How Long Do Duck Legs Take To Cook
Print me
Introduction
This is one of those leave 'em and love 'em meals. For all the ease of express-style food, there is a lot to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend supper than the answer to your everyday exhaustion issues. You don't need much alongside, perhaps a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves.
This is resolutely not a dish for fat-phobes.
For US cup measures, use the toggle at the top of the ingredients list.
This is one of those leave 'em and love 'em meals. For all the ease of express-style food, there is a lot to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend supper than the answer to your everyday exhaustion issues. You don't need much alongside, perhaps a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves.
This is resolutely not a dish for fat-phobes.
For US cup measures, use the toggle at the top of the ingredients list.
As featured in
-
KITCHEN
2010
As featured in
-
KITCHEN
2010
Ingredients
Serves: 2
Metric Cups
- 2 duck legs
- 2 baking potatoes or 500g / 1lb other maincrop potatoes
- 3 - 4 sprigs fresh thyme
- sea salt flakes
- freshly ground black pepper
- 2 duck legs
- 2 baking potatoes or 500g / 1lb other maincrop potatoes
- 3 - 4 sprigs fresh thyme
- kosher salt
- freshly ground black pepper
Method
- Heat the oven to 180°C/160°C Fan/350°F. Get out a smallish roasting tin that can go on the stove, and sear the duck legs, skin-side down over medium heat, until the skin turns golden and gives out some oil. Keep an eye on the duck while you cut the potatoes into approx. 3cm / 1½-inch cubes. I don't peel them.
- Turn the legs over, preferably using a thin spatula, and taking care to dislodge the legs without ripping the skin. If the legs are very stuck on, it means they haven't crisped up enough yet.
- Arrange your potatoes around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and sprinkle with salt and pepper, before putting into the oven.
- Cook for 2 hours, for optimal outcome, which is crisp-skinned and tender-fleshed duck and potatoes that are crunchy on the outside and divinely soaked through with duck fat on the inside, though both should be ready to eat after 1½ hours. I used to turn the potatoes over while cooking this, but have decided it is not necessary and, indeed, not desirable.
- Heat the oven to 180°C/160°C Fan/350°F. Get out a smallish roasting tin that can go on the stove, and sear the duck legs, skin-side down over medium heat, until the skin turns golden and gives out some oil. Keep an eye on the duck while you cut the potatoes into approx. 3cm / 1½-inch cubes. I don't peel them.
- Turn the legs over, preferably using a thin spatula, and taking care to dislodge the legs without ripping the skin. If the legs are very stuck on, it means they haven't crisped up enough yet.
- Arrange your potatoes around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and sprinkle with salt and pepper, before putting into the oven.
- Cook for 2 hours, for optimal outcome, which is crisp-skinned and tender-fleshed duck and potatoes that are crunchy on the outside and divinely soaked through with duck fat on the inside, though both should be ready to eat after 1½ hours. I used to turn the potatoes over while cooking this, but have decided it is not necessary and, indeed, not desirable.
Try This Tip
Stop potatoes boiling over
Asked and Answered
Steaming Then Roasting Duck
Tell us what you think
What 2 Others have said
- Posted by Fluffmeister on 12th May 2021
This was delicious, and very easy - at first, I didn't think it would work as the potatoes are above the level of the rendered duck fat, so I thought they would cook and be crispy at the bottom but not the top - but they were perfect!
- Posted by LipstickLibrarianXOXO on 25th April 2021
Such a delicious meal for weekends, guests. I had to remove the rendered duck fat as it was just too much. I added rosemary sprigs as well as thyme. For accompaniments I added new potatoes and chunks of apples halfway through. After the duck finished roasting, I removed the contents to a platter, then added kale to the fat, turning it over until softened slightly. The duck was served on the bed of kale and potatoes and apples. I might try this again with a dollop of Dijon mustard and some white wine whisked into the duck fat to make a bit of sauce, or a splash of fresh orange juice as it needs something acidic to cut through the richness
Show more comments
Other recipes you might like
Roast Duck with Orange, Soy and Ginger
Lamb Cutlets With Mint, Chilli & Golden Potatoes
Chinese Pancakes for Crispy Duck
Spicy Honey Brushed Thighs and Greek Potatoes
Join in
How Long Do Duck Legs Take To Cook
Source: https://www.nigella.com/recipes/roast-duck-legs-and-potatoes
Posted by: choudhurysorge1977.blogspot.com
0 Response to "How Long Do Duck Legs Take To Cook"
Post a Comment