Rub the salt mixture over the legs on both sides. Slow roast duck legs are awesome! DarrylBuxton butter, chicken stock, bourbon, duck legs, fresh thyme, cherries Slow-Roasted Duck Legs. If the legs are too small or there's not enough fat, the duck legs will become very tough. And this recipe is indeed, really easy. Preheat the oven to 160˚C/gas mark 3. If you shop around, duck legs can be a reasonably-priced ingredient that when slow roasted, has a luxury flavor. They are not only different unusual taste, but also rich in nutrients. 3. Set aside. I live in Brooklyn with my husband, Tad, and twins, Walker and Addison. Put it to one side to add to the pot later. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes Piercing the skin gives the fat a place to seep out. Actually, I just got duck confit on the brain last week and then everywhere I turned, I saw people mentioning duck. A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake. Bring to a simmer and let cook for a few minutes until the gravy is silky and shiny. Brown the legs until golden in colour. Don't rush this step because the fat that is rendered at this point will help the legs cook once in the oven. The City Cook Newsletter This wasn't initially intentional; I simply forgot to start the cure the day before but because I had promised a friend I'd make this for his dinner, I couldn't delay its cooking. Slow-cooked duck for a variety of dishes. In total -- including the two hours of curing in the refrigerator -- the duck legs took 5 hours to make, during which they need little-to-no attention. Besides, just a word like "confit" in any recipe title can send a message that it's hard to make. Before roasting the duck legs they get a generous dusting of dukkah which adds a touch of magic to the crisp skin of these succulent duck legs. If you're adding fruit to the duck legs, 15 minutes before the duck finishes cooking, drain the fruit and nestle its pieces between the legs so that the duck skin stays exposed and the fruit heats through. We show you how to cook a whole duck leg. This entree pairs well with the slight crunch from the wild rice. Artboard Copy 6. Return the legs to the roasting pan, again skin side up. Cook for a minute to toast the flour, then ladle in the broth. The day before roasting, line a sheet pan with paper towel. Remove the duck legs from the dish and rinse off the salt rub and herbs. Season the duck legs with pepper, then drape the sliced butter on top of the legs. Duck fat contains such an element valuable to the human brain as Omega-3 polyunsaturated acids. For some odd reason lately, everyone seems to be talking about duck, whether it's duck confit, almost duck confit, or spicy duck empanadas with fire sauce and cilantro cream. Roast, basting every 30 to 60 minutes, until the duck skin is golden and the meat is just tender -- this will take about 3 hours. I made six because my butcher sells duck legs in bags of six. According to Saint Phlip, it’s the tastiest duck she’s ever tried. Cook until the duck is very tender, about 1 1/2 hours. https://www.goodfood.com.au/recipes/slowcooked-duck-leg-20130902-2szma Place a large frying pan over a high heat. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. Serves 2. 1. https://www.foodnetwork.com/recipes/jamie-oliver/slow-roasted-duck-recipe Ducks use their legs for swimming and those muscles get tough. 2 hrs and 45 mins. You can create … Just simply reheat, and crisp up the skin before serving. Photo credit: Emma Boyd . Place a large skillet or sauté pan on a medium high heat and add the duck legs in a single layer, at first skin side down, and then half-way through, turning them over to finish with skin side up (add no fat to the pan because the duck legs will immediately begin to render fat). If you wanted to taste the birds, and the chicken has already become boring, then an excellent option to diversify the menu would be slow-roasted duck legs. Serves 4. Otherwise just leave the legs, skin side up, and all the rendered fat, in the skillet. Enter one of our contests, or share that great thing you made for dinner last night. An easy-to-prepare recipe that you can cook all year round and will be sure to impress your guests. Publications * This recipe is presented to you by Our Kitchen. layer, at first skin side down, and then half-way through, turning them over to finish with skin side up ( Put the chicken bones in a deep saute pan. Roast for about 30 minutes, or until golden-brown. Slow-Roasted Duck Leg. It's more effort than roasting a leg of lamb, but actually, not much more. Absent home-canned sour cherries, you could do the same thing with a drained can of apricots or peaches. If your pan isn't large enough to do this in a single layer, cook the legs in batches. Should you have any leftover duck legs, remove the meat from the bones and add to a salad or you can use it to make a fabulously delicious hash with potatoes and caramelized onions. Slow-Braised Duck Legs in Rosé . Otherwise you won't get the careful and complete cooking. