Duck Legs cooked in a Bag
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 
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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 |