If your pan isn't large enough to do this in a single layer, cook the legs in batches. 3. Besides, just a word like "confit" in any recipe title can send a message that it's hard to make. I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I haven’t made this with a whole duck, but I think it would work well. Place a large frying pan over a high heat. Rub the salt mixture over the legs on both sides. 1. The next day, heat your oven to 250 F. Transfer the duck legs, skin-side-up to a roasting pan fitted with a rack. Pat the legs completely dry with paper towels so that they can brown, and not steam. 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. Ingredients. You will receive an email shortly, please follow the link to verify your subscription. 1. 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. 75g bread (no crust) 1 egg. 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. Pour in … 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. Transfer the duck legs to a serving dish. 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. orange juice 1 Tbls. Salt. Liberally salt the bird; use a little … … —Amanda Hesser. 2. 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. Sriracha chili sauce (adjust to taste) How to roast a duck: Unwrap the bird & deal with the innards. Plus, duck legs take longer to roast taking as much as one-and-a-half hours in a 350°F oven to fully cook. Preheat the oven to 160˚C/gas mark 3. 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. And this recipe is indeed, really easy. When the chicken bones are done, transfer the saute pan to the stove. I have been cooking some pretty classical and subtle flavours of late and figured it was time for a bit of ‘bold’. 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. 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. Easy . 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). To cook the duck, you … After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs … Duck Legs vs. Chicken Legs: The meat on duck legs is a lot different than chicken legs as it is denser and much richer in flavor. Remove the foil, leaving the legs skin side up, and return to the oven and roast for an additional 30 minutes. Put each leg in a large piece of … 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. Generously season the duck legs all over with salt. 1 whole Pekin duck, 5-6 lbs. Bite. 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. Prep and Roast. 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. Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. 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. Bring to a simmer and let cook for a few minutes until the gravy is silky and shiny. When it's hot, stir in the flour, and scrape up the pan drippings. Place the roasting pan over medium heat. Do not remove any excess fat -- leave it all on the duck legs. You can adapt this technique to pretty much any bird, and the roasting temperature is so low that it's almost impossible to ruin. Be sure to check out our entire Duck recipe collection for more ideas. Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. Duck Ragu. Braised Duck Leg with Peas, Lettuce & Bacon. Sweet & Spicy Glaze. Meanwhile, rinse the lentils and put in a medium sized saucepan with the bouquet garni, quartered onion, 1 carrot, quartered, 1 stick of celery, halved. 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 . Duck Legs. Roast the chicken alongside the duck until the chicken bones have browned and there are lots of great … 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!). Crispy Aromatic Duck Pancakes. Publications * Olive oil. 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. Cook for 2 hours. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." 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. 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. 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. All you need for the following easy roasted duck legs recipe are duck legs, thyme, salt and pepper, although you can also cook potatoes in the oven with the duck if you wish. And it's far less time and fussing than needed to make a classic confit. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … These slow roast duck legs are cooked in the most incredible sweet and sour date and tamarind sauce. Season with salt and sprinkle with olive oil. Rub the cut lemon all over the duck and stick it inside the cavity. 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. Grab your duck … The City Cook Newsletter According to Saint Phlip, it’s the tastiest duck she’s ever tried. Return the pan to the oven for a last 30 minutes of roasting to crisp the skin. Slow-roast duck legs Friday 4 April 3:55pm. To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie the legs. Created with Sketch. Place the duck legs in a large roasting tin, season with salt and pepper then roast for 1-1 ¼ hours, until the duck is tender. Put the chicken bones in a deep saute pan. Either way, finish making the gravy now! Cook for a minute to toast the flour, then ladle in the broth. 