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Feb 9, 2005 03:40 PM

Duck Leg recipe help needed

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I have two beautiful duck legs at home, and don't want to confit them.

I considered braising them for a couple of hours, but I am not sure that's the best method since I adore crispy skin... I came across a recipe, linked below (for copywrite purposes) which sounds like it could be delicious, but I'm really concerned with the cooking method.

Could browning and 15 minutes in the oven really be enough time to thorougly cook a duck leg?

Meanwhile, if you have any recipes you love, please do share!

Link: http://www.abc.net.au/farnorth/storie...

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  1. I can't comment on the cooking time because I have never tried. I like duck legs slow-cooked.

    I can tell you that if you braise a duck leg you can still crisp the skin in the oven or in the broiler at the end.

    2 Replies
    1. re: JudiAU

      If completely defrosted and at room temp, we cook these at 450 for a few minutes, turn it down to 375 or 400 and about 15-20 minutes.

      1. re: Jeanette

        Thanks, all!

        Jeanette - what is the texture of the meat like with a short cooking time like this? I tend to NOT love the "falling apart" texture of confit, and think I might prefer your version better...

        Do you use a glaze or anything?

    2. How about a duck ragu over pasta?

      Link: http://seattletimes.nwsource.com/html...

      1. One taste of Duck Legs in Red Wine Sauce, as in Paula Wolfert's wonderful The Cooking of South-West France, will have you wondering what all the fuss is about crispy duck skin. My copy of Wolfert is on loan at the moment, else I'd include a paraphrase of the recipe. There's something more-or-less similar (as best as my memory can judge) on Epicurious, originally from Gourmet magazine.

        Link: http://www.epicurious.com/recipes/rec...

        1. Steam leg for 45-1 hour...let dry, brush with glaze and roast in hot oven until skin is crisp. Costco used to carry a raspberry-chipotle sauce that was an excellent glaze.