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Duck Legs Mediterranean Style

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Ingredients

Adjust Servings:
4-6 Duck Leg
2 Carrots
1 Onions
1 Celery
Koshar Salt
Freshly Ground Black Pepper
or lukewarm water Chicken stock

Nutritional information

339
Calories
10.2g
Fat
2.3g
Saturated Fat
179mg
Cholesterol
617mg
Sodium
8.1g
Carbohydrate
2g
Fiber
3.7g
Sugar
50.3g
Protein
44mg
Calcium
4mg
Iron
219mg
Potassium

Duck Legs Mediterranean Style

Easy recipe for duck legs that anyone one can follow and all the family loves.

  • 150 minutes
  • Serves 3
  • Easy

Ingredients

Directions

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The beginning of 2020 force us to think about comforting food so we came up with these duck legs. The coronavirus (Covid19) is difficult for everyone, but we decided to do what we can. That means keeping our immune system strong and try new recipes. Now more than ever we make sure to eat everything we buy. We started with bone broth, I have fish broth, duck broth and chicken broth in the freezer. The kids love it as soup and I use it for cooking. Bone broth is one of the healthiest things you can consume these days. We also make fermented vegetables and even homemade yogurt. It’s all super simple and saves a lot of money.

Trying to look at the positive side I found out that since there are fewer restaurants open it’s easier to get high-quality products these days. So, our organic vegetables are more versatile than ever and I was able to order home delivery of ethically grown organic ducks. In this recipe, I decided to make a recipe that the whole family loves it’s chicken legs Meditteranean style.

Preparation:

The preparation of duck legs is simple but it takes some time. We start by scoring the skin so that the fat can render away easily.  Now, put the duck legs in a large enough skillet skin side down. Do not heat the skillet before. Cook the duck legs on medium heat.  Brown the duck evenly and make sure not to burn it. Sprinkle salt and pepper as the legs cook. Meanwhile, heat the over to 400f (200c) and cut the vegetables. I used carrots, onions and celery stalk.

When legs are nicely browned, turn them over and sear for just a minute or two. Remove the duck legs and set aside. Remove all but enough fat from the skillet to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally until they begin to brown. It should take approximately 10 to 15 minutes. Return duck legs to the skillet, skin side up, and add the stock (or lukewarm water). The liquid should cover about halfway up the duck legs. Turn the heat to high, bring to a boil, and transfer to oven.

Cook for 30 minutes, then lower heat to 350f (170c). Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck legs are done when a thin-bladed knife pierces the meat with little resistance.

Like I said it’s fairly easy to make the duck legs but it takes time (Same as chicken drumsticks). But trust me the legs are so delicious you’ll love it. I served it with a side of oven-roasted sweet potato and potatoes for the kids for a perfect Meditteranean family feast.

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Steps

1
Done

Stove

1. Score the duck skin and put the duck in a skillet skin side down.
2. On a medium heat brown the duck legs evenly sprinkling them with salt and pepper while cooking.
3. Cut the carrots, onion, and celery stalk
4. When legs are evenly browned, turn them over and sear for another minute. Take them out and put them aside.
5. Remove most of the duck fat (I use it to cook the side dish) and add the vegetables to the skillet. Salt and pepper to tatse.
6. Cook over medium heat for about 10-15 min.
7. Return the duck legs to the skillet, skin side up.
8. Add stock to cover up tp half of the duck legs.
9. Turn heat to high bring to boil and now to the over.

2
Done

Oven

1. Cook for 30 min on 400 f (200c) and then lower the heat to 350f (170c)
2. Continue to cook until the liquid reduced and the duck becomes tender. It should take at list 30 min (most likely it will take about an hour.
You know that it's ready when a knife pierces the meat easily.

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