.JPG)
You'll need:
duck legs (1-2 per person)
salt
a pin or small sharp knife
Prick the skin on the duck legs all over with a pin or pointy knife. Don't go all the way to the meat-- you just want to make little holes for the fat to escape through the skin. Sprinkle pricked legs with lots of salt and let sit 20-60 minutes.
.JPG)
Place duck skin side up in baking dish that's just large enough. Put in oven at 300 degrees (don't preheat) and let cook slowly for about 90 minutes.
.JPG)
When the skin starts to look crispy, crank up the oven to 375 until it's really crispy-- about 10 minutes. Remove from oven and let cool 15 minutes before eating.
If there are leftovers, eat the skin off of them *now* because it'll never be as good again.
4 comments:
this is amazing.
This looks so delicious! I have never made duck before, but it sounds simple. Was it easy to do?
Since you've been in France, your food presentation seems a little drab (in other words, not your usual, bright, coordinated meals)- perhaps the weather is poor there?
Anon2: The duck was super easy. The weather's been pretty bad-- today it finally hit temperatures above freezing-- but mostly we just don't have a lot of bright indoor light, and our dinners have been late enough that there's no hope of natural light. I've also not really had the time or patience to stage good shots. I'll work on it!
Glad you liked the recipe! And this is just the "fast" technique -- real, home-cured confit is even better!
Post a Comment