Duck legs - how to cook?

[jamiebae]

I've just bought some duck legs, what shall I do with them?!

Open to suggestions here, I would confit them but I don't have time or enough duck fat to do that

[Don]

Duck legs are best roasted with a little rosemary and sea salt, IMO.

The good thing is that they are so fatty you can keep going unti the skin is crisp - and the meat will still be moist. That doesn't work so well with duck breast that, to be honest, is best cooked pink. (Again IMO).

[jamiebae]

Sounds like a good plan, I have plenty of sea salt, and masses of rosemary in the garden so might give that a try

[jamiebae]

Roast them on a rack (as I'd normally do with a fatty meat like pork belly) or put them straight in a tin like a chicken?

[grumbledoak]

I would prick the skin with a fork and roast them on a rack. I'd be tempted to go easy on herbs and catch the fat in a drip-tray for future roast potatoes (it freezes well, too).

[jamiebae]

grumbledoak said:

I would prick the skin with a fork and roast them on a rack. I'd be tempted to go easy on herbs and catch the fat in a drip-tray for future roast potatoes (it freezes well, too).

I have done exactly the above, and I'm just deciding if I should roast some potatos under them as they cook....

[grumbledoak]

jamiebae said:

I have done exactly the above, and I'm going to roast some potatoes under them as they cook....

EFA. You know you want to.

[Melman Giraffe]

For me you can't beat Confit

[jamiebae]

Well they were very nice indeed thanks, and I did do the roast potatos with them

Confit is indeed great, but takes far too long for a week-day supper. I am looking forward to my trip to France in a couple of weeks when I'll have duck confit with rasins and red cabbage at my favourite little restaurant over there

[Lefty Guns]

How long did you cook them for? And I assume you parboiled the tatties?

[dougc]

Hmmmmm Cassoulet

[jamiebae]

Lefty Guns said:

How long did you cook them for? And I assume you parboiled the tatties?

I think it was about 90 mins at 170 or so and yes, the spuds were par-boiled first

[Lefty Guns]

jamiebae said:

Lefty Guns said:

How long did you cook them for? And I assume you parboiled the tatties?

I think it was about 90 mins at 170 or so and yes, the spuds were par-boiled first

I'm gonna do this at the weekend!

[AtWork]

This is brilliant: Duck, orange and prune casserole
http://www.bbc.co.uk/food/recipes/database/duckora...

[timhum]

Brown the duck legs and place in a casserole dish, gently fry some onion until soft and golden, add to duck together with crushed clove of garlic, sprig of rosemary, carton of passata and tin of beans ( I like butter beans but use your favorite and season well including a pinch of chilli powder and half a teaspoon of sugar. Cook on a low heat for 1 to 1 1/2 hours.

[fastfreddy]

Confit them. It's the best way and then they can be used in a salad, with mash, in a cassoulet or stored in the fat for later use.

However, if you don't have the time or the fat to do that, just prick the skin all over and roast at 220 for 30-40 minutes. The good thing about duck is that you can roast it a long time without it drying out. Just make sure the skin is crisp.

[HereBeMonsters]

I did one for about an hour on Sunday, and it was tough as old boots. Last night I did the other one from the same packet for just over two hours, and it was lovely. I think legs need longer than breasts to tenderise...

[Mobile Chicane]

Bone and grill on the BBQ. Enjoy in the society of a good Burgundy.