Sunday, February 26, 2012

Roasted Duck Legs with Potatoes

I love to eat duck. If I am dining out at a restaurant and there is duck on the menu you can pretty much guarantee that that is what I will be ordering. I have not, however, cooked it. Most recipes I have found have seemed too complicated.

While at the grocery store the other day there were some duck legs on sale. I bought them on impulse. After Google-ing duck leg recipes I found this one from Nigella Lawson on the Food Network website. It is so incredibly easy and the flavors are fabulous! I've read a lot about duck fat fried potatoes but had never had them. Now I know what all the hype is about. This recipe tastes straight out of a French bistro but is essentially a one-pot wonder!

  • 2 duck legs
  • 2 baking potatoes or 1 pound other large white-skinned potatoes
  • Few sprigs of fresh thyme
  • Salt and pepper


Preheat the oven to 400 degrees F.

On the stove, heat a small roasting pan or oven-safe skillet and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.

Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.

Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.

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