"Slow-roasted duck legs yield tender, juicy meat encased in shatteringly crisp skin, evoking the luxury of classic confit with minimal effort. Perfectly paired with creamy mash of white and sweet potatoes and buttery sautéed apples, this dish transforms simple ingredients into an elegant French-inspired feast."
🥗 Ingredients (3 items)
Method 4 Steps
- 1
After pricking and salting the duck legs, let them rest for at least 30 minutes at room temperature.
- 2
Place the legs, smeared with a little oil, in an oven-safe dish and cook slowly for 90 to 120 minutes, until the fat has rendered and the skin is slightly crispy.
- 3
Increase the oven temperature to 190°C. After 10 to 15 minutes, the skin will be golden brown and crispy. Remove from the oven and let rest for a few minutes before serving.
- 4
Strain and save the rendered fat for future use; store it in the fridge. Serve the duck with creamy mash made from white and sweet potatoes and apples sautéed in butter, if desired.
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