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 the duck is done cooking, remove from the oven. 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. Hi, Lisa! Spoon over the duck legs… Tuck a mixture of shallots, lemon, garlic, and the herbs under each duck leg. If you shop around, duck legs can be a reasonably-priced ingredient that when slow roasted, has a luxury flavor. If the legs are too small or there's not enough fat, the duck legs will become very tough. We've fabulous duck recipes that are easy to make, but impressive enough for guests. You can cook as many legs as your oven can handle. Copyright © 2020 The City Cook, Inc. All Rights Reserved. It's more effort than roasting a leg of lamb, but actually, not much more. Brown the legs until golden in colour. They are not only different unusual taste, but also rich in nutrients. Do not pierce the meat itself. Alternatively, duck lovers can roast a whole duck or pan sear duck breasts. Enter one of our contests, or share that great thing you made for dinner last night. 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. If the duck legs are small, check for doneness and tenderness after the first hour of cooking. kosher salt. Duck legs are much simpler to cook than duck breast, although that is not difficult either. Slow-Roasted Duck Leg. Ingredients. I added about 4 cups -- add according to how thick a gravy you want. This recipe has some serious cohones in the flavour department. Master Recipe: Roast Duck. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 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 … Moreover they are nearly impossible to overcook because of the fat content keeping them succulent. soy sauce 1 1/2 Tbls. Cook the legs until the fat begins to render and collect in the pan, and the skin has browned, about 10 minutes. 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. Pre-heat oven to 160 degrees. We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. 1/4 cup honey 1/4 cup molasses 3 Tbls. I made six because my butcher sells duck legs in bags of six. Remove the browned meat from the pan and set aside. So go ahead, wing it, and have a great 2020 Thanksgiving wherever you are! The day before roasting, line a sheet pan with paper towel. Ricotta Gnocchi. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Bake until golden and cooked though, approximately 1 hour. Once the pan is hot, season the duck legs with salt and place them in the pan. 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. for 8 people. Cover the pan with aluminum foil and place in the oven. Remove the pan from the oven, and remove the legs to a large plate or sheet pan. Put the chicken bones in a deep saute pan. Cover with plastic wrap and refrigerate for two hours or longer, up to 24 hours. Drizzle with oil and sprinkle with salt. required. During this last bit, prep the chicken for the gravy. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. Method. 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. Pour the wine into the base of the pan (not over the duck legs), and place the pan in the oven. 13 ratings 4.9 out of 5 star rating. 250g ricotta. Add 6 cups of water, along with the shallots and herbs. Slow Roast Duck Legs With Dates and Tamarind. Slow-cooked duck legs in Port with celeriac gratin. 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. 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. Too much time for a weeknight meal, but within reach on weekends or when cooking for company. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. It is important that the legs essentially poach in the rendered fat. Reduce to a simmer and cook for 15 minutes. Pat the duck or goose legs dry with paper towels. In a small bowl combine the salt, pepper, thyme sprigs and bay leaf pieces. Absent home-canned sour cherries, you could do the same thing with a drained can of apricots or peaches. 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. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish 1 hr and 20 mins . Find delicious, succulent recipes for roast duck. During this last bit, prep the chicken for the gravy. But for some, a whole duck can be too fatty, and the breasts lack the complexity of the harder-to-cook leg. 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. Duck Legs with Blackberry & Port Sauce. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; … Serve your super-crisp duck with the gravy, and pass the mashed potatoes. Bring to a boil, scraping up the brown bits on the bottom of the pan. Place the duck legs skin side up on a baking paper lined tray. Taste and adjust seasoning. Slow Roasted Duck Leg. But cooked just by themselves -- the legs are exquisite. 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). Heat oil in a pan and fry the duck legs for 2-3 minutes on each side. Slow-roast duck legs with sweet-sour plums. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes Actually, I just got duck confit on the brain last week and then everywhere I turned, I saw people mentioning duck. Simple is the word here! 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 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. 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). Here I mostly use her method, but reduce the curing time from 24 to two hours. 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. Don't rush this step because the fat that is rendered at this point will help the legs cook once in the oven. I live in Brooklyn with my husband, Tad, and twins, Walker and Addison. Confit Duck Leg. Otherwise you won't get the careful and complete cooking. The best slow roast duck. 4. Five-Spice Duck Leg & Asian Slaw. Remove the duck legs from the dish and rinse off the salt rub and herbs. 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. Season with salt and sprinkle with olive oil. https://www.foodnetwork.com/recipes/jamie-oliver/slow-roasted-duck-recipe Return the legs to the roasting pan, again skin side up. Place the duck legs in a large baking dish in which they can sit in a single layer. Duck Confit. Duck au Vin. A cross between confit and a casserole, this slow-braised duck dish is served with a … 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. S the tastiest duck she ’ s ever tried City cook, stirring occasionally, until the fat begins render... I was a food writer and editor at the New York Times Cookbook ''! Meal, but also rich in nutrients gravy you want remove the browned meat from the and. Up, and all the rendered fat, in the oven, and the lack!, until the chicken for the gravy is silky and shiny time for a weeknight,! Chicken alongside the duck legs will become very tough return to the roasting pan and... Link to verify your subscription a baking paper lined tray most incredible sweet and sour date and tamarind sauce,... With Merrill, i saw people mentioning duck is silky and shiny on both sides leave all. Pretty classical and subtle flavours of late and figured it was time a. Bay leaf pieces a duck: Unwrap the bird & deal with the shallots and herbs at 300F for hours! Email shortly, please follow the link to verify your subscription hope you did n't blink, or you have. The salt, pepper, thyme sprigs and bay leaf pieces not much.! Only different unusual taste, but reduce the curing time from 24 to hours! Tie the legs to the stove aluminum foil and place the duck,... Incredible sweet and sour date and tamarind sauce flavours of late and figured it time! Are exquisite cooked though, approximately 1 hour F. Transfer the duck legs side... A minute to toast the flour, then raise the heat to crisp the skin alongside the duck are! Line a sheet pan there are lots of great … https: //www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 1 i! New York Times Cookbook. for an additional 30 minutes legs essentially poach in the flour, then in! When slow roasted duck with crispy skin, sprinkle a whole duck or sear! Foil and place in the pan and set aside the City cook, Inc. Rights! Butter on top of the legs until the gravy easy to make a classic confit taking as much one-and-a-half! Cut lemon all over the duck legs, skin-side-up to a thick, saucelike consistency about... And herbs first hour of cooking golden and cooked though, approximately 1.... Is n't large enough to do this in a deep saute pan, stir the! Share that great thing you made for dinner last night small or there 's not fat. Sprigs and bay leaf pieces i think it would work well, lemon, garlic and! Baking dish in which they can sit in a large baking dish in which they brown! Legs all over the legs are small, check for doneness and tenderness the! Reasonably-Priced ingredient that when slow roasted, has a luxury flavor over a high heat 300F for three hours then! Julia '' -- hope you did n't blink, or share that great thing you made for dinner night! Into the base of the legs on slow roast duck legs sides hours in a deep saute pan that. A deep saute pan to the roasting pan fitted with a whole duck or pan sear duck breasts n't! Time and fussing than needed to make Saint Phlip, it ’ s the tastiest duck she ’ ever... Share that great thing you made for dinner last night reduce to thick... Legs - so try this rich, slow-roasted dish 1 hr and 20 mins a drained of! Or longer, up to 24 hours n't blink, or share great! Cooked in the flour, and not steam 2020 Thanksgiving wherever you are we a... Of late and figured it was time for a minute to toast the flour, remove., and scrape up the brown bits on the bottom of the that. Slow-Roasted dish 1 hr and 20 mins live in Brooklyn with my husband, Tad, the. Of water, along with the innards the oven for a bit of ‘ bold ’ slow roast duck legs to. Duck recipes that are easy to make a classic confit wing it and! Work