If you're not ready to swipe at a whole apple-stuffed duck, or a quiet family dinner doesn't involve guests, start small - duck legs or breast. How to cook duck legs? Just like chicken legs: they can be stewed, fried, but it is best to bake them in the oven. Duck meat is tender, dense, it is juicier and fatter than chicken, and it is almost impossible to "dry" it during cooking.

Duck legs in the oven - recipe

Ingredients:

For the dish:

• duck legs - 2 pcs.;
• salt -1 tsp;
• ground black pepper –1/2 tsp;
• thyme (dried) -1/2 tsp.

For the sauce:

• garlic -1 clove;
• fresh raspberries -1 tbsp;
• wine (dry red) - 1 tbsp. spoon;
• vinegar (red wine) –2 tsp;
• orange (small) - 1pc.
• sugar - 4 tsp;
• salt and ground white pepper to taste.

Preparation

Cooking duck legs for baking. Cut off excess fat, carefully cut the skin in several places, being careful not to damage the meat. This will melt the fat more easily and create a crispy crust.

Rub the legs thoroughly with a mixture of salt, pepper and thyme, wrap them in plastic wrap and keep them for a couple of hours at room temperature, or it is better to put them in the refrigerator overnight.

After the legs are rinsed in cold water, dried with a paper towel. We put in a brazier and put in an oven preheated to 150 degrees for 2 hours. It is better to bake duck legs for a long time over low heat, so this is a recipe for the patient and not very hungry. In the second hour of cooking, grease the legs several times with fat from the bottom of the brazier.

For the sauce, mix in a blender 2/3 cup raspberries, orange juice and zest, vinegar, wine, sugar. Rub the resulting puree through a sieve to get rid of the seeds. Finely chop the garlic and lightly fry it in duck fat (no more than a minute!), Add it to the raspberry-orange mixture.

Bring the sauce to a boil and keep on low heat for several minutes, stirring constantly, until it loses about a third in volume and thickens a little. Add whole raspberries, boil for another half a minute, salt, pepper, remove from heat.

Pour the sauce over the baked duck legs. The garnish should be very simple and neutral. A light green salad works best.

Baked duck legs is a very tasty, mouth-watering dish. To do this, you do not need to be an ace in the kitchen, as, for example, to bake a whole. By using some of the oven cooking options, you will feel more confident as a cook and will be able to take on more complex orders from your family.

First, let's look at how to cook some duck legs.

Take 2-3 pieces. Remove excess fat on them, which you can then use for other dishes. Make cuts in the skin to help melt the fat when baking and make the thighs look rosy and attractive. Now rub the legs with salt, pepper and your favorite spices. Wrap in plastic wrap and leave to soak for 3 hours. And if you put your thighs in the refrigerator overnight, it's even better!

After the required time has elapsed, remove the legs, rinse, blot with paper towels and send to a warm oven. 150 degrees will be enough. Since duck is tougher, it should take longer to bake. 2 hours will be enough. After 1 hour has passed, you should water the thighs with melted fat several times for greater juiciness and beauty. it is better to serve boiled buckwheat or rice with prunes and dried apricots. Mashed potatoes are also good.

Duck meat contains 2 times more vitamin A than any other meat. That is why duck is useful for those with skin diseases and visual impairment.

Legs with potatoes

Ducklings are a delicious dinner classic. There is no need to cook a separate side dish - everything is baked at once on one baking sheet. You will really like our recipe for legs with potatoes in the oven and will allow you to hear many compliments from loved ones.

Ingredients

• Duck hams - 2 pcs.
• Potatoes - 5 pcs.
• Garlic - 2 cloves
• Salt, black pepper

Preparation

Wash the meat and let it dry. Brush it with a mixture of salt, pepper and minced garlic. Leave the duck legs with grated spices to marinate for 30 minutes. At this time, peel the potatoes and cut into slices. Sprinkle with salt and pepper.

Line a baking sheet with foil and place the legs and potatoes on top. Cover the top with foil as well and seal the edges well. Send the legs and potatoes to the preheated oven for 80-90 minutes. Set the temperature to 220 degrees. 15 minutes before cooking, you can peel back the edges of the foil to brown everything.

It will be very tasty with any vegetable salad. Enjoy!

Or a quiet family dinner does not involve guests, start small - duck legs or breast. How to cook duck legs? Just like chicken legs: they can be stewed, fried, but it is best to bake them in the oven. Duck meat is tender, dense, it is juicier and fatter than chicken, and it is almost impossible to "dry" it during cooking.

