Simple Duck Leg Recipes

Easy Roast Duck Legs Recipe How to Roast Duck Legs …

WEBDec 17, 2015 · If the legs are skinny, add enough fat to come about 1/4 inch up the sides of the dish. Put the casserole in the oven and turn it to …

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1. 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. Let them come to room temperature for at least 30 minutes and up to 90 minutes.
2. Put the legs in a small casserole. How small? You want the casserole to be just big enough to hold the legs. Now you need some fat. If the legs themselves are fatty, you will only need to pour a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs close together, but not overlapping. If the legs are skinny, add enough fat to come about 1/4 inch up the sides of the dish.
3. 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. Do not preheat the oven. Every duck has a different level of fat, so doneness is more an art than a science. But it will take at least 90 minutes, and probably two hours, and even 3 or 4 hours won't hurt them. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy.
4. When the skin is starting to look crispy, turn the heat to 375°F. Check after 15 minutes. You’re looking for a light golden brown. Remove the casserole from the oven and let cool for 10 to 15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I strain the fat through a paper towel, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge.

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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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Chinese Braised Duck Legs: Easy Recipe! The Woks of Life

WEBApr 26, 2020 · Pat dry with a paper towel. Preheat your oven to 400 degrees. Heat a deep skillet or Dutch oven over medium high heat. When the skillet is hot, add the duck legs, …

1. Rinse the duck legs and trim off any excess fat (set aside to render down for long-term storage). Pat dry with a paper towel. Preheat your oven to 400 degrees. Heat a deep skillet or Dutch oven over medium high heat. When the skillet is hot, add the duck legs, skin side down.
2. Turn heat down to medium low, and cook until the skin on the duck legs is evenly golden brown. Do not attempt to move the duck legs until you’ve seared them properly. Flip the duck legs and sear on the other side for 1 minute.
3. Remove the duck legs from the pot, and pour off the excess duck fat (strain it into a container and refrigerate it for use in other cooking applications).
4. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and scallions to the pot. Also throw in the star anise and bay leaf, if using. Return the duck legs to the pot, skin side up. The liquid should come halfway up the duck legs but not cover them.

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