Pot Roasted Duck Legs


roast duck

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Pot Roasted Duck Legs

This is my new favourite way to cook duck. The results are in the duck confit spectrum without having to invest the time or copious amounts of duck fat. Super moist rich meat that falls off the bone with nicely browned crispy skin, it’s hard to go past. Toss in the amazingly sweet duck fat cooked onions and you’re on a real winner. More than two hours does seem like a very long time to cook a couple of duck legs but trust me the results are worth the wait.

Serves 4
Takes: 2.5h

4 duck legs (marylands)

garlic – keep it in the pantry.
1 small bunch thyme
2 white onions, halved and finely sliced
4 tablespoons chicken stock or water

1. Preheat oven to 200C. Pick the leaves from half the bunch of thyme and combine with chopped garlic. Rub over duck legs, season with salt and pepper and then place in a casserole dish just large enough to hold the duck in a single layer.

2. Scatter over the remaining thyme sprigs, onion and stock. Cover with a tight fitting lid and place in the oven.

3. Reduce temp to 180C and cook for 2 hours turning every 20mins or so. When duck is very tender uncover and cook for a further 20mins or until the skin is nicely browned.

4. Divide duck and onion between plates and serve hot.

Waste Avoidance Strategy

duck legs (marylands) – freeze them.

garlic / stock – finely chopped

thyme – keeps for ages in a plastic bag in the fridge or even longer in the freezer.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

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