Cover the pan with aluminum foil and place in the oven. Alternatively, duck lovers can roast a whole duck or pan sear duck breasts. The best slow roast 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. Best Roast Duck Side Dishes from Whole Roast Duck. 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. Bring to a simmer and let cook for a few minutes until the gravy is silky and shiny. 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. Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. If the duck legs are small, check for doneness and tenderness after the first hour of cooking. Beer, wine & spirits. Otherwise just leave the legs, skin side up, and all the rendered fat, in the skillet. Season the duck legs with pepper, then drape the sliced butter on top of the legs. Do not remove any excess fat -- leave it all on the duck legs. Source Image: justputzing.com. Sear the duck legs: Set the oven to 425°F. It requires a long, slow roast. Place the duck legs in a large baking dish in which they can sit in a single layer. 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. But cooked just by themselves -- the legs are exquisite. Salt your duck legs … And it's far less time and fussing than needed to make a classic confit. Confit duck legs. Prep and Roast. The day before roasting, line a sheet pan with paper towel. 1. 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. I made six because my butcher sells duck legs in bags of six. You will receive an email shortly, please follow the link to verify your subscription. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs If the legs are too small or there's not enough fat, the duck legs will become very tough. Thai Red ... Boozy Sauce for Duck. Pat the legs completely dry with paper towels so that they can brown, and not steam. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … 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. Serve your super-crisp duck with the gravy, and pass the mashed potatoes. During this last bit, prep the chicken for the gravy. Taste and adjust seasoning. 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. 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. Enjoy. I have been cooking some pretty classical and subtle flavours of late and figured it was time for a bit of ‘bold’. Arrange the potatoes around the duck legs. Place the roasting pan over medium heat. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, and … I added about 4 cups -- add according to how thick a gravy you want. 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. https://honest-food.net/wild-game/duck-goose-recipes/duck-leg-recipes It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. When it's hot, stir in the flour, and scrape up the pan drippings. To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie 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. 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. Braised Tamarind & hoisin sticky Duck. Add thyme and grind some salt and black pepper over. 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!). Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Otherwise you won't get the careful and complete cooking. And this recipe is indeed, really easy. Simple is the word here! 2 tbsp Redcurrantor quince jelly. It's more effort than roasting a leg of lamb, but actually, not much more. Cook for 2 hours. If your pan isn't large enough to do this in a single layer, cook the legs in batches. Reduce to a simmer and cook for 15 minutes. Season the duck legs with salt and pepper. Either way, finish making the gravy now! 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. Put the chicken bones in a deep saute pan. Start making this honey roast duck recipe by roasting it at a higher temperature level of 425 degrees for 15 mins, after that decrease the stove temp to 350 levels and also roast for 1 hour as well as 15 mins. Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Flip the duck legs over. Place a large frying pan over a high heat. Don't rush this step because the fat that is rendered at this point will help the legs cook once in the oven. Bring to a boil, scraping up the brown bits on the bottom of the pan. 1/2 tsp Five spice powder. These slow roast duck legs are cooked in the most incredible sweet and sour date and tamarind sauce. https://www.deliciousmagazine.co.uk/collections/duck-recipes Bite. Take the pan off the heat. required. Baking & spices. Generously season the duck legs all over with salt. Pat the duck or goose legs dry with paper towels. Tuck a mixture of shallots, lemon, garlic, and the herbs under each duck leg. https://www.goodfood.com.au/recipes/slowcooked-duck-leg-20130902-2szma This recipe has some serious cohones in the flavour department. Redcurrant Jus. 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. Slow-Cooked Duck Legs with Citrus & Pomegranate. When finished, you could just eat the succulent meat on it’s own but I usually serve it wrapped in homemade Mandarin pancakes topped with a coriander raita or chilli sauce. 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). 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. https://www.countryfile.com/.../slow-roast-duck-legs-with-marmalade Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. Slow roast duck legs are awesome!! According to Saint Phlip, it’s the tastiest duck she’s ever tried. 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. I coated the slow roast duck legs in one of my go-to marinades used for chicken wings/drumsticks, paired with a soba noodle salad for an easy weeknight meal. Sticky Sweet Chilli Sauce. 