Preheat your oven to 160°C (325°F). Pat the duck legs dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Place the duck legs skin-side down and sear for 8-10 minutes until the skin is deeply golden brown and crispy. Remove duck and set aside.

Pour off most of the rendered duck fat, leaving about 1-2 tablespoons in the pot. Add the chopped onion, carrots, and celery to the pot and cook for 5-7 minutes, stirring occasionally, until softened.

Stir in the smashed garlic and cook for another minute until fragrant.

Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.

Stir in the orange juice and zest, chicken/duck broth, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer.

Return the seared duck legs to the pot, skin-side up, nestling them into the liquid and vegetables. The liquid should come about two-thirds of the way up the duck legs.

Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the duck meat is incredibly tender and easily pulls away from the bone.

Carefully remove the Dutch oven from the oven. Discard the bay leaves and herb sprigs.

For extra crispy skin, you can place the duck legs under a broiler for a few minutes until the skin crisps up, watching carefully to prevent burning.

Serve the duck legs with the braising liquid and vegetables, garnished with fresh parsley if desired. Enjoy!