- Yield: 2
- Prep Time: 15 minutes
- Cook Time: 1h 15 min
The Secret To Tender Duck Legs
Cooking duck legs isn't the same as cooking duck breast or a whole duck. For a start, you can't just sauté them until golden. You need to slow cook them, preferably in or with liquid, until tender.
The secret of tender duck legs is cooking them long and slow. Try this and you won't go wrong. Here we are cooking duck legs with vegetables and some chicken stock. Use a good quality chicken stock, preferably homemade, for the best results.
- duck legs trimmed of excess fat - 2
- salt and black pepper - to taste
- peeled diced carrots - 450g
- peeled diced onions - 2
- diced celery - 2 stalks
- chicken stock - 500ml
- Put the duck legs in an oven-proof pan with the skin facing down.
- Turn the heat up to medium.
- You can preheat the oven to 200 degrees too.
- Brown the duck legs in the pan, grinding some salt and black pepper over them every now and then.
- Turn them over when browned and sear the other side for a minute, then put the duck legs on a plate.
- Discard most of the fat from the pat - just leave a tablespoon or so in there.
- (Keep the duck fat - it's great for roasting potatoes or pan-frying something later!)
- Now add the vegetables to the pan and grind some salt and black pepper over them.
- Cook over a moderately high heat, stirring occasionally, for 12 minutes or until golden.
- Put the duck legs back in the pan, skin side up.
- Pour over the chicken stock to come about halfway up the duck legs.
- Bring the mixture to a boil on the stove then transfer the pan into the oven.
- Roast for 30 minutes.
- Turn the heat down to 180 degrees C and cook another 30 minutes or until the duck is tender.
- When you can pierce the duck with a thin knife easily, it is done.
- The duck can be served right away, or held in a warm oven for up to another hour.