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.
Instructions Pat the duck or goose legs dry with paper towels. Put the legs in a small casserole. 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. When the skin is starting to look crispy, turn the heat to 375°F.
Instead of spending a fortune on duck fat ( some recipes call for as much as 6 cups), drizzle olive oil in the crock of a slow cooker and arrange the legs in a single layer fat side up. Their fat begins to render quickly and they bubble away in it just as they would in a method where they’re submerged in fat.
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.