Slow-roasted duck legs
Ingredients
2 duck legs
Sea salt
Freshly ground black pepper
Minced garlic (amount to your liking)
Chopped shallot (amount to your liking)
Thyme
Preparation
1
Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.
2
Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.
3
Next day, preheat oven to 200 degrees C/400 degrees F.
4
Remove dry mixture and place duck legs in a roasting pan.
5
Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines.
6
Cover loosely with aluminium foil and pop it in the oven for 45 minutes.
7
Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.
8
You get nicely browned duck legs with meat shreddable by a fork.
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About
Crispy brown skin with meat that is shreddable using a fork.
Yield:
2
Added:
Tuesday, February 7, 2012 - 4:55am
