For anyone amateur of grandmother’s meal, this crisp-roasted duck legs is about to become your new favorite dish in the world. Bursting with flavor with succulent vegetables slowly caramelized in duck juice, what we love about this soul-satisfying duck recipe is how much goodness we get with just a few simple ingredients – carrots, onions, potatoes, celery, garlic, duck legs – and also with very little time and effort.
Serves 2
2 duck legs, trimmed of excess of fat
1/4 teaspoon salt & pepper
2 brown onions
3-5 carrots (either three medium or five small)
3 medium size potatoes
2- 4 celery stalks (either two large or four small)
1 whole head of garlic cut in half horizontally
2 cups of chicken stock
Fresh thyme
1. Preheat the oven to 400F (200C).
2. After removing the excess of fat around the duck legs, pat them dry with paper towels & sprinkling them with salt & pepper.
3. Place them in a hot dutch oven or skillet (medium heat) skin side down and let them brown for 5-10minutes.
4. Meanwhile, peel and dice all vegetables in small cubes.
5. When the legs of the duck are nicely brown, place them aside on a plate, crispy skin up, not covered. Add to the fat left in the skillet, onions, carrots and celery with salt and pepper. Stir for 3 minutes. Add potatoes, thyme and the head of garlic, cut facing down. Cook for 10 minutes (low to medium heat) until it begins to brown.
6. Return the duck legs to the skillet, skin side up.
7. Add the chicken stock. It should come half way up the duck legs but not cover them. Turn the heat to bring to a boil.
8. Transfer to the oven, cook for 30 minutes without cover at 400F (200C).
9. Lower the temperature to 350F (180C). Cook for another 30 minutes.
Cheers Xx
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