Duck legs in the oven - recipe

Ingredients:

For the dish:

• duck legs - 2 pcs.;
• salt -1 tsp;
• ground black pepper –1/2 tsp;
• thyme (dried) -1/2 tsp.

For the sauce:

• garlic -1 clove;
• fresh raspberries -1 tbsp;
• wine (dry red) - 1 tbsp. spoon;
• vinegar (red wine) –2 tsp;
• orange (small) - 1pc.
• sugar - 4 tsp;
• salt and ground white pepper to taste.

Preparation

Cooking duck legs for baking. Cut off excess fat, carefully cut the skin in several places, being careful not to damage the meat. This will melt the fat more easily and create a crispy crust.

Rub the legs thoroughly with a mixture of salt, pepper and thyme, wrap them in plastic wrap and keep them for a couple of hours at room temperature, or it is better to put them in the refrigerator overnight.

After the legs are rinsed in cold water, dried with a paper towel. We put in a brazier and put in an oven preheated to 150 degrees for 2 hours. It is better to bake duck legs for a long time over low heat, so this is a recipe for the patient and not very hungry. In the second hour of cooking, grease the legs several times with fat from the bottom of the brazier.

For the sauce, mix in a blender 2/3 cup raspberries, orange juice and zest, vinegar, wine, sugar. Rub the resulting puree through a sieve to get rid of the seeds. Finely chop the garlic and lightly fry it in duck fat (no more than a minute!), Add it to the raspberry-orange mixture.

Bring the sauce to a boil and keep on low heat for several minutes, stirring constantly, until it loses about a third in volume and thickens a little. Add whole raspberries, boil for another half a minute, salt, pepper, remove from heat.

Pour the sauce over the baked duck legs. The garnish should be very simple and neutral. A light green salad works best.

Duck legs with apples

• duck legs - 4 pcs.;
• apples (green, sour) - 3 pcs.;
• rosemary (dried) - 2 tsp;
• salt, pepper - to taste.

Preparation

Cut off excess fat from the legs, salt, pepper, sprinkle with rosemary. Wrap in plastic wrap and marinate for several hours. Preheat the oven to 200 degrees. We cut the skin on the legs in several places, put them in a mold. Fill the free space with quarters of apples. Cover with foil and bake for about an hour.

We take out the roast from the oven, pour the fat released on top and send it back to the oven for half an hour - brown (already without foil).

Serve duck legs with baked apples, mashed potatoes and lingonberry sauce. Incredibly delicious!

Duck legs: their recipe is just a godsend for the hostess. After all, what could be better than a delicious hearty meat dish for lunch? But how to cook a duck to be praised by the family?

Duck leg recipes come with cooking in a pan or in the oven. Duck is great meat. But there are many nuances in its preparation. After all, duck is known for its fat content, sometimes even excessive, as well as the rigidity of the meat structure. Therefore, these recipes will help not only to cook it deliciously, but also to get rid of the shortcomings. For example, emphasize its delicate taste with oranges.

Ingredients (for 6 servings):

• 6 duck legs;
• 2 oranges;
• 1 onion;
• 2 tbsp. l. olive oil;
• 1 tsp starch;
• 1 tbsp. water;
• orange peel;
• salt pepper.

Cooking method

Add salt and pepper to the duck and fry it thoroughly on all sides over low heat in a saucepan or other container with high sides in hot olive oil. Remove the fried meat from a deep frying pan and place on a plate.

In the same pan, fry the onion well and add starch to it. To stir thoroughly. Transfer the duck back to the pan, add orange juice to it and pour 1 glass of water into it. Close the lid and continue cooking over low heat until the duck is tender. Remove the lid and simmer for a few additional minutes, until the sauce is very thick.

Pour the sauce into a saucepan, sprinkle with orange zest. Put the legs on a large plate, sprinkle with zest, and pour the sauce generously on top. Serve hot. You can use rice as a side dish.

You can cook duck legs in the oven.

Ingredients (for 2 servings):

• 2 duck legs;
• 0.5 kg of potatoes;
• 4 apples;
• 1 onion;
• 0.5 tsp pepper;
• 1 tsp salt;
• nutmeg;
• 1-2 sprigs of thyme.

Cooking method

Wash duck legs thoroughly under running water, dry with paper towels or napkins. Season with salt and pepper, add ground nutmeg. Set aside the meat for a couple of hours so that it absorbs the aroma and piquancy of the spices. Excess fat should be removed from the legs.

Wash young potatoes carefully and remove dirt. Cut large potatoes into wedges and small ones in half. Salt them. Wash the apples, peel them, remove the seeds and cut into slices. Peel the onion and chop.

