Slow-roasted duck legs
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 16.74
- Health score: 6.00
- Weight Watcher points: 8.00
Summary
Slow-roasted duck legs might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 381 calories, 46g of protein, and 20g of fat per serving. This recipe serves 2. For $1.85 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. This recipe from Foodista requires thyme, shallot, pepper, and garlic. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 53%, this dish is solid. Try Slow-cooked duck legs in Port with celeriac gratin, Pan Roasted Duck Legs with Black Cherry Sauce, and Braised Duck Legs and Sautéed Duck Breast for similar recipes.
Ingredients
duck legs2
sea salt2 servings
pepper2 servings
garlic2 servings
shallot2 servings
thyme2 servings
Instructions
Step 1
Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.
Step 2
Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.
Step 3
Next day, preheat oven to 200 degrees C/400 degrees F.
Step 4
Remove dry mixture and place duck legs in a roasting pan.
Step 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.
Step 6
Cover loosely with aluminium foil and pop it in the oven for 45 minutes.
Step 7
Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.
Step 8
You get nicely browned duck legs with meat shreddable by a fork.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, paleolithic, primal, whole 30