As much as I love cooked duck, or duck confit, roasted duck is another favorite. Not only the meat is perfectly cooked and still keeps its unique texture and flavor, in this method we get an extra bonus with the crispy skin.
I’ve added potatoes and carrots to the pan, after first mixing them with the duck’s fat. I find roasting potatoes in duck fat is one of the tastiest ways to prepare them, and as it turned out, the carrots also loved this treatment, so I will definitely use them again. I’m sure you too will enjoy this dish, once you will prepare it.
A few notes:
* Salting the duck and curing it, even for this short time, helps dry the skin, and so it becomes extra-crispy when roasting.
* Note, that even after removing most of the salt, the rendered fat will still be salty, and, as we season the vegetables with it, make sure not to season them with more salt.
* If you wish to prepare a larger amount, simply double the amounts of ingredients listed.
* If you have any leftovers, they are perfect for a very tasty brunch, as shown in the photos at the end of the recipe.
Makes: 2-4
Prep time: 15 minutes
Curing time: 1 hour
Cooking/Roasting time: 1 hour 15 minutes
Ingredients:
2 large duck legs (about 12 oz/340 grams each)
3 Tbs Kosher salt
½ tsp freshly ground black pepper
1 lb (450 grams) red baby potatoes, unpeeled, cut into medium pieces
2 large carrots, peeled, cut into thick chunks
3 cloves garlic, peeled, cut in half
2 bay leaves
1 star anise
1. With a sharp paring knife, make small cuts in the duck skin, avoiding the meat. Sprinkle the salt all over and let stand, skin side up, at room temperature, for 1 hour.
2. Preheat the oven to 400F (205C). Discard most of the salt from the duck legs and place them in a frying pan, skin side down. Place over medium heat, and cook gently, so that the fat will render slowly, for about 10 minutes, tilting the pan occasionally. Turn the duck over and fry gently for about 5 minutes. Place in the oven for 20 minutes.
3. Meanwhile, place the vegetables, bay leave and star anise in a large baking dish in one layer. Take the pan out of the oven, but keep it on. Transfer the duck legs to a warm plate. Carefully pour the fat from the pan over the vegetables and mix to coat. Place the duck legs on top.
4. Roast for about 40 minutes, until the vegetables and duck legs are roasted through. Let stand at room temperature for 5 minutes before serving.
(Don’t discard the duck fat that is left in the pan. It is excellent for frying eggs.)
* If you have any leftovers, use them to prepare a great brunch dish: cut the vegetables and duck meat into small cubes, and fry gently in the reserved duck fat, until golden. Transfer to a warm serving plate. Fry an egg or two, in any way you prefer, and add to the plate. Add a few cut cherry tomatoes, warm them up a bit and add to the plate. Serve immediately.
yumm looks great!
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Thank you Lynn! 🙂
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🙂
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Great recipe! Always wanted to cook duck, you just inspired me.
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Thank you, I’m glad to know! 🙂
You may also want to check out my post for duck cooked with quince and orange: https://ronitpenso.wordpress.com/2013/12/07/duck-legs-with-orange-and-quince-2/
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It looks delicious! Perfect Sunday roast!
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Thank you Daniela! 🙂
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I bet rabbit could be cooked this way as well….but I’ve only found rabbit one time here in Western Mass. and I might have even less luck finding duck. I believe a bit of research is in order!
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I would not recommend dry roasting for rabbit. It doesn’t have enough fat and the result will be too tough. It’s best to braise it in liquid.
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You made a very good point!! No wonder most recipes which include rabbit call for braising… in Malta it’s often a red sauce prepared with a bit of red wine!
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I had to ‘pin’ this recipe under ‘chicken’… there as no file for ‘duck’ !! ; o )
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Interesting..
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Never had duck legs – I’m not sure I can even get any at the local butcher. I made duck once when I was very young (request of my hubby) and it was very greasy and I never did try to cook with it again 🙂
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Duck does have more fat than chicken, so it’s important to render it first, then continue cooking/roasting, as shown here.
If interested with another method of cooking duck, try this recipe: https://ronitpenso.wordpress.com/2013/12/07/duck-legs-with-orange-and-quince-2/
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Nice combination 🙂 Looks delicious 🙂
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Thank you Sabitha! 🙂
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Looks delicious! The only time I had duck was in Paris, and this looks pretty dang close!
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Thank you Cindy. I’m glad to hear. 🙂
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Awesome! I will have to try just roasting a duck soon, yours looks fantastic! I agree, the fat IS wonderful to fry almost anything. I have only made duck one time myself. I did it four ways. Confit the legs, pan seared the breast, chicharrón the skin and used the rest of the carcass to make stock for the raspberry duck sauce. The picture on my blog for the “Welcome” is the plate if ya wanna check it out. https://tonymeetsmeat.wordpress.com/2015/04/13/hello-world/
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Thank you Tony, I’m glad you liked the recipe.
Your duck “trio” plate looks amazing! No wonder you chose it for your “welcome” page. 🙂
If you’re interested in another recipe for duck legs, check out this recipe: https://ronitpenso.wordpress.com/2013/12/07/duck-legs-with-orange-and-quince-2/
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Where did you get the duck legs? I don’t think that my local supermarket sells duck legs (they only have frozen whole ducks)–though perhaps a local Asian market might have them.
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Guess I’m lucky, as there are a few stores around where they sell duck parts and not just the whole one. Local Asian market is indeed a good place to look for them.
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Beautiful. Duck is such a wonderful meat. I can practically taste the flavours here
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Thank you Philip. I’m glad you liked the recipe. I agree about duck meat and here there’s the bonus of the very crispy duck skin. 🙂
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I love that you showed us what to do with the leftovers- I would have never thought of the fried egg! The duck looks so delicious!
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Thank you Jasmine. I’m glad you liked the recipe. The leftover idea turned out to be so good, I had to share. 🙂
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I love duck and this sounds like a delicious meal. Thanks for the tip about salting.
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Thank you Karen. I’m glad you liked the recipe and the tip! 🙂
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I love duck legs, especially duck confit but this recipe looks like an easier way to prepare the duck legs. I will try it soon.
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Thank you, Gerlinde. I’m glad you liked the recipe. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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This looks delicious!
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Thank you Sabrina! 🙂
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ooh I love duck meat! this recipe looks great and delicious
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Thank you Kristina. I’m glad you liked the recipe. I think I love the crispy duck skin the most here. 🙂
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no way! I love the skin too! now I really need some baked duck 😀 when I get back to slovakia I defo gonna try your recipe
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I’m glad to hear, Kristina. I hope you’ll enjoy the results. I’ll be happy to hear your comments.. 🙂
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It’s a mouthwatering recipe and photos! I’m almost licking the screen! 😀 I adore duck legs, but unfortunately here only the whole duck is sold 😦
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Thank you Mila! I’m glad you liked the recipe and photos. 🙂
It is a shame you can’t get the duck part, though I also love other parts as well, for this particular dish the legs are the only option.
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