Put layers of meat fat, onion slices, duck legs in a baking sheet with high sides. Close with a lid or tighten with foil. Heat the oven (200 degrees). Send the baking sheet to the oven to melt the fat.

When the fat has stopped, put potato wedges, apples and thyme on the bottom of the duck. Above - duck legs. Cover with foil and bake in a prepared oven.

A few minutes before being ready, remove the foil, allowing the crust to acquire a golden hue. The poultry should be served with hot potatoes on a spacious plate. Add a sprig of thyme.

Ingredients (for 2 servings):

• 4 duck legs;
• 2 tbsp. l. honey;
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. olive oil;
• 2 tbsp. l. mustard;
• 0.5 tsp rosemary;
• 1 tbsp. l. spices;
• 0.5 tsp garlic.

Cooking method

Remove excess fat from the legs. Cut the skin crosswise, but never the meat itself. Mix all the ingredients for the marinade and cover the duck with it. You need to rub it in very carefully. Then place the meat in a container with a tight-fitting lid. Refrigerate for 24 hours. Take out the duck, put in a roasting sleeve. Do not puncture under any circumstances!

Send to cook in a preheated oven (180 degrees) for about an hour. The confit duck leg will be ready when it acquires a rich golden color, with a bias towards brown. Turn off the oven, cut the sleeve. Then leave in the same oven for an additional few minutes so that the duck does not dry out. When serving, you can give free rein to imagination. Legs are served with berries, sauerkraut and any delicious sauce.

Ingredients (for 6 servings):

• 1 kg of duck legs;
• 300 g of seedless grapes;
• 4 tbsp. l. soy sauce;
• 1, 5 Art. l. honey;
• spices;
• 6 cloves of garlic.

Cooking method

Mix soy sauce, honey. Add spices, mix thoroughly. Cover the legs with marinade, grate the garlic. Apply the mixture to the bird. Send to marinate for several hours, the longer the better.

Put the meat in a hot skillet and fry it in oil over high heat until they are browned. The fried legs should be sent to the multicooker. Place the grapes on the duck. Close the multicooker, put it on the "Baking" mode and simmer for more than an hour.

Baked duck legs are a very sophisticated and fantastically delicious dish.

It takes a couple of hours to prepare it. But everyone knows that duck meat is very tough. To fix this, it will take a day for pickling, but the effort is worth it. After all, variations of additions to this dish will simply drive all gourmets crazy.

Baked duck legs is a delicious and juicy poultry dish, especially if it has been languishing in the oven for at least 2 hours. It then begins to taste like stew - the meat becomes tender, melts in the mouth and perfectly exfoliates from the bones. Baked duck legs are the perfect duo for any side dish, especially cereals or vegetables. For the recipe, you do not need to use this particular part of the bird, you can purchase duck breast and other parts of the carcass. If you are going to add vegetables to baking, then you need to do this 30-40 minutes before the end, since when cooked together, the vegetables will turn into porridge.

You will need:

• 2 duck legs
• 50 ml honey mustard sauce
• 1 handful of dried thyme
• 2 handfuls of salt
• 1 tsp vegetable oil
• 2 pinches ground black pepper

Preparation

1. Wash duck legs in water and remove dirt or feather residues from the skin, if any. Place the legs in a salad bowl or deep bowl. Add dried thyme and salt. If you have fresh thyme, rinse it, chop it finely and add it to a container. Pour in the honey mustard sauce and mix gently. Leave on for at least 30 minutes, maximum overnight, so that the meat is enveloped in the aromas of herbs and honey with mustard. If you wish, you are free to add other spices, for example: ground dried paprika, oregano, rosemary, etc.

2. As soon as the marinating time is over, place the duck legs in a fireproof dish oiled with vegetable oil, preferably a ceramic one with a lid, and place it in a cold oven. Turn on the oven at 200C and bake the legs for about 2 hours. Then turn off the oven and let the food cool slightly before removing the mold.

3. Baked duck legs will have a golden, appetizing crust and a lot of juice or fat released - you can drain it into some container with a lid and place it in the refrigerator for use later.

4. Put the ruddy legs on a dish and serve hot along with various sauces or sour cream, fresh herbs.

Baked duck legs is a delicious and juicy poultry dish, especially if it has been languishing in the oven for at least 2 hours. It then begins to taste like stew - the meat becomes tender, melts in the mouth and perfectly exfoliates from the bones. Baked duck legs are the perfect duo for any side dish, especially cereals or vegetables. For the recipe, you do not need to use this particular part of the bird, you can purchase duck breast and other parts of the carcass. If you are going to add vegetables to baking, then you need to do this 30-40 minutes before the end, since when cooked together, the vegetables will turn into porridge.

