglaze with the white wine. Boil for about a minute.
  • Pour the vegetables with all the liquid into the dish with the duck. Braise in the oven, uncovered, for one hour.
  • Take the duck out of the oven. Transfer to a platter and keep warm.
  • Make the gravy. Melt the butter in a small sauce pan. Add the flour, all at once, stirring vigorously to prevent lumps from forming. Cook the mixture over medium heat for about five minutes or until the flour starts to brown. Pour in the vegetables and juices in which the duck cooked. Stir. Add enough broth to get the consistency that you prefer. Season with salt, pepper and a bit of sugar for balance.
  • To serve: Make a bed of mashed potatoes. Lay the duck on top. Pour the vegetables and gravy over the duck and mashed potatoes. Sprinkle with chopped parsley and serve.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Chicken salpicao sprinkled with sliced scallions

Chicken Salpicao

Pork, mushrooms and green beans adobo in serving plate

Pork, Mushrooms and Green Beans Adobo

Tilapia escabeche (Filipino sweet sour fish)

Tilapia Escabeche

Pork Spring Rolls (Lumpiang Shanghai)

Lumpiang Shanghai

How to Cook Okra Guisado

Okra Guisado

Spicy pompano and green papaya soup

Pompano and Green Papaya Soup

08/25/2011 : See more in Chicken, Duck & Turkey, Cooking with Wine, Duck

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Mozzarella-topped French fries
Next Post: Chicken guacamole sandwich »

Sidebar

RSS Devour Asia

  • Chicken Katsu Curry
  • Salmon Teriyaki
  • Vietnamese Pork and Pineapple Stir Fry (Muc Xao Khom)

RSS Aging Like Wine

  • Easy Tasty Risotto for Home Cooks
  • How to Choose and Use a Cocktail Muddler
  • Homemade Slow Cooker Corned Beef

RSS Flavors of Chicken

  • Chinese-inspired Lemon Orange Chicken
  • Asian Chicken Noodle Soup
  • Chicken and Beans Soup
  • About
  • Privacy
  • Contact
  • Search

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.