Crispy Duck Leg Recipe

Crispy Roasted Duck Legs With Chinese Five Spice

WEBFeb 16, 2021 · Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better — as they …

Rating: 5/5(3)
1. Refrigerate the duck overnight. Use a sausage pricker or a sharp paring knife to poke small holes all over the skin of the duck legs, being careful not to pierce the flesh. This will help the duck skin dry out in the cold air. Sprinkle Chinese five spice powder on all sides of the duck, then place on plate or tray and cover with plastic wrap. Refrigerate 8 hours or overnight.
2. Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better -- as they cook, the duck fat will render and melt; it helps for the duck legs to be sitting in the fat!). Cook for 1 ½ hours, basting with the rendered fat once or twice.
3. Crisp the skin. Raise the oven temperature to 400 F, then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt on each.

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CrispBraised Duck Legs with Aromatic Vegetables Recipe

WEBFeb 14, 2012 · Step 2. When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough …

Rating: 5/5

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Crispy Spiced Duck Legs with Thyme Nerds with Knives

WEBSep 12, 2014 · In a small bowl, mix together the salt, thyme, pepper and fennel seed. Sprinkle the mixture on both sides of the duck legs, lightly …

1. Dry the duck legs well and put them in a glass baking dish with enough room for them to lay side by side (no overlapping). In a small bowl, mix together the salt, thyme, pepper and fennel seed. Sprinkle the mixture on both sides of the duck legs, lightly pressing it into the skin and meat.
2. Place in the refrigerator, uncovered, for 24 - 48 hours hours to let the skin dry and cure. (They will look weird and wrinkly but don’t panic, that’s what makes them crispy).
3. When you’re ready to cook, pre-heat oven to 325 F.
4. Heat a large, heavy-bottomed skillet or sauté pan on medium high and add the duck legs in a single layer skin side down (no need to add any oil). Press down to make sure you have good contact between the skin and the pan. Cook until the skin is deep golden brown (8-10 minutes). Turn them over and brown the meat side (5 minutes longer). If your pan isn't large enough to do this in a single layer, cook them in batches. Don't rush this step because the fat that is rendered at this point will help the legs cook in the oven.

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