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Slow-Roasted Duck Legs
Duck legs cooked for hours at a gentle heat in their own fat until the meat falls off the bone, then crisped to a deep golden brown. Serve with red cabbage and dumplings..
Cook time
165 min
Servings
4
Ingredients
7
Nutrition
per serving445 kcal
Calories
30 g
Protein
35 g
Fat
2 g
Carbs
Instructions
- 1
Heat the oven to 140 °C. Pat the duck legs dry and rub them all over with salt and pepper.
- 2
Cut the onions into wedges and put them in a roasting dish with the crushed garlic cloves and thyme. Lay the duck legs on top, skin side up.
- 3
Pour in the stock, cover the dish and braise the legs for 2 hours, until the meat is meltingly tender.
- 4
Remove the lid, raise the heat to 200 °C and roast for a further 30 minutes, until the skin is crisp and golden brown.
- 5
Let the legs rest briefly. Strain the pan juices, season them and serve as a sauce with the duck.