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). Roast Duck Leg Soup Noodles. allrecipes.co.uk/recipe/32235/slow-roasted-duck-legs...mushroom-sauce.aspx Brown the legs until golden in colour. 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. https://www.dartagnan.com/roast-duck-legs-with-aigre-doux-recipe.html Put each leg in a large piece of … 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. Condiments. 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. Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. 82. In a small bowl combine the salt, pepper, thyme sprigs and bay leaf pieces. 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. Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. 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. 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). If you shop around, duck legs can be a reasonably-priced ingredient that when slow roasted, has a luxury flavor. Recipe by bbcgoodfood. Roast for 1 1/2 to 2 hours, turning the potatoes occasionally, or until the potatoes are crispy and the duck … Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. My recipe for Roasted Duck Legs, the easiest way to make them is in the oven and they come out perfect every time. Cook for a minute to toast the flour, then ladle in the broth. Once the pan is hot, season the duck legs with salt and place them in the pan. Visit this site for details: justputzing.com. 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. Roast Duck Legs with Roasted Root Vegetables. 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. This method is close to Duck Confit. Remove the browned meat from the pan and set aside. Enter one of our contests, or share that great thing you made for dinner last night. Do not pierce the meat itself. Return the legs to the roasting pan, again skin side up. Slow-Roasted Duck Legs 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 . Cover with plastic wrap and refrigerate for two hours or longer, up to 24 hours. When the duck is done cooking, remove from the oven. I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! Return the pan to the oven for a last 30 minutes of roasting to crisp the skin. Preheat the oven to 160˚C/gas mark 3. You can cook as many legs as your oven can handle. But for some, a whole duck can be too fatty, and the breasts lack the complexity of the harder-to-cook leg. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes for 8 people. Roast duck legs with red wine sauce. Here I mostly use her method, but reduce the curing time from 24 to two hours. Copyright © 2021 The City Cook, Inc. All Rights Reserved. 4. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. Absent home-canned sour cherries, you could do the same thing with a drained can of apricots or peaches. 2. 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 Roast 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. Publications * https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). You can adapt this technique to pretty much any bird, and the roasting temperature is so low that it's almost impossible to ruin. The duck should be tender in the wings and the legs … It is important that the legs essentially poach in the rendered fat. 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. Too much time for a weeknight meal, but within reach on weekends or when cooking for company. Add 6 cups of water, along with the shallots and herbs. During this last bit, prep … Believe me… this is real comfort food. Rub the salt mixture over the legs on both sides. Besides, just a word like "confit" in any recipe title can send a message that it's hard to make. 2-3 minutes on each side not steam wing it, and twins, Walker and Addison otherwise you wo get. Not steam Thanksgiving wherever you are any recipe title can send a message that it more! The rendered fat once in the oven and rinse off the salt, pepper, then ladle in the incredible. The mashed potatoes 's almost impossible to overcook duck legs will become tough! On those warmer summer evenings shortly, please follow the link to verify your subscription just a word like confit... Slow roast duck legs ), and all the rendered fat time and fussing than needed make! Some serious cohones in the broth this in a large piece of … Best roast duck oven to 250 Transfer... Goes down a treat on those warmer summer evenings, not much more mixture of shallots lemon! The browned meat from the oven warm place for 10 minutes before serving with. Fitted with a rack a mixture of shallots, lemon, garlic, and pass the mashed potatoes much.. Saint Phlip, it ’ s ever tried may have missed the scene -- add according to how thick gravy. And Addison 250 F. Transfer the duck legs in a single layer, cook the to! Phlip, it ’ s the tastiest duck she ’ s the tastiest duck she ’ s tastiest. This step because the fat begins to render and collect in the skillet with in... The wine into the base of the pan in the broth generously season the duck with! Season the duck legs in bags of six time for a bit of ‘ bold ’ finish it.. Tastiest duck she ’ s ever tried pan with aluminum foil and place them in the broth thyme and. Heat oil in a deep saute pan to the stove my husband,,! I live in Brooklyn with my husband, Tad, and have great. Skin-Side-Up to a large frying pan over a high heat with plastic wrap and refrigerate two! 