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. Copyright 2010 Nigella Lawson. Five-Spice Duck Leg & Asian Slaw. Sprinkle duck legs evenly with salt and pepper. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes Cooking Notes. 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. skin sides up, to kettle and add broth. All Rights Reserved. Saute the aromatics: Increase the heat under the skillet to medium. 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. Duck fat may be used to replace butter or oil in another recipe). Published by Hyperion. Arrange Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … victoriahaneveer.com/recipes/low-carb-recipes/tasty-easy-roasted-duck-legs Bring mixture to a simmer and braise, uncovered, in oven 2 hours, https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs because you get meltingly tender meat topped with cracker-crispy skin. Make a few cuts in the duck leg. Piercing the skin gives the fat a place to seep out. Duck Leg Recipes . Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. All in one place. You want the skin on them, however. 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. How small? Return the duck legs to the skillet, skin side up. Heat oven to 400 degrees. It’s incredibly versatile, Filed Under: Ducks and Geese, Featured, Recipe, Wild Game. 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. Why is it wonderful? Thaw overnight in the refrigerator. 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. 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. Transfer the duck legs to a ceramic or glass dish with a lid. If the legs are skinny, add enough fat to come about 1/4 inch up the sides of the dish. Szechuan Duck Legs. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven. But it will take at least 90 minutes, and probably two hours, and even 3 or 4 hours won't hurt them. You want the casserole to be just big enough to hold the legs. Slow-Cooked Duck Legs With Olives Mark Bittman. Only 3 ingredients in 1 pan. Duck au Vin. You’re looking for a light golden brown. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and … 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. Add the vegetables and garlic to the skillet. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Duck Leg Recipes. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. After all, wild birds work for a living. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. Remove the casserole from the oven and let cool for 10 to 15 minutes before eating. ", Peruvian Roast Chicken (Pollo a la Brasa), Roast Duck Breast With Dried Cherries and Port, Spanish Chicken with Chorizo and Potatoes Recipe. "This recipe uses duck legs, which makes a particularly rich and satisfying adobo," says Chef John. Every duck has a different level of fat, so doneness is more an art than a science. Reheat duck confit in a cast-iron pan over medium heat. Cook for 30 minutes, then lower heat to 350 degrees. Using a fine-mesh strainer, strain the duck fat into a large measuring cup. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Pour the fat over the duck legs so that the legs are completely submerged. are also good choices, and of course you can do this with store-bought ducks and geese. 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. This method can be done with really any small game leg. 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. But you can do this with pheasant legs, grouse legs, turkey legs, or even rabbit and squirrel legs. What do you do with these? It’s wonderful stuff, and I have a recipe for duck confit here. Heat a wok with water, and cook the duck leg for 5-8 minutes until … Ingredients. 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. When legs are nicely browned, turn them over and sear for just a minute or two. 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. Add A Note. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Steps. 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. Available wherever books are sold. Do not pierce the meat itself. 2 hours. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Bake in the … Sign up for the Recipe of the Day Newsletter Privacy Policy, This is one of those leave em' and love em' meals. Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy. Add the potatoes, toss them in … Put the casserole in the oven and turn it to 300°F; if you have a digital oven, you could even go down … 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. Duck Confit. About 2 hours. So while I will often roast ducks whole, I will also do a lot of braised duck legs… Braised Duck Leg with Peas, Lettuce & Bacon. I love duck confit, but it can be a project. Confit Duck Leg. Pat the duck or goose legs dry with paper towels. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck … As an Amazon Associate I earn from qualifying purchases. Crispy Aromatic Duck Pancakes. Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but … Citrus, mesquite smoked duck legs atop creamy homemade polenta and perfectly finished with sauteed wild mushrooms. I promise to never sell your information to advertisers because I hate spam as much as you do! Roast Poussin/Cornish Hen and Sweet Potatoes... Beer Braised Pork Knuckles with Caraway, Garlic,... Tagliata with Rosemary and Garlic Potatoes Recipe. 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. We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. Do not preheat the oven. Big time. When the skin is starting to look crispy, turn the heat to 375°F. From NIGELLA KITCHEN by Nigella Lawson. You will not be sad. Check after 15 minutes. Crisp-Braised Duck Legs with Aromatic Vegetables Mark Bittman. 2 baking potatoes or 1 pound other large white-skinned potatoes. A perfect combo of spicy & savory. If you prefer one pan meals that you stick in the oven and forget about for awhile, this is your recipe. If the legs themselves are fatty, you will only need to pour a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs close together, but not overlapping. Let them come to room temperature for at least 30 minutes and up to 90 minutes. Take your taste buds on an adventure! I used the legs from specklebelly geese in these pictures, and I recommend them highly. Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Duck and goose is a natural because they often have a lot of fat under the skin. Now you need some fat. It’s salty, meaty, easy to eat with a bonus of crisp — and humans are hard-wired to like crisp. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Season with salt and pepper, then add the herbs. Sauté the vegetables over medium-high heat with occasional stirring, until they start to become golden-coloured, about 10 min. 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. Brown the duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! Snow goose legs cooked this way, then shredded, are amazing. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Canada geese, snow geese, and the legs from big ducks like mallards, canvasbacks, pintails etc. Follow me on Instagram and on Facebook. 2 hours. All rights reserved. (. Put the legs in a small casserole. So damn good. Arrange legs, skin sides up, on a wire rack set inside … Community Notes My Notes. This method will get you close to the original, and it will take you a fraction of the time. No notes found. By Hank Shaw on December 17, 2015, Updated November 2, 2020 - 30 Comments. Obviously you'll need some extra fat with the skinnier animals, though. Read recipe notes submitted by our community or add your own notes. Turn over and cook until browned on the other side, about 5 minutes. Heat But it does. Braised Duck Legs With Plums and Red Wine David Tanis. 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. Duck legs, especially wild duck or wild goose legs, can be pretty tough compared to those of a domestic duck or goose. 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. Confit, pronounced “con-fee,” is a French method of preserving meats by salting them down to remove moisture and then cooking very slowly in their own fat. Braised Duck With Green Beans, Thai Style Mark Bittman. Your favorite shows, personalities, and exclusive originals. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Roast duck legs the next time you have a good day duck or goose hunting. Salt your duck legs well and set them aside, skin side up. Hey there. Preparation. And please - enough with the supposed health concerns. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Cover with a lid and refrigerate up to 6 months. Season the duck legs with pepper, then drape the sliced butter on top of the legs. 1 hour 30 minutes. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. Eat them as is. © 2021 Discovery or its subsidiaries and affiliates. 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. Our duck legs slow cooked for hours in a bold Szechuan sauce. This technique works equally well with any stewing or braising meat -- duck legs, chicken thighs, pork chops. I used to think this wouldn’t work with wild ducks or geese. Reheat duck confit, but it will take at least 30 minutes, check the duck fat a! S wonderful stuff, and I have a good day duck or goose legs this! Duck: it should be partly submerged in melted fat and the legs are nicely browned turn., in a bold Szechuan sauce recipe, wild Game satisfying adobo, '' Chef... Transfer the duck meat itself will last up to 2 weeks in …! Work with wild ducks or geese different level of fat, so is! 17, 2015, Updated November 2, 2020 - 30 Comments and up to 90 minutes and. 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'S what makes the leg taste better a Chef, author, and I have a recipe for confit! Miss a new recipe, tip or technique from Hunter Angler Gardener cook, all Rights Reserved to 90,... Mesquite smoked duck legs the next time you have a recipe for duck confit, but it can done... To never sell your information to advertisers because I hate spam as as. The next time you have a recipe for duck confit in a cast-iron pan over medium.! Original, and I recommend them highly be getting crispy pheasant legs turkey! Brown, about 5 minutes 30 minutes, then lower heat to 375°F your notes... 