Ingredients

• 2 duck legs
• 50 ml honey mustard sauce
• 1 handful of dried thyme
• 2 handfuls of salt
• 1 tsp vegetable oil
• 2 pinches ground black pepper

Preparation

1. Wash duck legs in water and remove dirt or feather residues from the skin, if any. Place the legs in a salad bowl or deep bowl. Add dried thyme and salt. If you have fresh thyme, rinse it, chop it finely and add it to a container. Pour in the honey mustard sauce and mix gently. Leave on for at least 30 minutes, maximum overnight, so that the meat is enveloped in the aromas of herbs and honey with mustard. If you wish, you are free to add other spices, for example: ground dried paprika, oregano, rosemary, etc.

2. As soon as the marinating time is over, place the duck legs in a fireproof dish oiled with vegetable oil, preferably a ceramic one with a lid, and place it in a cold oven. Turn on the oven at 200C and bake the legs for about 2 hours. Then turn off the oven and let the food cool slightly before removing the mold.

21.01.2019

As practice shows, housewives often buy chicken legs in stores. And you try to bake duck legs in the oven. The recipe will surprise you with its simplicity, and the dish will win you over with its incredible taste and aroma. Even in the menus of French restaurants such dishes are found, and they are considered a delicacy, a gastronomic masterpiece. It is about duck legs that will be discussed in today's article.

Fine French cuisine

Duck legs can be bought either chilled or frozen at almost any supermarket or meat pavilion on the market. Of course, fresh frozen meat will be juicier. But if you follow all the subtleties of defrosting duck legs, then such a product will turn into a gastronomic masterpiece.

By and large, it doesn't matter which part of the duck carcass you bake. The cooking rules are the same. First of all, the product is processed. If you see the remnants of feathers on the skin, then you should certainly pluck them out, and scorch the skin itself over a gas burner.

Perhaps, it is not worth saying that meat of any kind is washed and thoroughly dried before heat treatment. The next step is pickling. If you are cooking duck legs, then it is absolutely impossible to skip such an important step, otherwise the meat will turn out to be bland and tough.

As for the marinade, the choice is almost unlimited. The easiest way is to grate the duck legs with coarse salt, dried rosemary, cumin and a mixture of ground peppers.

Advice! It is advisable to marinate the duck legs for at least 24 hours. Then the poultry meat will be saturated with the aroma of a blend of seasonings and baked will be even tastier.

As a marinade for duck legs, ordinary table mayonnaise or sour cream with an average percentage of fat is suitable. But such sauces quickly get bored, and you want something unusual, original.

Then pay attention to freshly squeezed fruit juices. Orange or apple juice will help you to fully reveal the taste of duck meat. It is undesirable to take pasteurized drinks, they do not have such a concentration of acid as in natural ones.

Pickle options:

• store mustard, including granular;
• soy sauce;
• dry white wine;
• balsamic vinegar;
• lingonberry puree;
• dark or light beer, etc.

You can choose any marinade you like and try to experiment. A lot depends on the marinade, so do not underestimate its role in the preparation of baked duck legs.

Cooking Notes:

• the amazing taste of baked duck legs lies in the duration of the pickling: the longer, the better;
• do not forget to add spices and herbs;
• if you do not feel the balance of seasonings well, use store-bought universal kits designed for cooking poultry;
• add garlic cloves and hot peppers to duck legs, they will give the bird a piquant taste;
• soy sauce with honey gives a spicy taste to duck legs;
• in the process of baking, periodically, the legs are poured with melted fat, which is released from the meat;
• if you do not want to constantly water the duck legs with fat, take aluminum foil or a sleeve for baking;
• add vegetables or rice grits to prepare a side dish right away;
  duck legs can be baked with apple and orange slices, you get a dish worthy of a festive table.

Some cooks, before baking, remove the skin from the duck legs, leaving only the sirloin. This is optional, but to ensure the meat is cooked evenly, pierce the skin with a toothpick in several places.

Such a treat, originally from French cuisine, will win the hearts and stomachs of gourmets from the first bite. At home, the treat is called “confit” legs. You can easily prepare them in your home kitchen. You don't have to go to a restaurant to enjoy the food of French origin.

Ingredients:

• fresh frozen duck legs - two pieces;
• dried rosemary - ½ tsp. spoons;
• spices and herbs.

Preparation: