Friday, May 23, 2014

Roasted Duck Legs with Potatoes

To be honest, I've eaten and cooked a lot of duck breast, which I love, but have never tried my hand at duck legs.  Unlike duck breast which is best served on the medium rare side, legs are best cooked long until they are fall off the bone tender.  So with that in mind I found this recipe from Nigella and only changed the cook time (which seemed too long to me) and added some sliced garlic.  Such a simple recipe but so delicious, because what's not to love about tender duck with crispy skin and potatoes cooked in duck fat.

Roasted Duck Legs with Potatoes (Nigella Lawson)
2 servings
  • 2 duck legs
  • 2 russet potatoes
  • Salt and fresh ground pepper to taste
  • Fresh thyme sprigs
  • 2 cloves garlic, peeled and thinly sliced

  1. Preheat oven to 400 °F.
  2. Generously salt and pepper the duck legs.
  3. Heat a 12-inch cast iron skillet over medium high heat until hot.  Add the duck legs skin side down and cook until the skin is golden and the legs have released some of their fat.  Turn the duck legs over and remove from the heat.
  4. Cut the potatoes into ¾ inch cubes and add to the skillet with the duck.  Season the potatoes with salt and pepper and sprinkle thyme sprigs over the top of the potatoes and the duck.
  5. Place in the oven and bake for 1 hour occasionally turning the potatoes.  Add the sliced garlic and cook for an additional ½ hour, or until duck is cooked through, the potatoes are brown and crispy and the garlic is cooked through, occasionally turning the potatoes and added garlic.
  6. Remove thyme sprigs and serve with sauteed spinach seasoned with butter and garlic.


June said...

Welcome to the duckleglover's club! Looks delicious - enough so that I'm thinking a trip to the valley for supplies may be in order.

Lorraine said...

June, Thanks for the welcome. These are so simple that I have already made them twice.