Baked Duck Legs
Main Dishes • Russian
Description
You can shorten the cooking time in 2 ways: 1. Marinate the legs in yogurt for about 10 hours, and wash it off before cooking. This method works very well with wild duck — it turns out incredibly tender! 2. Increase the temperature to 200–220 degrees Celsius right away, but then you won't get that slow-cooked duck. If possible, I recommend slow-cooking it for a couple of hours without opening the foil at a temperature of 160–180 degrees Celsius! Enjoy your meal!
Ingredients
- Duck wings 35 oz
- Carrot 20 oz
- Salt to taste
- Ground Black Pepper to taste
- Ground Nutmeg to taste
- Rosemary to taste
- Thyme to taste
Step-by-Step Guide
Step 1
Wash the duck legs and trim excess fat. Place them in a large container, sprinkle with salt and ground black pepper to taste, and mix. Let them sit.
Step 2
Peel the carrots. You can use a lot of carrots — they won't ruin the flavor. Cut them into large, random shapes — rounds, sticks. You can also add potatoes in the same way!
Step 3
Arrange the duck legs in a deep baking tray. Sprinkle with ground nutmeg, add sprigs of rosemary and thyme. You can drizzle a little olive oil on top. Surround with the carrots. Cover the tray tightly with foil. Place it in the oven and set the temperature to 160–355°F.
Step 4
After 1 hour and 20 minutes, remove the foil from the tray, increase the temperature to 430°F, and leave the legs for another 7–10 minutes until the skin is crispy.
Step 5
Remove from the oven, plate, and serve.
Step 6
Mashed potatoes make a great side dish.
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