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