AuthorJulia ForesekCategoryFrench, Main Course, Slow Cooked & Braised DishesDifficultyIntermediateCure the Duck:
Rub the duck legs with salt. Place them in a shallow dish with garlic, thyme, bay leaves, peppercorns, and orange zest if using. Cover and refrigerate for 24-48 hours.
Rinse and Dry:
Rinse the salt and seasonings off the duck legs under cold water. Pat them dry with paper towels.
Slow Cook:
Preheat your oven to 250°F (120°C). Melt the duck fat in a Dutch oven or an oven-safe pot. Once melted, add the duck legs so they are completely submerged in the fat.
Place the pot in the oven and cook for 2 to 3 hours, or until the meat is very tender and almost falling off the bone.
Crisp the Skin (Optional but recommended):
To serve, remove the duck from the fat and place skin-side down in a hot skillet. Cook until the skin is crispy and golden brown.
Serve:
Serve hot with sides like roasted potatoes, a simple salad, or lentils.
Ingredients
Directions
Cure the Duck:
Rub the duck legs with salt. Place them in a shallow dish with garlic, thyme, bay leaves, peppercorns, and orange zest if using. Cover and refrigerate for 24-48 hours.
Rinse and Dry:
Rinse the salt and seasonings off the duck legs under cold water. Pat them dry with paper towels.
Slow Cook:
Preheat your oven to 250°F (120°C). Melt the duck fat in a Dutch oven or an oven-safe pot. Once melted, add the duck legs so they are completely submerged in the fat.
Place the pot in the oven and cook for 2 to 3 hours, or until the meat is very tender and almost falling off the bone.
Crisp the Skin (Optional but recommended):
To serve, remove the duck from the fat and place skin-side down in a hot skillet. Cook until the skin is crispy and golden brown.
Serve:
Serve hot with sides like roasted potatoes, a simple salad, or lentils.