Farmyard Duck Legs
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Ingredients
100% Duck
Nutritional values
Per 100 Gram.
Nutritional values
Energy kcal |
400 |
Energy kJ |
1650 |
Fat |
39 |
Saturated fat |
13 |
Carbohydrates |
0,0 |
Sugars |
,00 |
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 roas
ting 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 |
|
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. |