Duck Legs Braised with Seville Oranges Recipe

Preheat the oven to 325°F (163°C).

Season the duck legs with salt and pepper.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the duck legs on all sides until golden.

Remove the duck legs from the skillet and set aside.

In the same skillet, add chopped onions and minced garlic. Cook until onions are translucent.

Pour in the Seville orange juice and chicken broth. Stir to combine.

Add the thyme sprigs and bay leaves to the skillet.

Return the duck legs to the skillet, skin-side up.

Cover the skillet with a lid or foil and transfer to the preheated oven. Braise for 2 hours, or until the duck is tender and easily pulls away from the bone.

Remove the skillet from the oven and let the duck legs rest for a few minutes before serving.

Serve the duck legs with the braising liquid spooned over the top.