I have always enjoyed eating duck but I only recently started cooking it at home. If you want to knock the socks off your guests and cook them duck legs! It's almost impossible to over cook duck legs (won't say the same for duck breasts)! Slow cooked and glazed - these legs smell yummy and taste delicious - if you aren't a legs person, you will be after you try these!
Ingredients
2 Duck legs
Red wine and balsamic glaze (check out my previous post)
salt
olive oil for frying
Process:
1. Pre heat oven to 380 F/200 C. Heat a pan with a tablespoon of olive oil. Rub salt and a little olive oil on to the duck legs and place skin side down on the hot pan.
2. When the skin is browned, move the duck legs (skin side up) to a oven proof pan lined with baking parchment. Brush the red wine and balsamic glaze on the duck and place in the oven. Turn the oven down to 350F/180C.
3. Check every 20 minutes and baste with the glaze. When the duck legs are tender (40 mins to an hour) take out the duck legs and brush with the glaze.
Top Tip: Serve this with polenta. Slice the polenta into 1/2 inch thick slices and pan fry until crispy on both sides. Plate the polenta on to a plate and sprinkle green onions on the duck. Done! This dish is great if you have guests over, minimum fuss and it doesn't need much supervision. I used a sprinkle of togarashi (its a Japanese condiment) over the top of the duck. It adds great colour and little kick!
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