Delicious Duck Leg Recipes To Try At Home

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1. Crispy Duck Confit

Ingredients:

– 4 duck legs
– 1/4 cup kosher salt
– 2 tbsp black peppercorns
– 6 cloves garlic, smashed
– 4 sprigs of thyme
– 2 cups duck fat (or olive oil)
– 1 bay leaf

Instructions:

1. In a small bowl, mix together the salt, peppercorns, garlic, and thyme.
2. Rub the duck legs with the salt mixture, making sure to coat them evenly. Let sit in the fridge for 24 hours.
3. Preheat the oven to 300°F.
4. Rinse the duck legs and pat them dry with paper towels.
5. In a large oven-safe skillet, heat the duck fat over medium-high heat.
6. Add the duck legs, skin side down, and cook for about 5 minutes until the skin is crispy and golden brown.
7. Add the bay leaf to the skillet and transfer it to the oven.
8. Cook for 2-3 hours, until the duck is tender and falling off the bone.
9. Remove from the oven and let cool slightly before serving.

2. Orange Glazed Duck Legs

Ingredients:

Braised duck legs with sticky shallots
Braised duck legs with sticky shallots

– 4 duck legs
– 1 cup orange juice
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp ginger, grated
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Season the duck legs with salt and pepper and place them in a baking dish.
3. In a small saucepan, combine the orange juice, honey, soy sauce, ginger, and garlic.
4. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
5. Pour the glaze over the duck legs, making sure to coat them evenly.
6. Bake for 45-50 minutes, basting the duck legs with the glaze every 15 minutes.
7. Remove from the oven and let rest for 5 minutes before serving.

3. Duck Leg Ragu

Ingredients:

– 4 duck legs
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup red wine
– 1 can crushed tomatoes
– 2 cups chicken broth
– 2 sprigs rosemary
– Salt and pepper to taste

Instructions:

1. In a large Dutch oven, sear the duck legs over medium-high heat until golden brown on all sides. Remove and set aside.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
5. Add the crushed tomatoes, chicken broth, and rosemary to the pot.
6. Return the duck legs to the pot, cover, and simmer for 2-3 hours until the meat is tender and falling off the bone.
7. Shred the duck meat and serve over pasta or crusty bread.