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