Tender Duck Legs
Tender Duck Legs are the embodiment of home-cooked comfort, offering a robust flavor profile and simplicity that makes them perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces Duck Legs Look for high-quality, preferably free-range duck legs for the best flavor.
- to taste Salt Use kosher salt for a more balanced seasoning.
- to taste Black Pepper Freshly cracked pepper will enhance the dish's overall flavor.
- 4 cloves Garlic, minced Fresh garlic adds aromatic flavor—don't be tempted by garlic powder here!
- 1 tbsp Fresh Rosemary, chopped This herb lends an earthy flavor; dried can be used in a pinch.
- 1 tbsp Fresh Thyme, chopped Thyme's floral notes perfectly complement the richness of the duck.
- 2 tbsp Olive Oil Choose a good-quality extra virgin olive oil for better flavor.
- 1 cup Vegetable Stock Homemade stock is best, but store-bought will work too.
- 2 tbsp Butter, room temperature For richness towards the end of cooking.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) while you gather your ingredients.
- Generously season your duck legs with salt and freshly cracked black pepper. Massage it into the meat for better flavor absorption.
Cooking
- In a large ovenproof skillet, heat 2 tbsp of olive oil over medium-high heat until shimmering.
- Carefully add the duck legs skin-side down and sear for 5-7 minutes until the skin is golden and crispy.
- Flip the duck legs carefully and add minced garlic, chopped rosemary, and thyme to the skillet. If dry, splash a bit more olive oil.
- Pour in 1 cup of vegetable stock and add 2 pats of room temperature butter around the duck legs.
- Transfer the skillet directly to the preheated oven and roast for 1 hour.
- Once roasted, serve with roasted vegetables or creamy mashed potatoes.
Notes
Allow the duck to rest for about 10 minutes after taking it out of the oven. Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven for best results.