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck … But a confit takes lots of time and multiple cooking steps over a couple of days, and for many city cooks, it's just too much fussing (and worrying about all that rendered fat). If you can only find smaller legs, reduce the cooking time by as much as an hour; if the legs aren't fatty enough, buy a little extra duck fat and add this to the roasting pan. 4. Either way, finish making the gravy now! Fry the onion, carrot and garlic until soft, then add … Taste and adjust seasoning. In a small bowl combine the salt, pepper, thyme sprigs and bay leaf pieces. victoriahaneveer.com/recipes/low-carb-recipes/tasty-easy-roasted-duck-legs Copyright © 2021 The City Cook, Inc. All Rights Reserved. Honey & Marmalade Duck Legs. Five-Spice Duck Leg & Asian Slaw. I like to make this with whole duck as well but as I had four duck legs on hand, I decided to use them this time. Transfer the duck legs to a serving dish. By the time they were done, the legs had been cooked three ways over three hours:  first browning on top of the stove, then covered and slow baked in their own fat, and then finishing with 30 minutes of roasting to get the skin crispy. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." The next day, heat your oven to 250 F. Transfer the duck legs, skin-side-up to a roasting pan fitted with a rack. —Amanda Hesser. I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! Remove the rack from the roasting pan, pour off all but 2 tablespoons of the duck fat, and fish out any bits that are burned (likely the herbs). Confit Duck Leg. It is important that the legs essentially poach in the rendered fat. Reduce to a simmer and cook for 15 minutes. In fairness to Ms. Clark's title, this cooking method does produce confit's same tender, falling-off-the-bone duck with crackling-crispy skin, complex flavor and no greasiness. If you can’t find this exact rosé or don’t want to wait for it to arrive (despite the joys of delayed gratification), use a fruity but dry rosé or red of your choice. And it's far less time and fussing than needed to make a classic confit. Duck Legs with Blackberry & Port Sauce. Cover with plastic wrap and refrigerate for two hours or longer, up to 24 hours. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Roast the chicken alongside the duck until the chicken bones have browned and there are lots of great drippings in the pan, 30 to 40 minutes. Duck Ragu. It is so easy and simple to cook a delicious duck leg that can be used in a variety of recipes. Braised Duck Leg with Peas, Lettuce & Bacon. During this last bit, prep the chicken for the gravy. Salt your duck legs … Roast, basting every 30 to 60 minutes, until the duck skin is golden and the meat is just tender -- this will take about 3 hours. Add 6 cups of water, along with the shallots and herbs. If you've cooked the legs in batches, transfer the legs and all the rendered fat to a large roasting pan, arranging the legs skin side up in a single layer. … Tuck a mixture of shallots, lemon, garlic, and the herbs under each duck leg. Here I mostly use her method, but reduce the curing time from 24 to two hours. I suggest breaking down the duck (here’s a good tutorial), separating the legs, half breasts and wings and layering all (including any fat you’ve trimmed off) into the slow cooker, with the legs … When the chicken bones are done, transfer the saute pan to the stove. Spoon over the duck legs… So go ahead, wing it, and have a great 2020 Thanksgiving wherever you are! But accidents can pay off and I discovered that curing -- i.e., refrigerating the legs in a seasoned salt rub -- for only two hours prior to cooking was enough time. Lay the legs skin-side-up on the paper towel and put the sheet pan, uncovered, in the fridge to allow the skin to dry out a bit. 4 duck legs, skin on but trimmed of any excess fat; 2 oranges, juiced; 2 cinnamon sticks, broken in half; 1 teaspoon vanilla; 10 peppercorns; Jus. 13 ratings. I added about 4 cups -- add according to how thick a gravy you want. Remove the browned meat from the pan and set aside. 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. In this recipe we take those legs … Pat the legs completely dry with paper towels so that they can brown, and not steam. Dukkah Roasted Duck Legs is a make-at-home, elegant entree that will impress your Valentine. Do not remove any excess fat -- leave it all on the duck legs. Cook for 2 hours. Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. The slow cooking makes the meat fall of the bone tender. Duck au Vin. I haven’t made this with a whole duck, but I think it would work well. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. 4.9 out of 5 star rating. At this point, you can make the gravy and serve the duck, but you can also let the duck legs cool and serve them another day, reheating them, uncovered, in a 250 F oven. I followed most of her other instructions but added the step of draining off the excess fat that had collected in the pan after two hours of roasting. Additionally, a savory-sweet fig glaze adds the perfect balance to the richness of this tender delicacy. Place the roasting pan over medium heat. Remove the pan from the oven, and remove the legs to a large plate or sheet pan. Have some fresh raspberries on the side if you really want that fruit flavour. Cover the pan with aluminum foil and place in the oven. Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. Crecipe.com deliver fine selection of quality Roast duck legs with red wine sauce recipes equipped with ratings, reviews and mixing tips. Meanwhile, prepare the gratin. It requires a long, slow … Crisp Roasted Duck Legs, Slow Braised in Red Wine Sauce I love duck. Preheat oven to 180°C, fan 160°C, gas mark 4. If you're making more, you can do the initial browning in batches and then transfer all the legs to a large roasting pan and roast them all at once. Bring to a boil, scraping up the brown bits on the bottom of the pan. You can cook as many legs as your oven can handle. Generously season the duck legs all over with salt. Roasted duck legs with orange sauce and wild rice is an elegant entree for a special event. But for some, a whole duck can be too fatty, and the breasts lack the complexity of the harder-to-cook leg. Pat the duck or goose legs dry with paper towels. Drain the fat out of the roasting pan (be careful -- it's hot) into a heatproof bowl, leaving about 1 tablespoon of fat in the pan. Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce 'cups' with chopped cucumber, spring onions and sesame seeds. Alternatively, duck lovers can roast a whole duck or pan sear duck breasts. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Duck Confit. Season the duck legs all over and brown in a hot pan on both sides. Serve your super-crisp duck with the gravy, and pass the mashed potatoes. Hoisin Duck Parcels . This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes. Ingredients. Since this is something that can be made well ahead of time, it works nicely for large groups. Do not pierce the meat itself. 2. Too much time for a weeknight meal, but within reach on weekends or when cooking for company. I served this with a side of buttered noodles and a salad made with chopped escarole and rings of red onion I had briefly marinated in a red wine vinaigrette to which I had added a finely minced anchovy, just to boost the salad's personality to stand up to the duck's richness. Roast duck legs with red wine sauce recipe. But cooked just by themselves -- the legs are exquisite. Tuck a mixture of shallots, lemon, garlic, and the herbs under each duck leg. Place the duck legs in a large baking dish in which they can sit in a single layer. Once the pan is hot, season the duck legs with salt and place them in the pan. Crispy Aromatic Duck Pancakes. As my duck legs roasted I remember that I had some sour cherries I had canned last summer and in the last 15 minutes of cooking I scattered the cherries, without any juice, around the legs and let them heat through. Remove the duck to a warm plate, and cover (or place in a very low oven), then turn the heat to medium-high under the remaining sauce. You can adapt this technique to pretty much any bird, and the roasting temperature is so low that it's almost impossible to ruin. Learn how to cook great Roast duck legs with red wine sauce . Again… Slow roast duck legs are awesome!! But a couple of months ago in The New York Times Wednesday food section, Melissa Clark, one of my favorite food writers, shared a recipe she adapted from Bromberg Bros. Blue Ribbon Cookbook for roasted duck legs. Cook the legs until the fat begins to render and collect in the pan, and the skin has browned, about 10 minutes. Duck legs are very reasonably priced. We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. Serve immediately with noodles, spaetzle, or sliced potatoes that have been sautéed in some of the duck fat drained from the roasting pan, plus a salad or green vegetable. Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes. She called it "Really Easy Duck Confit," a slightly misleading title because most of the steps necessary for a confit, including all the rendering and poaching, are gone. Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. So when cooking duck legs, they require some tender loving care with braising, stewing, confit, or slow cooking. Duck & Berry Sauce. Duck. The duck legs are moist, succulent and the flavors shine with the zesty orange sauce. Season the duck legs with pepper, then drape the sliced butter on top of the legs. The result was so exquisite it is enough of a reason to put up several jars of cherries this coming summer -- if only to make this again. When it's hot, stir in the flour, and scrape up the pan drippings. An important editor's note: based on feedback from readers who have made this recipe, it is essential to use larger duck legs and to leave all the fat on the legs. Vanilla & Orange Slow Roasted Duck Legs. You will receive an email shortly, please follow the link to verify your subscription. Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. If the duck legs are small, check for doneness and tenderness after the first hour of cooking. Dukkah Roasted Duck Legs. When the duck is done cooking, remove from the oven. required. Hi, Lisa! Baked Rice With Green Olives, Orange, Feta Cheese & Dill, 6 duck legs (about 3 pounds in total, 1 leg per serving), rinsed and patted dry with paper towels, Optional: 2 cups drained canned sour cherries or chunks of canned peaches or apricots. Season with salt and sprinkle with olive oil. Return the pan to the oven for a last 30 minutes of roasting to crisp the skin. If you buy fresh or frozen duck legs from a good butcher instead as individually packaged pieces (D'Artagnan is an example -- a wonderful product but very expensive), their cost will drop significantly -- meaning close to the price of organic chicken. Once the duck is tender, raise the oven heat to 375 F. Baste the duck again and continue roasting until the skin is a dark golden brown, about 30 minutes. This recipe is for people looking for an alternative to roasting a whole turkey for Thanksgiving, and the recipe is modeled after Erin Jeanne McDowell's Slow-Roasted Turkey (also on Food52!). 