Thursday, February 2, 2012

Roasted duck legs

What to do with the legs of a duck to get the best outcome. Roast on low heat for a long period of time, then crisp the skin and serve. Save any juice that leaked out and refrigerate in a mold to serve as aspic.

2 duck legs
1 tbsp fresh thyme leaves
2 garlic cloves
1 tbsp olive oil

Preheat the oven to 325F. Sprinkle the legs with salt and pepper, brush with thyme and add the garlic cloves crushed or cut in half.

Sprinkle with oil and seal in aluminum foil. Bake for 90 minutes.

Remove from oven and increase the oven temperature to 450F. Place the duck legs onto a new piece of foil and do not seal. Bake in the preheated oven for 15 minutes, until the skin reaches the desired golden color.

Serve with your choice of sides.

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