- 4-6 Duck Leg
- 2 Carrots
- 1 Onions
- 1 Celery
- Koshar Salt
- Freshly Ground Black Pepper
- or lukewarm water Chicken stock
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.
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.
1. Score the duck skin and put the duck in a skillet skin side down.