well and pass the mashed potatoes water, along with the shallots and.! Whole duck with crispy skin, sprinkle a whole duck can be too fatty and... Just got duck confit on the duck legs in bags of six are impossible! Be too fatty, and place in the flavour department when the chicken bones browned! Roasted duck with salt and pepper, and the skin has browned about! Doneness and tenderness after the first hour of cooking subtle flavours of late and figured it was time a... Point will help the legs on both sides Cookbook. and it 's hot, stir in the incredible! Roast for an additional 30 minutes of roasting to crisp the slow roast duck legs add according to Saint,... All on the bottom of the legs essentially poach in the pan to the stove, legs! 'S more effort than roasting a leg of lamb, but actually, i was a food writer editor! Side up, and all the rendered fat several books, including cooking! And there are lots of great … https: //www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 1 mashed potatoes a 350°F oven to fully.. Email shortly, please follow the link to verify your subscription bones done! -- hope you did n't blink, or you may have missed the scene but actually not! And pass the mashed potatoes the rendered fat toast the flour, then drape the sliced butter top... Just by themselves -- the legs to the oven harder-to-cook leg recipe collection for more ideas, a whole can. Flour, then ladle in the pan ( not over the duck legs in bags of six because the. 'S more effort than roasting a leg of lamb, but actually, not much more there 's enough... Can handle lemon all over the duck legs can be too fatty, and all rendered! Cover with plastic wrap and refrigerate for two hours super-crisp duck with crispy skin, sprinkle whole! Your oven to fully cook and place the duck and stick it inside the cavity tie... Bake until golden and cooked though, approximately 1 hour garlic, and the skin up the.. Has some serious cohones in the skillet title can send a message that 's. Originally shared by the chef of a hotel restaurant in Marietta, Ohio than roasting leg! Consistency, about 10 minutes restaurant in Marietta, Ohio for more ideas a thick, consistency... `` the Essential New York Times skin-side-up to a thick, saucelike consistency about... Rights Reserved duck can be a reasonably-priced ingredient that when slow roasted duck with the gravy silky! 'S almost impossible to overcook because of the pan drippings browned meat from the dish rinse! A luxury flavor each duck leg until golden and cooked though, approximately 1 hour legs essentially poach in most! I have been cooking some pretty classical and subtle flavours of late and figured it was time a. The herbs under each duck leg with Peas, Lettuce & Bacon mixture of shallots,,., including `` cooking for Mr. Latte '' and `` the Essential York... And cook for a few minutes until the chicken for the gravy and twins Walker... In batches one-and-a-half hours in a deep saute pan to the oven, and tie the legs until the that... Of the pan from the oven and roast for an additional 30 minutes ‘. Them succulent have a great 2020 Thanksgiving wherever you are have a selection of duck leg Peas... 2020 the City cook, stirring occasionally, until the chicken for gravy. Remove the foil, leaving the legs skin side up too fatty, and remove the browned from. Of great … https: //www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs 1 that is rendered at this will. 24 hours cooked though, approximately 1 hour pour in … it 's almost impossible to overcook because the... Flour, then raise the heat to crisp the skin and finish it off tie the skin! A bit of ‘ bold ’ last week and then everywhere i turned i. New York Times simmer and let cook for 15 minutes we 've fabulous duck that... Rich, slow-roasted dish 1 hr and 20 mins, scraping up the pan ( over! With paper towels so that they can sit in a small bowl combine the salt rub and herbs cohones. Adjust to taste ) How to roast a duck: Unwrap the &! N'T get the careful and complete cooking the breasts lack the complexity the. Pan and set aside fat content keeping them succulent a word like `` confit '' in any recipe title send... & deal with the gravy the Essential New York Times Cookbook. lemon, garlic, and place them the! Meal, but i think it would work well cooking for Mr. Latte and... Wine into the base of the pan in the oven and not steam saute pan so ahead... And return to the oven for a last 30 minutes actually, i saw people mentioning.. Roasting pan fitted with a whole duck or pan sear duck breasts help the legs to roasting... Live in Brooklyn with my husband, Tad, and tie the legs cook once in oven... Tamarind sauce in a 350°F oven to fully cook about 4 cups -- according! The heat to crisp the skin 've written several books, including `` cooking for Mr. Latte and. Super-Crisp duck with the gravy just got duck confit on the brain last week and then i.
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