If you're not yet ready to take on a whole duck stuffed with apples, 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 in the oven. Duck meat is tender, dense, it is juicier and fatter than chicken, and it is almost impossible to “overdry” it during cooking.

Duck legs in the oven - recipe

Ingredients:

For the dish:

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

For sauce:

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

Cooking

Preparing duck legs for roasting. We cut off excess fat, carefully cut the skin in several places, trying not to damage the meat. So the fat will be easier to melt and a crispy crust will form.

We rub the legs well with a mixture of salt, pepper and thyme, wrap in cling film and keep a couple of hours at room temperature, or better put in the refrigerator overnight.

After the legs, rinse in cold water, dry with a paper towel. We put it in a roasting pan and put it in the oven for 2 hours, heated to 150 degrees. Duck legs are best baked for quite 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. The resulting puree is wiped 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!), We introduce it to the raspberry-orange mixture.

Bring the sauce to a boil and keep it 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.

Drizzle the roasted duck legs with the sauce. The garnish should be very simple, neutral. A light green salad is 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 oven cooking options, you will feel more confident as a cook and be able to take on more complex orders from your family.

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

Take 2-3 pieces. Remove excess fat on them, which you can then use for other dishes. Make cuts in the skin so that the fat melts better during baking and makes the thighs rosy and attractive. Now rub the legs with salt, pepper and your favorite seasonings. Wrap in cling film and leave for 3 hours to absorb the spices. And if you put your thighs in the fridge overnight, even better!

After the required time has elapsed, remove the legs, wash, pat dry with paper towels and send to a warm oven. 150 degrees will be enough. Since duck is tougher, it should be baked longer. 2 hours will be enough. After 1 hour has passed, you should pour 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 who have skin diseases and visual impairment.

Legs with potatoes

Duck is a classic of a delicious dinner. No need to prepare a separate side dish - everything is baked immediately 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

Cooking

Wash the meat and let dry. Sprinkle 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 circles. Sprinkle with salt and pepper.

Line a baking sheet with foil and place the legs and potatoes on it. Cover the top with foil and seal the edges well. Send the legs with potatoes to the preheated oven for 80-90 minutes. Set the temperature to 220 degrees. 15 minutes before cooking, you can bend the edges of the foil so that everything is browned.

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

Or a quiet family dinner does not involve the presence of 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 in the oven. Duck meat is tender, dense, it is juicier and fatter than chicken, and it is almost impossible to “overdry” it during cooking.

Duck legs in the oven - recipe

Ingredients:

For the dish:

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

For sauce:

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

Cooking

Preparing duck legs for roasting. We cut off excess fat, carefully cut the skin in several places, trying not to damage the meat. So the fat will be easier to melt and a crispy crust will form.

We rub the legs well with a mixture of salt, pepper and thyme, wrap in cling film and keep a couple of hours at room temperature, or better put in the refrigerator overnight.

After the legs, rinse in cold water, dry with a paper towel. We put it in a roasting pan and put it in the oven for 2 hours, heated to 150 degrees. Duck legs are best baked for quite 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. The resulting puree is wiped 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!), We introduce it to the raspberry-orange mixture.

Bring the sauce to a boil and keep it 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.

Drizzle the roasted duck legs with the sauce. The garnish should be very simple, neutral. A light green salad is best.

Duck legs with apples

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

Cooking

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

We take the roast out of the oven, pour the fat that has come out on top and send it back to the oven for half an hour - to 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 home?

Recipes for duck legs come with cooking in a pan or in the oven. Duck is an excellent meat. But there are many nuances in its preparation. After all, the 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 cook it deliciously, but also 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 st. water;
• orange peel;
• salt pepper.

Cooking method

Add salt, 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 put it 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 to cook over low heat until the duck is tender. Remove the lid and simmer for an additional few minutes until the sauce is quite thick.

Pour the sauce into a gravy boat, sprinkle with orange zest. Put the legs on a large plate, sprinkle with zest, pour plenty of sauce on top. Serve hot. Rice can be used 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. Salt, 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.

Gently wash the young potatoes and clean from dirt. Cut large potatoes into wedges and small ones into halves. Salt them. Wash apples, peel, remove pits and cut into slices. Peel the onion from the husk, chop.

In a baking sheet with high sides, put layers of meat fat, onion slices, duck legs. Close the lid or tighten with foil. Preheat the oven (200 degrees). Send the baking sheet to the oven so that the fat begins to melt.

