Farmyard Duck Legs

Farmyard Duck Legs

Description of Farmyard Duck Legs

Beautiful duck legs from the farmyard. This meat is milder in taste and therefore more palatable than wild duck. Our ducks come from European poultry farms.

 

 Vacuum-packing ± 350 grams.

The most delicious flavour combinations with Duck Legs

Duck leg is a delicious treat, especially in winter. Serve with vegetables, such as carrots, parsnips and beetroot. Nice creamy mashed potatoes do perfect justice to this dish. Also tasty when prepared in the oven with bacon, rosemary and baby potatoes.

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Ingredients

100% Duck

 

Nutritional values

per 100g

 

Nutritional values

Energy kcal

400

Energy kJ

1650

Fat

39

Saturated fat

13

Carbohydrates

0

Sugars

0

Protein

12

Salt

0.2

Duck legs can be cooked in the oven or in a frying pan.
If you opt for the oven, preheat it to 170 degrees. Melt goose fat or oil and butter in a roasting pan and place the duck legs in it with the skin side up. Put the pan in the oven and roast the legs for about three hours. Turn the legs over after about 90 minutes. Turn over again with the skin side up after one hour.
When using a pan, roast the legs all around in a casserole with the lid on. Reduce the heat to low and allow the legs to cook until tender for two to three hours.
It is important for poultry to be thoroughly cooked. Maintain a core temperature of at least 70⁰C.

Farmyard duck legs baked in the oven with bacon, rosemary and potatoes

4 Servings

 

Ingredients
Preparation
  • 4 duck legs
  • 1 tsp pink peppercorns, coarsely crushed
  • 2 cloves garlic, crushed
  • 1 tsp ground cinnamon
  • 4 sprigs rosemary
  • 500g small, floury potatoes, peeled
  • 100g bacon

Preheat the oven to 150°C. Mix the pink peppercorns, garlic, 1 teaspoon of salt and the cinnamon. Rub the duck legs with the pepper mixture. Place the legs in a roasting pan or baking dish with the skin side up and place the potatoes, rosemary and bacon around it. Put the dish in the oven and let the duck legs bake for 1½-2 hours until done. Baste them frequently with the fat that melts off the skin and bacon.
Remove the roasting pan from the oven and preheat the oven to 200°C. Place the legs on a plate and pour most of the fat from the pan into a heat-resistant bowl. Keep a thin layer of fat in the roasting pan. Stir the potatoes through the fat and sprinkle with salt and pepper. Place the duck legs between the potatoes. Put the roasting pan back in the oven and roast the vegetables for 20-30 minutes until crispy brown and cooked through.