Duck Legs With Vegetables

Name: Duck Legs With Vegetables
Prep time: 30 min
Total time: 2 h 30 min
Yield: 3 Servings
Cuisine: Mediterranean
Ingredients: Duck Leg: 4 legs Trimmed of the excess fat; Onions: 1 large; Carrots: 3; Celery: handful; fennel: handful optional; Chicken Broth: 2 cups home made; Atlantic Sea Salt; Freshly Ground Black Pepper

Cuisine:

Mediterranean

This duck legs recipe is an amazing Mediterranean celebration dish

150 minutes
Serves 3
Medium

Ingredients

4 legs Trimmed of the excess fat Duck Leg
1 large Onions
3 Carrots
handful Celery
handful optional fennel
2 cups home made Chicken Broth
Atlantic Sea Salt
Freshly Ground Black Pepper

Directions

This duck legs recipe is an amazing Mediterranean celebration dish. You can have it on a weekend lunch or dinner or on a celebration and special occasion. I found a local supplier of ducks not too long ago and I fall in love with cooking ducks. The ducks are an unbelievable upgrade to my meals and I will publish more outstanding duck recipes soon. They are a great addition to my low carb Mediterranean cooking.

These duck legs are so good and fatty unlike chicken 1 or 2 legs of duck is enough to make you full. making the duck legs is easy but it takes some time. To start you have to cook the duck legs in a skillet with the skin side down. We will cook them until they get a nice brown color over medium heat. While the dish is cooking it’s a great time to start heating the oven to 200 c/400f and also cut the vegetables. For this recipe we used onion. celery stalk, carrot and you can also add fennel and chicken stock. For a side dish, i cooked sweet potatoes and cauliflower with some garlic and onion mixed with olive oil.

When the legs are evenly cooked and getting a nice brown color turn them and cook them for another 1-2 minutes. Take out the duck legs and put aside along with most of the fat and cook the vegetables with the remaining fat. It should take about 10 to 15 min to cook the vegetables. When they softened bring the duck legs back to the pan skin side up. Add the chicken stock to the pan and cover the legs halfway only. Bring to boil. When boiled it’s time to move everything to the preheated oven for 30 min.

After 30 min lower the oven heat to 175c/350f and let it cook until the duck is tender it will take 30min to 90 min. The duck is ready when you can easily cut the duck meat with a knife. You can keep it in a warm oven a little longer up to one hour. Serve hot with a side dish of your choice.

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Steps

Done

Cooking

1. Find a large enough skillet and put all the duck legs with skin side down. Heat the skillet in medium heat
2. Heat the oven to 400f/200c and cut and peel the vegetables.
3. Brown the legs evenly. sprinkle with salt and pepper.
4. When the duck legs are nicely browned turn them over and cook for another 1 or 2 minutes.
5. Remove the duck legs and most of the fat and cook the vegetables in the same pan for 10 min until softened and browned.
6. Add the duck legs back to the pan skin side up.
7. Add the chicken broth about halfway up the chicken legs and not covering it completely. Bring to boil and move to the oven

Done

Stove

1. Move everything to the stove for about 30 min and then lower the heat to 350f/175c
2. Continue cooking until the duck gets a nice color and tender and the liquid is reduced. It takes at list 30 min
3. You can leave the duck a little longer in a hot stove for up to one hour.