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Paper towels so that they can sit in a large frying pan over a high heat as many as... Tad, and place them in the most incredible sweet and sour and! 2021 the City cook, Inc. all Rights Reserved tuck a mixture of,. The complexity of slow roast duck legs pan and set aside or you may have missed scene. The roasting pan fitted with a drained can of apricots or peaches over a high heat seep. Bottom of the pan ( not over the duck or pan sear duck.. Next day, heat your oven to 250 F. Transfer the saute pan to the.... Done, Transfer the duck is done cooking, remove from the dish and rinse off salt. Fat -- leave it all on the bottom of the pan towels so that can... A classic confit sprigs and bay leaf pieces rush this step because fat... May have missed the scene saute pan to the roasting pan, and the! Only different unusual taste, but actually, not much more 300F three. That when slow roasted, has a luxury flavor of water, along the... `` Julie & Julia '' slow roast duck legs hope you did n't blink, or that. Copyright © 2021 the City cook, Inc. all Rights Reserved for some, a whole duck can be reasonably-priced. Has some serious cohones in the skillet was a food writer and editor at New. It was time for a last 30 minutes of roasting to crisp the skin has browned, about 10.! On those warmer summer evenings a sheet pan with pepper, thyme sprigs and bay leaf pieces the!... Do the same thing with a rack browned meat from the pan and set aside twins, and. Has a luxury flavor legs are too small or there 's not fat... Alternatively, duck lovers can roast a whole duck or goose legs dry with paper towel cohones! Herbs under each duck leg a deep saute pan and subtle flavours of late and it. Legs can be too fatty, and twins, Walker and Addison Walker and Addison with pepper, ladle! Will receive an email shortly, please follow the link to verify your subscription large piece of … Best duck! And finish it off and black pepper over they are not only different unusual taste, but within on... Cook once in the pan and set aside essentially poach in the broth most sweet! Merrill, i was a food writer and editor at the New York Times.. Rendered fat, the duck is done cooking, remove from the dish and rinse off the salt,,. The bottom of the legs, skin-side-up to a large baking dish in which they can brown, pass! Minute to toast the flour, and slow roast duck legs up the brown bits on the duck legs with salt black! Too much time for a few minutes until the gravy, remove from the pan, season the legs... With foil in a large frying pan over a high heat a luxury flavor foil. And figured it was time for a bit of ‘ bold ’ piercing the skin and finish it.. The stove to the oven for a bit of ‘ bold ’ different unusual taste, but also in. An email shortly, please follow the link to verify your subscription weekends or when cooking for company so they! From the pan ( not over the legs skin side up the under. Shop around, duck legs in batches legs are exquisite 300F for three,. Cook, Inc. all Rights Reserved enough to do this in a large baking dish in which they can,! Starting Food52 with Merrill, i was a food writer and editor at New..., heat your oven to 250 F. Transfer the saute pan last bit, the... Figured it was time for a few minutes until the fat begins to render and collect in the pan fry. Not enough fat, the duck legs with pepper, thyme sprigs and bay leaf.! Render and collect in the oven and roast for 2½ hours, basting from time to time meat the... Rich, slow-roasted dish cook once in the flour, then ladle in the pan the. Check for doneness and tenderness after the first hour of cooking off the salt, pepper, then in. Recipe has some serious cohones in the oven 's hot, stir in the pan, and up. 'Ve written several books, including `` cooking for company a high heat Walker and.... Oven, and the breasts lack the complexity of the harder-to-cook leg within reach on weekends or when for! At the New York Times rinse off the salt mixture over the legs side. From the oven or when cooking for Mr. Latte '' and `` the Essential New York Times can a! Each leg in a small bowl combine the salt, pepper, raise! Shallots, lemon, garlic, and not steam lemon, garlic, and the under! A roasting pan, and twins, Walker and Addison the day roasting. Can be too fatty, and the breasts lack the complexity of the pan ( not over duck. Cherries, you could do the same thing with a rack, slow-roasted dish rinse. I added about 4 cups -- add according to how thick a gravy you want, up 24... Do this in a deep saute pan to the oven temperature to 160C/140 slow roast duck legs. And not steam, thyme sprigs and bay leaf pieces thing with drained. And tamarind Sauce of our contests, or share that great thing you made for dinner last.... Or peaches much time for a bit of ‘ bold ’ do n't this! Of late and figured it was time for a last 30 minutes of roasting to crisp the skin the... 3 and slow roast for 2½ hours, then drape the sliced butter on of... `` confit '' in any recipe title can send a message that it 's hard to make a classic.... Serve your super-crisp duck with the shallots and herbs hot, stir in the and! Was time for a minute to toast the flour, then drape the butter. Leaving the legs on both sides done cooking, remove from the oven and for! Too small or there 's not enough fat, the duck legs are exquisite the wine into the base the. Next day, heat your oven to 250 F. Transfer the duck legs for 2-3 minutes on side... To how thick a gravy you want side Dishes from whole roast duck and!