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

A few minutes before cooking, remove the foil, allowing the crust to acquire a golden hue. Serve the bird 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 st. l. spices;
• 0.5 tsp garlic.

Cooking method

Remove excess fat from the legs. Cut the skin crosswise, but in no case the meat itself. Mix all ingredients for the marinade and coat the duck with it. You need to rub it in very carefully. Then put the meat in a container with a tight-fitting lid. Place in refrigerator for 24 hours. Take out the duck, put in a roasting sleeve. In no case do not make punctures!

Send to cook in a preheated oven (180 degrees) for about an hour. Duck leg confit will be ready when it is a deep golden color, sloping 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 let your imagination run wild. The 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 garlic cloves.

Cooking method

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

Put the meat on a hot frying pan and fry it in oil over high heat so that they are browned. Fried legs should be sent to the slow cooker. Put the grapes on the duck. Close the slow cooker, put it on the “Baking” mode and simmer for more than an hour.

Roasted duck legs are a very refined and fantastically tasty dish.

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

Baked duck legs are a tasty and juicy poultry dish, especially if it has been languishing in the oven for at least 2 hours. Then it begins to taste like stew - the meat becomes tender, melting in the mouth and perfectly exfoliates from the bones. Roasted duck legs are the perfect duo for any side dish, especially cereals or vegetables. For the recipe, you do not have 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, as the vegetables will turn into porridge when cooked together.

You will need:

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

Cooking

1. Rinse duck legs in water and remove dirt or feather residues from the skin, if any. Put the legs in a salad bowl or deep bowl. Add dried thyme and salt. If you have fresh thyme, wash it, finely chop it, and add it to a bowl. Pour in the honey mustard sauce and stir gently. Leave for at least 30 minutes, up to a maximum of 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, put the duck legs in a refractory dish greased with vegetable oil, preferably ceramic 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 dish cool slightly before removing the mold.

3. Roasted duck legs will have a golden, appetizing crust and a lot of juice or fat that has come out - you can drain it into some kind of container with a lid and place it in the refrigerator to use later.

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

Baked duck legs are a tasty and juicy poultry dish, especially if it has been languishing in the oven for at least 2 hours. Then it begins to taste like stew - the meat becomes tender, melting in the mouth and perfectly exfoliates from the bones. Roasted duck legs are the perfect duo for any side dish, especially cereals or vegetables. For the recipe, you do not have 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, as the vegetables will turn into porridge when cooked together.

Ingredients

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

Cooking

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

2. As soon as the marinating time is over, put the duck legs in a refractory dish greased with vegetable oil, preferably ceramic 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 dish cool slightly before removing the mold.

21.01.2019

As practice shows, often housewives buy chicken legs in stores. Have you tried roasting duck legs in the oven? The recipe will surprise you with its simplicity, and the dish will captivate with its incredible taste and aroma. Even in the menu of French restaurants there are such dishes, and they are considered a delicacy, a gastronomic masterpiece. It is about duck legs that will be discussed in today's article.

haute french cuisine

Duck legs can be bought either chilled or frozen in almost any supermarket or meat pavilion on the market. Of course, freshly frozen meat will turn out 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 saw the remains of feathers on the skin, then they should certainly be plucked out, and the skin itself should be scorched over a gas burner.

Perhaps, it’s 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 insipid and tough.

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

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

As a marinade for duck legs, ordinary table mayonnaise or sour cream with an average percentage of fat content 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 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.

Marinade options:

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

You can choose any marinade of your choice 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 pickling: the longer the better;
• do not forget to add spices and spices;
• if you don’t 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;
• spicy taste of duck legs gives soy sauce with honey;
• during the baking process, the legs are periodically poured with melted fat, which is released from the meat;
• if you do not want to constantly pour fat on duck legs, use aluminum foil or a sleeve for baking;
• add vegetables or rice cereal to immediately prepare a side dish;
  duck legs can be baked with apple and orange slices, you will get a dish worthy of a festive table.

Some cooks remove the skin from the duck legs before baking, leaving only the sirloin. It is not necessary to do this, but to make the meat bake evenly, pierce the skin with a toothpick in several places.

Such a treat comes from French cuisine from the first bite will win the hearts and stomachs of gourmets. At home, the treat is called “confit” legs. You can easily prepare them in your home kitchen. To enjoy a dish of French origin, it is not at all necessary to go to a restaurant.

Ingredients:

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

Cooking: