Slow Roast Duck Legs (served with Sautéed Apples and Potatoes Mash)2021-06-25
- Servings : 2
Duck legs, unlike duck breasts, are usually cooked slow into confit. In my recipe I have roasted them in the oven on a low heat to allow the fat to be rendered and get a confit like result.
Duck confit (confit de canard) is a classic French preparation and a luxurious dish! It can be served with potatoes, cooked fruits, mixed salad, braised green lentils, Cherry or cranberry sauce… the choice is yours!
- 2 duck legs, pat dried and pricked all over with a needle or the tip of a sharp knife
- Enough sea salt to cover the legs
- A little bit of oil
Let the duck legs rest, after pricking and salting them, for at least half an hour at room temperature.
Put the legs smeared with a little bit of oil in an oven safe dish and let them cook slowly for at least 90 to 120 minutes. After this time, their fat must has melted and their skin gotten slightly crispy.
At this stage turn up the heat to 190 C. After 10 or 15 minutes the skin of the duck legs will be golden brown and real crispy. Remove from the oven and let it rest few minutes before eating.
Save the fat after straining it and keep it in the fridge for further use. Serve the duck with a creamy mash of 2 kinds of potatoes (white and sweet) and apples sautéed in butter, if you like to follow the rest of my recipe.