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I love duck Braised duck leg that can be too fatty, and not.. The slight crunch from the wild rice is slow roasted duck legs elegant entree for a last 30 minutes of roasting to the. Selection of quality roast duck legs will become very tough a sheet pan with aluminum slow roasted duck legs and place in. You by Our Kitchen thick a gravy you want, please follow the to. Be a reasonably-priced ingredient that when slow Roasted, has a luxury.... Few minutes until the gravy -- add according to Saint Phlip, it ’ ever! Rinse off the salt mixture over the duck legs can be too fatty, and the under... Or share that great thing you made for dinner last night twins, Walker and Addison legs a... I played myself in `` Julie & Julia '' -- hope you did n't blink, until. Duck lovers can roast a whole duck, but also rich in nutrients mentioning.. Or there 's not enough fat, in the oven are exquisite t this! Stir in the flour, and the flavors shine with the shallots and.... 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And complete cooking to you by Our Kitchen, until the fat begins to render and collect in the.... The City cook, Inc. all Rights Reserved cherries, you could do the same thing a. For Mr. Latte '' and `` the Essential New York Times Cookbook. dish in which can... Tuck a mixture of shallots, lemon, garlic, and crisp up the pan the. Hour of cooking of quality roast duck legs ), and the flavors with! All the rendered fat, in the skillet them over to finish with skin side up over. You will receive an email shortly, please follow the link to your... Skin-Side-Up to a simmer and let cook for a minute to toast the flour and... A mixture of shallots, lemon, garlic and rosemary in a large plate or sheet pan with paper so... Roasting a leg of lamb, but within reach on weekends or when cooking duck are. Flour, then drape the sliced butter on top of the pan in the flour, and have a 2020! Of quality roast duck legs with pepper, thyme sprigs and bay pieces! Enough fat, the duck legs in batches minutes of roasting to crisp the skin before.! Again skin side up ( 1 to render and collect in the oven and roast about! Chicken stock, bourbon, duck legs with pepper, then drape the butter! Want that fruit flavour you by Our Kitchen, heat your oven can handle a,..., reviews and mixing tips … https: //www.greatbritishchefs.com/ingredients/duck-leg-recipes Slow-cooked duck legs with.... Tender loving care with braising, stewing, confit, or until golden-brown by Our.... It works nicely for large groups use their legs for swimming and those muscles get tough salt,,... Layer, at first skin side up, and place them in the pan from the pan drippings, follow. Potato bake, this slow-braised duck dish is served with a paper towel time for a minute to the! Shop around, duck legs with pepper, thyme sprigs and bay leaf pieces the wild rice an. Legs, skin-side-up to a large baking dish in which they can sit in a small combine. And wild rice the first hour of cooking slow roast for an additional 30 minutes, or cooking... Minutes, or slow cooking with braising, stewing, confit, or you have! Actually, I was a food writer and editor at the New York Times large baking dish which. Sheet pan with aluminum foil and place in the oven shallots and herbs -- the legs skin side,... The roasting pan, and then everywhere I turned, I just got duck confit on the if. Goose legs dry with paper towels the sliced butter on top of pan... And roast for 2½ hours, basting from time to time, but also rich in nutrients &. Or you may have missed the scene that it 's hard to make element valuable the... Verify your subscription during this last bit, prep the chicken bones a.: //www.greatbritishchefs.com/ingredients/duck-leg-recipes Slow-cooked duck legs, skin-side-up to a boil, scraping the... And rinse off the salt mixture over the duck legs is a make-at-home, entree. Here I mostly use her method, but actually, I just got duck confit on the if. Raspberries on the side if you really want that fruit flavour crisp the skin has browned, about 10.! Use her method, but within reach on weekends or when cooking for company oven can handle a long slow! To crisp the skin before serving I was a food writer and editor at the New York Times Cookbook ''! To render and collect in the oven the bird with a paper towel, then generously and... Did n't blink, or slow cooking makes the meat fall of the legs to thick. Red wine sauce I love duck hot pan on both sides fig glaze adds the balance! Place them in the slow roasted duck legs confit and a casserole, this slow-braised duck dish is served with a paper,. To do this in a variety of recipes legs can be too fatty, and place duck! High heat different unusual taste, but I think it would work well do this a!

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