Duck Legs

If you like duck, try this recipe. It is easy to cook and anyone can do it. Duck confit is on the top of my list of favorite foods. I have made different dishes using duck confit over the years. My claim-to-fame recipe is Duck Quesadillas. Making duck confit is fun, however it is time-consuming and you need a lot of duck or goose fat. In the past, I have bought pre-made duck confit and there is nothing wrong with that. I freeze it, knowing I always have something very tasty in my house. I make a pasta dish with cabbage and duck confit that is delicious. My girlfriend, Marie, has promised me another dish that her French grandmother used to make. Duck confit or confit de carnard is a centuries-old process of preservation that consists of salt-curing a piece of meat and then cooking it in its own fat. You will find it in the rich cuisine of southwestern France. I had some duck confit while visiting France that was to die for, crisp skin with tender meat.

Click on the picture to read about one of my favorite restaurants in Capitola and the recipe for these delicious duck quesadillas

Every year, I prepare a birthday dinner for my friend, George. My best one was cooking a goose years ago. It was delicious and I will have to make it again and post the recipe. This year, I remembered a recipe from Sara Moulton that was in my fowl folder. I had been wanting to make it for years, but had forgotten about the recipe. (I have been known to get sidetracked easily.) This recipe is an easy alternative to preparing duck confit without using goose or duck fat.  You cook it in a Reynolds Oven Bag. “Why not?”, I thought it was worth a try. Sara Moulton is a great cook and I always enjoy watching her on TV. Click here for her website and the original recipe.  She used a whole duck. I decided to only use duck legs. (I like my duck breasts cooked differently.)
I served my duck legs with my red cabbage and roasted parsnips, sweet potatoes and fingerling potatoes. I made a gravy too, although that is not necessary

Click on the picture for the recipe of my roasted vegetables

Click on the picture for the recipe of my German style red cabbage .

I used the Reynolds Turkey Size bag (19-23.5 inches) to cook the legs. I put the bag in my large turkey pan to cook. You don't want the legs touching each other. Always add flour according to recipe. I added 1 TBS of flour that keeps the bag from bursting. When you put the plastic bag in the pan, allow room for the bag to expand  in the oven during cooking without touching the heating elements, walls or rack. The bag should not hang over the rim of the pan you are using. Make sure you spray vegetable oil in the bag, so the legs don’t stick to the bag.

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Ingredients

(serves 6)
​

1 large oven cooking bag
1 large zip lock bag
6 large duck legs 
1 ½ TBS salt
1 ½ TBS minced garlic
1 ½ TBS finely chopped fresh thyme 
1 tsp. ground allspice 
1 bay leaf
1 TBS flour

Directions

Combine the salt. garlic, thyme, allspice, and bay leaf in a small bowl. Mix well and rub the mixture all over the legs. Place the duck legs in a plastic bag with a resealable closure and marinate in the fridge for 24 hours.

Preheat the oven to 300˙F. Spray the inside of your bag with with vegetable oil. Make sure you spray the bag well to prevent the legs from sticking. Place the bag in a large pan. I used my turkey pan. Rub the marinade from the duck legs with paper towels and place the legs in a flat layer inside the bag. Seal the bag and follow the bag manufacturer’s instruction for providing proper ventilation during cooking. I made six slits in my bag. Cook the legs for one hour and 45 minutes. Check and see if the legs are tender. Mine were perfect. Let them cool until you can handle them. Slit open the bag and take the legs out. Carefully pour off the duck fat. Add some water in the bag and try to get all the juice. Put the juice in a separate dish. I used it for my gravy.  You can just throw the bag away, but I like to use the juice and the duck fat.

Before serving, heat a large nonstick skillet over medium-high heat. Place the legs skin-side down in the skillet and fry until the skin is crispy and the leg is heated through, 3-4 minutes. 

Guten Appetit
recipe by Sara Moulton
©sunnycovechef