WebRoast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples by Andy Waters Confit duck leg with penne, …
Preview
See Also: Share RecipesShow details
Duck leg recipes Duck leg recipes 19 Recipes Magazine subscription – your first 5 issues for only £5! Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit.
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.
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.
This classic French casserole sees confit duck, white beans, pork and sausages slow cooked in a flavourful sauce See more Duck leg recipes Advertisement