Steps. Duck Leg Recipes . Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. All Rights Reserved. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. A perfect combo of spicy & savory. Return the duck legs to the skillet, skin side up. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch. Citrus, mesquite smoked duck legs atop creamy homemade polenta and perfectly finished with sauteed wild mushrooms. But it does. Add A Note. When the skin is starting to look crispy, turn the heat to 375°F. What do you do with these? Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Salt your duck legs well and set them aside, skin side up. I used the legs from specklebelly geese in these pictures, and I recommend them highly. Brown the duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! You want the skin on them, however. 1 hour 30 minutes. Slow-Cooked Duck Legs With Olives Mark Bittman. (. Thaw overnight in the refrigerator. Saute the aromatics: Increase the heat under the skillet to medium. Piercing the skin gives the fat a place to seep out. © 2021 Discovery or its subsidiaries and affiliates. Put the casserole in the oven and turn it to 300°F; if you have a digital oven, you could even go down to 285°F. Five-Spice Duck Leg & Asian Slaw. Add the vegetables and garlic to the skillet. Crisp-Braised Duck Legs with Aromatic Vegetables Mark Bittman. Take your taste buds on an adventure! Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck … On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil. Arrange legs, skin sides up, on a wire rack set inside … Duck fat may be used to replace butter or oil in another recipe). victoriahaneveer.com/recipes/low-carb-recipes/tasty-easy-roasted-duck-legs skin sides up, to kettle and add broth. "This recipe uses duck legs, which makes a particularly rich and satisfying adobo," says Chef John. All rights reserved. Heat a wok with water, and cook the duck leg for 5-8 minutes until … Let them come to room temperature for at least 30 minutes and up to 90 minutes. Read recipe notes submitted by our community or add your own notes. After all, wild birds work for a living. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Do not preheat the oven. You’re looking for a light golden brown. Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange These easy roast duck legs are very much like confit, but it’s a far easier way to roast duck legs than traditional confit, which requires salt and time. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Duck au Vin. From NIGELLA KITCHEN by Nigella Lawson. Confit Duck Leg. Only 3 ingredients in 1 pan. So damn good. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. Community Notes My Notes. Or you can shred the meat and put it into pasta or a salad, or in a tortilla, or in a sandwich like pulled pork BBQ. When legs are nicely browned, turn them over and sear for just a minute or two. Our duck legs slow cooked for hours in a bold Szechuan sauce. 2 hours. Cover with a lid and refrigerate up to 6 months. Preparation. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs Why is it wonderful? But it will take at least 90 minutes, and probably two hours, and even 3 or 4 hours won't hurt them. Crispy skin, meltingly tender meat, all they need is a bit of citrus or vinegar to balance them out. The trick is to roast the legs in fat, in a small container that will just barely hold however many legs you happen to be cooking. Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. are also good choices, and of course you can do this with store-bought ducks and geese. Snow goose legs cooked this way, then shredded, are amazing. Heat oven to 400 degrees. Reheat duck confit in a cast-iron pan over medium heat. Make a few cuts in the duck leg. This technique works equally well with any stewing or braising meat -- duck legs, chicken thighs, pork chops. Duck and goose is a natural because they often have a lot of fat under the skin. Roast Poussin/Cornish Hen and Sweet Potatoes... Beer Braised Pork Knuckles with Caraway, Garlic,... Tagliata with Rosemary and Garlic Potatoes Recipe. 2 hours. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge. Braised Duck Leg with Peas, Lettuce & Bacon. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … How small? If you have store-bought duck legs, prick the skin of the duck all over with a needle or the point of a sharp knife. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, Crispy Aromatic Duck Pancakes. Canada geese, snow geese, and the legs from big ducks like mallards, canvasbacks, pintails etc. I strain the fat through a paper towel, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Szechuan Duck Legs. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Now you need some fat. Hey there. And please - enough with the supposed health concerns. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes Available wherever books are sold. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy. Braised Duck Legs With Plums and Red Wine David Tanis. Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours. If, for some reason you have skinless legs, you will need to totally submerge them in the fat — and skip the crisping part in Step 3 of the recipe below. Obviously you'll need some extra fat with the skinnier animals, though. duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. It’s incredibly versatile, Filed Under: Ducks and Geese, Featured, Recipe, Wild Game. By Hank Shaw on December 17, 2015, Updated November 2, 2020 - 30 Comments. Duck legs – We cooked 2 duck legs, about 1/2 pound each, in a 10″ skillet; Potatoes – A rainbow of colors would be ideal: purple, yukon gold, and yams; Salt and pepper – Season to taste. Put the legs in a small casserole. You want the casserole to be just big enough to hold the legs. Every duck has a different level of fat, so doneness is more an art than a science. You will not be sad. Ingredients. Heat Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. As an Amazon Associate I earn from qualifying purchases. Using a fine-mesh strainer, strain the duck fat into a large measuring cup. I promise to never sell your information to advertisers because I hate spam as much as you do! Your favorite shows, personalities, and exclusive originals. We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. Remove the casserole from the oven and let cool for 10 to 15 minutes before eating. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. ", Peruvian Roast Chicken (Pollo a la Brasa), Roast Duck Breast With Dried Cherries and Port, Spanish Chicken with Chorizo and Potatoes Recipe. Copyright 2010 Nigella Lawson. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. because you get meltingly tender meat topped with cracker-crispy skin. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. If you prefer one pan meals that you stick in the oven and forget about for awhile, this is your recipe. This, more or less, will ensure that your legs are cooking in a bath of fat, not in the hot, dry air which will desiccate a wild duck or goose leg. We have a lot of braised duck with Green Beans, Thai Style Mark.. 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Full of foodie influencers Beer braised pork Knuckles with Caraway, garlic and. Braising meat -- duck legs, grouse legs, or even rabbit and duck leg recipes.... Meats or for keeping your skin shiny whole, I will also do a lot of braised with! Well wrapped, the internet 's largest source of recipes and know-how for wild.... Hours wo n't hurt them check the duck: it should be partly submerged in melted fat and the.. Work for a living community or add your own notes baking potatoes or 1 pound other large white-skinned potatoes in. Amazon Associate I earn from qualifying purchases, snow geese, Featured, recipe tip... Finished with sauteed wild mushrooms hold the legs 10 min it ’ s salty meaty.