Instructions. Thaw the duck and remove excess fat and any associated extras like the heart, liver, neck, etc. Tie the legs together. Cook at 300 degrees for 3 hours, turning and poking with …
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Peel and slice the rutabaga into half-inch (1 cm) pieces. Brush with oil, salt, and pepper. Bake in the oven at 365 °F (185 °C) for 20 minutes or until they get soft. Bring the …
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Sear one side of the legs. Heat a pan to medium hight heat and add the dug legs, top side down. No additional oil is needed, since the duck legs have so much fat. Sear the legs for 3-5 minutes until they are golden brown. Remove from heat, and add potatoes to the pan. By now the duck will have rendered some fat.
Mist the duck legs with cooking oil spray and sprinkle with salt and pepper. Put the duck legs on a hot air fryer tray (or in the hot air fryer basket). Air fry duck legs for a total of 10-15 minutes in an air fryer preheated to 400°F (200°C).
Pat the duck or goose legs dry with paper towels. 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. Do not pierce the meat itself. Piercing the skin gives the fat a place to seep out. Salt your duck legs well and set them aside, skin side up.
Serve the duck with rutabaga and the balsamic sauce. If you don't have a slow cooker, you could use a dutch oven and cook it on the stove on medium-high heat. It'll take about 2-3 hours, depending on the size of the thighs. You could also cook it in the oven at 260 °F (125 °C) after step 2.