Tuesday, February 7, 2012

Slow-roasted Duck Legs



Prodded on by the relatively good success I've enjoyed so far with ducks, today, I ventured into duck legs, and again was similarly rewarded with a stunning outcome.

I used a dry mixture of minced garlic, shallots and thyme and left it in the fridge overnight.


Next day, preheat oven to 200 degrees C/400 degrees F. Remove dry mixture and place duck legs in a roasting pan. Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines.


Cover loosely with aluminium foil and pop it in the oven for 45 minutes. You don't need to oil this baby. It's full of good animal fats in it and you can render more duck fat!

After 45 min, remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.


And wahla, this is how it looks at the end - nicely browned crispy skin duck legs with meat shreddable by a fork.



Check my other duck posts:

1. Roasting a whole duck in 4 hours
2. Roasting ducks in Munich
3. Pink-blush duck breast with crispy, crackling top, done home sous-vide style. This is a clear winner and was featured in the Asian Food Channel Official FB Page on 06 February 2012. It is now the most popular post on my blog.

5 comments:

  1. love it!!I think duck is just so much more succulent and fatty and juicy than chicken, which makes it so much of a treat (:

    ReplyDelete
  2. You're so right, Shu Han. I only discovered that this week!

    ReplyDelete

Tell me what you think. I want to know.

There was an error in this gadget