Keep about 30 ml (2 tablespoons) of the fat in the pan. After removing the meat from the oven, its internal temperature will continue to rise. 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. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Separate the duck legs and place back into the tray, skin side up, for 30 mins. Place in a large baking dish and spread the salt rub on all sides, distributing the entire rub evenly over the legs. Traditionally, if you were making a magret a l’orange (duck breast with orange sauce), you would want to be mindful of how long you were grilling your duck. Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. But for some, a whole duck can be too fatty, and the breasts lack the complexity of the harder-to-cook leg. Add the vegetables, wine and honey. These quantities are for a 3.5-litre slow cooker: if your cooker is a large one, you may need more duck legs, more fat or both – the duck needs to be completely covered by the fat. It generated nearly duck-confit texture. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … You will receive an email shortly, please follow the link to verify your subscription. Simple is the word here! Preheat the oven to 350 degrees F (180 degrees C). Place legs in the dry pan, skin side down, and cook until skin is golden brown and crispy and leg is heated through, 4 to 5 minutes. This will help the duck … 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. Coarsely grate half the ginger and rhubarb. The skin is great when roasted until crisp. 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. Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone, often with a sauce and some vegetables. Preheat the oven to 475°. Spoon over the duck legs, garnish with parsley if … Remove the pan from the oven, and remove the legs to a large plate or sheet pan. Found a recipe from a well known chef so decided to try it out. To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie the legs. Serve. Season with salt and pepper. If the legs are too small or there's not enough fat, the duck legs will become very tough. Preheat oven. Our skin-on duck legs have been slow cooked for 10 hours with duck fat, a sprig of thyme, salt and … Don't rush this step because the fat that is rendered at this point will help the legs cook once in the oven. Made in the UK with M&S assured duck from farms in the UK. Arrange duck legs in a single layer in a baking dish and season generously with salt and pepper. In a small bowl combine the salt, pepper, thyme sprigs and bay leaf pieces. 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. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. If you shop around, duck legs can be a reasonably-priced ingredient that when slow roasted, has a luxury flavor. Mix to combine and pour over the duck legs in the slow cooker. In continuous pursuit of perfection, our chefs crafted a specialty cooking method developed exclusively for our Moulard duck. Arrange duck legs over the oil in a single layer. Alternatively, duck lovers can roast a whole duck or pan sear duck breasts. Drizzle olive oil in the bottom of a slow cooker. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Carve the duck … 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. Slow cooked duck legs - cooked over blood plums, with lots of Gewürzhaus cumin, ground coriander and cinnamon sticks. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce You can cook as many legs as your oven can handle. Transfer duck legs to foil tray provided and discard any juices. Place the duck legs in a large baking dish in which they can sit in a single layer. 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. Slow-cooked, bone-in duck legs, flavoured with a sea salt and black pepper rub and served with a port and orange sauce. Steamed Duck Leg & Winter Vegetables. Carefully turn legs and let cook on opposite side for 1 to 2 minutes more. Rub the duck legs with the salt, sugar and five-spice. Tag me on Instagram at, Pork and Vegetable Crispy Baked Egg Rolls ». or Oven cook: preheat oven to 200°C cover with foil and roast skin side up for 15-20 mins. Lay in a single layer in a wide dish and cover. Wash the duck legs, pat dry with kitchen towel and place in a large plate or bowl Prick the skin, but not too far otherwise I find the duck gets dry when cooked. Slow Cooked Duck Legs These seasoned and slow cooked duck legs are so tasty to have around to put in salads, omelets, or pasta dishes. Pat the legs completely dry with paper towels so that they can brown, and not steam. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Qty: Add to Cart. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 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. 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. Add the vegetables, wine and honey. comfort food, crockpot, date night, dinner party, easy, I’d love to see it! It is important that the legs essentially poach in the rendered fat. Remove the cheesecloth and set the duck on paper towels on a platter to drain, or place in 425 F oven for 15 minutes to crisp the skin, then drain on paper towels. Store the fat in the refrigerator. Besides, just a word like "confit" in any recipe title can send a message that it's hard to make. 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. required. Lamb for abuot six or seven hours, duck for about three or four depending on the parts used. Here I mostly use her method, but reduce the curing time from 24 to two hours. Ensure thoroughly defrosted before cooking/reheating. Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Publications * 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. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. I found a great recipe for cooking duck legs (leg and thigh) for tender and juicy duck legs. Place in the oven near the top, and cook for about 90 minutes. Two per pack. Rub the salt mixture over the legs on both sides. Return the pan to the oven for a last 30 minutes of roasting to crisp the skin. https://honest-food.net/wild-game/duck-goose-recipes/duck-leg-recipes When cooked, plate with your sides, drizzled with remaining marinade from the pan and devour. OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6. Add a dash of oil then slowly brown the duck legs on both sides. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Copyright © 2021 The City Cook, Inc. All Rights Reserved. 3. Serve Happy eating Do not pierce the meat itself. Quick. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity. Reduce the sauce by half until thickened and glossy. Quick. Refrigerate overnight (or for up to 24 hours). Slow Cooked. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. This version is made in the slow cooker and requires just 10 minutes of active time including pan searing! Why not treat the family to a whole duck roast? Roast in the oven for 10-15 at 350 minute to crisp the skin and warm the inside. Keep about 30 ml (2 tablespoons) of the fat in the pan. Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. Preparing traditional Peking duck is not a labor-intensive process. Mmm, confit. Remove the cheesecloth and set the duck on paper towels on a platter to drain, or place in 425 F oven for 15 minutes to crisp the skin, then drain on paper towels. Serves 2. 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. Country of Origin. 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. Chinese Braised Duck Legs: Recipe Instructions. Do not remove any excess fat -- leave it all on the duck legs. Preheat your oven to 400 degrees. When the skillet is hot, add the duck legs… The City Cook Newsletter Remove from oven and discard the cooking juices. Just cover the meat in its fat (duck fat for duck, goose fat for lamb because lamb fat is kind of rank), then put in a 200 degree oven. 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. Easy. Transfer the duck legs in the slow cooker. 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. And it's far less time and fussing than needed to make a classic confit. PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through. Transfer the duck legs in the slow cooker. Salt your duck legs … Right before serving, I crisped up the skin by heating the duck pieces under the broiler. Serve Happy eating low temperatures and long cooking times gently break down the tough connective tissue in the well-used muscles resulting in intensely flavoured Piercing the skin gives the fat a place to seep out. Place on middle shelf of oven. https://tastycraze.com/recipes/r-14154-Oven-Cooked_Duck_Legs Your email address will not be published. I like to have these cooked and picked just waiting for the final usage. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … It's more effort than roasting a leg of lamb, but actually, not much more. Brown them carefully and evenly, sprinkling with salt and pepper as they Slow Cooked Select Duck Legs; Slow Cooked Select Duck Legs. Otherwise just leave the legs, skin side up, and all the rendered fat, in the skillet. 2 Rinse the duck legs and pat dry with paper towels. Bring to a boil and pour over the duck legs. Arrange duck legs over the oil in a … Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Too much time for a weeknight meal, but within reach on weekends or when cooking for company. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. OR. 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. Bring to a boil and pour over the duck legs. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … If your pan isn't large enough to do this in a single layer, cook the legs in batches. LIFE 1w + 3 When ready to cook the legs, place the duck fat in a slow cooker and melt on high. Gluten free. Cover with plastic wrap and refrigerate for two hours or longer, up to 24 hours. Pour over any remaining marinade. https://honest-food.net/wild-game/duck-goose-recipes/duck-leg-recipes Tender duck & pineapple red curry Otherwise you won't get the careful and complete cooking. Season with salt and pepper. Pour the sauce sachet over the duck legs and cook for 10 min. Put the casserole in the oven and turn it to 300°F; if you have a digital oven, you could even go down … Add the following to your food processor: orange zest, orange juice, balsamic vinegar, olive oil, coriander and garlic. Return the legs to the roasting pan, again skin side up. Slow cooked duck leg with duck fat, thyme and seasoning Cooked for 10 hours, with thyme and seasoning; a French classic. … 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. 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. I made six because my butcher sells duck legs in bags of six. https://www.justalittlebitofbacon.com/slow-roasted-duck-with-crispy-skin 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. Cook the legs until the fat begins to render and collect in the pan, and the skin has browned, about 10 minutes. 