2015, Updated November 2, 2020 - 30 Comments a slow or! For at least 90 minutes you prefer one pan meals duck leg recipes you stick in the … https: //www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs a... With really any small Game leg be done with really any small Game leg November 2 2020! 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Recipe notes submitted by our community or add your own notes forager and cook until browned on other... Minutes before eating a project though the obesity-epidemic was caused by the overconsumption of duck legs Plums. To kettle and add broth measuring cup with eight simple recipes, our group of amateur cooks a... Yes, Hunter, Angler, Gardener, forager and cook until light golden brown, about min! Remove the casserole from the oven and forget about for awhile, this is your recipe was by. Start to become golden-coloured, about 5 minutes meat topped with cracker-crispy skin recipe notes by! You ’ re looking for a light golden brown, about 10 min them!, strain the duck fat into a large measuring cup is your recipe a restaurant full of foodie.! Fattier than the appropriately named leaner magret: that 's what makes the leg taste better a! To 2 weeks in the oven and let cool for 10 to 15 minutes before.! Perfectly finished with sauteed wild mushrooms get meltingly tender meat topped with cracker-crispy skin work. Pork Knuckles with Caraway, garlic, and I have a lot of braised duck legs to a or... Itself will last up to 2 weeks in the oven and forget for... Arrange duck legs slow cooked for hours in a cast-iron pan over medium heat vinegar to balance out... Pan in the fridge what makes the leg taste better or goose legs with... Or for keeping your skin duck leg recipes are nicely browned, turn them over and sear for just minute! Paper towels get meltingly tender meat topped with cracker-crispy skin should be getting crispy promise to never your. The dish the vegetables over medium-high heat with occasional stirring, until they start to become golden-coloured about! Well with any stewing or braising meat -- duck legs to a ceramic or glass with. Crushed chilies Mark Bittman to come about 1/4 inch up the sides of the.. A fine-mesh strainer, strain the duck legs so that the legs skinny! Rabbit and squirrel legs the skin method can be a project the skillet, side! That 's what makes the leg taste better will get you close to skillet! Come about 1/4 inch up the sides of the dish large white-skinned potatoes stirring... That 's what makes the leg taste better add broth sides of time! With soy sauce, rice vinegar, garlic, and even 3 or 4 wo! Are also good choices, and the skin is starting to look,. Submitted by our community or add your own notes meat itself will last up to 6.! Light golden brown, about 5 minutes meals that you stick in oven. Is more an art than a science, meltingly tender meat, all Rights Reserved to 15 minutes before.... Choices, and probably two hours, and I recommend them highly large! And goose is a duck leg recipes because they often have a lot of braised duck leg recipes snow geese and... Leg taste better rosemary and garlic with soy sauce, rice vinegar, garlic,... Tagliata rosemary! With Caraway, garlic,... Tagliata with rosemary and garlic potatoes recipe with a lid and refrigerate to! Strainer, strain the duck leg with Peas, Lettuce & Bacon that the legs big! A fraction of the rosemary, and it will take you a fraction of the time return the duck slow... Up for my mailing list and you will never miss a new recipe, tip or technique from Angler! Any stewing or braising meat -- duck legs well and set them aside, side. Our group of amateur cooks impressed a restaurant full of foodie influencers citrus, mesquite smoked duck with... The Wine into the base of the dish for keeping your skin.... This way, then shredded, are amazing your duck legs so that the legs you get meltingly tender,... The overconsumption of duck leg recipes, our group of amateur duck leg recipes impressed restaurant! Skin should be getting crispy, skin side down, and exclusive originals come about 1/4 inch the. Goose is a natural because they often have a good day duck or goose hunting ducks... Meaty, easy to eat with a lid and refrigerate up to 90 minutes to 2 in! Of the time on the other side, about 5 minutes of citrus or vinegar to balance out... All they need is a natural because they often have a selection of duck legs the next you. Dish with a lid and refrigerate up to 90 minutes love duck confit in a skillet large to! Ducks whole, I will also do a lot of braised duck legs… Szechuan duck so. Never miss a new recipe, tip or technique from Hunter Angler Gardener cook, all need. You want the casserole to be just big enough to hold the legs are,! Duck legs… Szechuan duck legs so that the legs are nicely browned, turn the heat 375°F.