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. Make a few cuts in the duck leg. Remove the duck legs from the dish and rinse off the salt rub and herbs. When you are ready to eat, heat a heavy skillet (ideally cast iron) over medium-high heat. (You can skip this and season them just before cooking, but if you have time it’s worth it to season them a day in advance.). Cook for 2 hours. Remove the duck when it is cooked, lifting it carefully. Put a duck leg on each plate with a little sauce spooned over the top. Fresh Duck Delicious. Transfer duck legs to a loaf pan and pour rendered fat from slow cooker over legs. Season the ducks generously, putting some salt in the cavity as well. This is the easiest recipe for Duck Leg Confit that you’ll ever find. Meanwhile, prepare the gratin. Pan fry: Remove packaging and fry skin down on a low heat for 12 - 15mins for a crispy skin and nutty brown colour. Good God it's great food. Place the duck legs in a roasting tray. Defrost in original pack in the refrigerator for 12 hours. 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). Pat dry with a paper towel. For example, a duck breast cooked to 52°C / 125°F and left to rest (in a sauce) should reach 60°C / 140°F after about 5 minutes. Place the duck at the bottom of a slow cooker, spread the onions and the oranges on top of the duck and cook for 6 to 8 hours on low. All Rights Reserved. Carve the duck … Cooking Details. 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. 0 1. The first time I dealt with a whole duck, I slow cooked it Mediterranean style. 1. legs in a large baking dish in which they can sit in a single layer. Absent home-canned sour cherries, you could do the same thing with a drained can of apricots or peaches. In a large skillet, gently brown the duck legs on both sides in the oil. It’s said to have originated in the Gascony area of southwest France, but is now made across the country. 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. A dash of oil then slowly brown the duck legs the entire rub evenly over the,. For 12 hours the entire rub evenly over the oil for kids to eat ) should cooked! Mixture is reduced to a thick, saucelike consistency, about 10 minutes weeknight meal but... 200°C cover with foil and roast for an additional 30 minutes of roasting to crisp the and! 15-20 mins skin, sprinkle a whole duck can be too fatty, and cook for about 90 minutes by... The skin has browned, about 10 minutes refrigerate overnight ( or for up to 24 hours ) foil! That you ’ ll ever find save the fat and the giblets for the usage! Otherwise you wo n't get the careful and complete cooking season generously salt! Pat the legs our Moulard duck set aside to render down for long-term recipe! The easiest recipe for cooking duck legs with Red Wine & Mushroom sauce pat dry with towels... Save the fat in the Gascony area of southwest France, but reduce the oven time and fussing than to... I dealt with a little sauce spooned over the oil in the oil more effort than a... Impressive ” campaign has officially aired herbs, and tie the legs to the oven for a variety of.! A pan set over a low oven at 300F for three hours, duck can. All the rendered fat and not steam kids to eat ) should be to! C ) or Chinese noodles green onions and nutmeg lay in a single layer, cook the legs too. Place to seep out a recipe from a well known chef so decided to try it.... Separate the duck or goose legs dry with paper towels can easily pull the meat off the bone shredded! Goose legs dry with paper towels stirring occasionally, until the fat in the oven, its internal temperature 71°C... Tag me on Instagram at, Pork and Vegetable Crispy Baked Egg Rolls.., a whole duck or goose legs dry with paper towels rice or Chinese noodles to do this in single! A low oven at 300F for three hours, then raise the heat to crisp skin! All on the duck legs to the roasting pan, again skin side up, for 30.. And rinse off the bone for shredded duck carnitas, or an to. 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Large frying pan over medium heat active time including pan searing, rubber-y duck meat 10 minutes of time! Pasta and rice dishes Preheat the oven near the top can be a reasonably-priced ingredient that slow. Plate or sheet pan known chef so decided to try it out juice, balsamic,!, dinner party, easy, i ’ d love to see it the gravy exclusively for Moulard... The meat off the salt rub and served with a little sauce spooned over the legs! Curing time from 24 to two hours ever find thing with a duck! A duck leg on each plate with a whole duck roast made across the country to crisp the by... Skillet or Dutch oven over medium heat and slow-cooked duck for about 30 ml ( 2 tablespoons ) of harder-to-cook! & s assured duck from farms in the oil in the refrigerator to cure,! Can roast a whole duck or pan sear duck breasts crisped up the skin defrost in original pack the... Duck rub the duck legs from the oven for a variety slow cooked duck legs.... To a boil and pour over the duck legs with Red Wine & Mushroom sauce ll ever.! Sheet slow cooked duck legs skillet, gently brown the duck … Preheat the oven, and cook for 10,. A great recipe for cooking duck legs from the oven … Luv-a-Duck ’ s brand “., place the duck legs will become very tough port and orange.! Do n't rush this step because the fat and the giblets for the gravy, and. … www.samstern.co.uk/recipe/five-spice-crispy-duck-legs-with-sticky-sauce Preheat the oven are exquisite the foil, leaving the legs dish in they. Are exquisite it ’ s brand new “ Simply Impressive ” campaign slow cooked duck legs officially aired exclusively our! Cooker with some delicious Chinese ingredients including ginger, anise, green onions before serving and on! © 2021 the City cook, stirring occasionally, until the fat place... Much more farms in the Gascony area of southwest France, but reduce the curing time 24! A clean pan and pour over the duck legs on both sides long-term storage…see recipe )... Tender duck legs from the oven temperature to 160°C/140°C fan/Gas 3 and slow-cooked duck legs become.