Home Vegetables How to marinate duck legs. Duck legs for beginners. How to cook duck legs with potatoes in the oven

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How to marinate duck legs. Duck legs for beginners. How to cook duck legs with potatoes in the oven

We would like to warn you right away that this article is intended for novice cooks who are too early to start cooking baked duck or another complex recipe. Let's start small - prepare duck legs. The recipe is simple, so beginners in cooking can use it.

Preliminary preparation

You will need two medium sized legs. First of all, you should prepare them for baking. To do this, remove excess fat and use a sharp knife to make several cuts in the skin, being careful not to damage the meat. Thanks to this simple procedure, the fat will be rendered better, and the leg will become ruddy and very attractive. Now rub the prepared semi-finished products with a mixture of salt, thyme, pepper (spices are taken to taste). Then you should wrap them in cling film and leave for two hours at room temperature. If time permits, leave your preparation in the refrigerator overnight.

Duck legs in the oven

Now your workpieces need to be rinsed well with running cold water, dried with paper napkins, placed in a roasting pan or on a baking sheet and placed in a warm oven (one hundred and fifty degrees) for two hours. Since duck legs are tougher than chicken legs, they should be baked in the oven for a longer time over low heat. During the second hour of baking, baste them several times with fat from the baking sheet.

Preparing the sauce

To make your dish tasty and original, you need to prepare a special sauce. To do this, in a blender, mix two-thirds of a glass of raspberries, orange zest and juice (one small fruit will do), add two teaspoons of red wine vinegar, one tablespoon of dry wine, four teaspoons of sugar. Finely chop one large clove of garlic and fry it a little in duck fat. Then add it to the raspberry-orange mixture. Bring the resulting mass to a boil, stirring constantly. The sauce should reduce in volume by a third and thicken slightly. Now you can add whole raspberries, boil for another thirty seconds, add pepper and salt to taste, and remove from heat. Pour the sauce over the finished baked legs. A light salad of fresh vegetables is best for a side dish.

How to cook duck legs with apples

We hope that you have mastered one of the simplest cooking recipes. Now you can move on to something more complex. You will need four stems, two or three green, sour apples, dried rosemary (two teaspoons), pepper and salt to taste.

As in the first recipe, we cut off excess fat, pepper and salt the meat, wrap it in parchment or cling film and leave it to marinate for several hours. Then heat the oven to two hundred degrees. We make several cuts in the skin and place the legs in a baking dish. Fill the free areas on the baking sheet with apple slices. Cover with foil and place in the oven for an hour. After fifty minutes, remove the dish, pour fat from the pan and return to the oven for another ten minutes, but without foil.

You can serve duck legs with lingonberry sauce, mashed potatoes and

Duck leg baked in marinade

We would like to offer you another great recipe. The main thing about it is the original marinade, which is perfect for duck meat. It's not at all difficult to prepare. To do this, finely chop the onion, do the same with the garlic, grind the black and allspice into powder in a mortar. Place all marinade ingredients in one bowl, add olive oil (3 tablespoons), honey (2 tablespoons), dry oregano (one teaspoon), fruit vinegar and salt to taste. Mix well and carefully lubricate the leg with the resulting mixture. Place it in the refrigerator for two to three hours. Then remove all the marinade from it, put it in a baking dish, add vegetable oil, and place it in an oven preheated to two hundred degrees for forty-five minutes. Duck legs prepared this way can be served with any side dish. The recipe is quite simple, but we hope you like it.

Duck leg confit

Traditional, classic French recipe. Take a leg weighing about two hundred and fifty grams, rub it with coarse salt and put it in the refrigerator for about forty-eight hours. Then the salt must be completely purified.

Place five hundred grams of duck fat, garlic, thyme, pepper and duck leg in a deep frying pan or saucepan. Simmer it over low heat for at least two hours. Duck meat prepared in this way can be stored for a very long time in the refrigerator. Before serving, just fry it until golden brown in a frying pan.

Stuffed duck legs

Many housewives prefer not just to fry, steam or boil meat, but also to cook something original and interesting from it. If you like duck legs, the recipe for preparing them can be slightly complicated.

Take four duck legs. If necessary, defrost them, cut into the thigh and carefully, using a sharp knife, trim the meat and tendons around the joint. This way you will create a “pocket” that you will need for stuffing. Rub the legs with pepper and salt and place them in the refrigerator. Chop the onion into small cubes, heat the olive oil and fry it in a frying pan over medium heat for about five minutes, then add four to five chopped porcini mushrooms (you can use champignons or oyster mushrooms) and fry for another five minutes, stirring constantly. The filling is ready. Remove it from the heat. Leave half for buckwheat, and divide the remaining portion into four parts and stuff the prepared legs.

Each pocket can be sewn up with thread or secured with toothpicks. Place the legs in a heat-resistant form, add a liter of boiling water to it and place in the oven at a temperature of one hundred and fifty degrees for an hour and a half. While the legs are baking, cook the buckwheat and mix it with the onion-mushroom mixture. Serve the legs with buckwheat porridge and baking sauce.

We use a multicooker

Today, many housewives prefer to cook food in a slow cooker. This choice is completely justified - the dishes are prepared quickly, tasty and look very attractive in appearance. Cooking duck legs in a slow cooker is very easy. Judge for yourself. Fry the washed and dried legs without adding oil in a multicooker with the lid closed on the “Baking” mode for fifteen minutes on one side. Next, salt and pepper it, turn on the “Stew” mode for an hour and a half. We take out the finished duck, and put onions, carrots and potatoes into the slow cooker, add water, mix everything well, place the duck on top, turn on the “Pilaf” mode and cook until the potatoes are ready.

Today you learned how to easily and deliciously cook duck legs. Choose the recipe yourself, experiment, replace ingredients, delight your loved ones with delicious and original dishes.

Duck legs: their recipe is just a godsend for the housewife. After all, what could be better than a delicious hearty meat dish for lunch? But how to cook a duck so that your family will praise it?

Recipes for cooking duck legs can be cooked in a frying pan or in the oven. Duck is excellent meat. But there are many nuances in its preparation. After all, duck is known for its fat content, sometimes even excessive, as well as the rigidity of the meat structure. Therefore, these recipes will help not only prepare it deliciously, but also get rid of shortcomings. For example, highlight its delicate taste with oranges.

Ingredients (for 6 servings):

6 duck legs;
2 oranges;
1 onion;
2 tbsp. l. olive oil;
1 tsp. starch;
1 tbsp. water;
orange zest;
salt pepper.

Cooking method

Add salt and pepper to the duck and fry it thoroughly on all sides over low heat in a saucepan or other container with high sides in hot olive oil. Remove the fried meat from the deep frying pan and place on a plate.

In the same frying pan, fry the onion well and add starch to it. To stir thoroughly. Place the duck back into the frying pan, add orange juice and pour in 1 glass of water. Cover with a lid and continue cooking over low heat until the duck is tender. Remove the lid and simmer for an additional few minutes until the sauce is very thick.

Pour the sauce into a gravy boat, sprinkle with orange zest. Place the legs on a large plate, sprinkle with zest, and pour a generous amount of sauce on top. Serve hot. You can use rice as a side dish.

You can cook duck legs in the oven.

Ingredients (for 2 servings):

2 duck legs;
0.5 kg of potatoes;
4 apples;
1 onion;
0.5 tsp. pepper;
1 tsp. salt;
nutmeg;
1-2 sprigs of thyme.

Cooking method

Wash the duck legs thoroughly under running water and dry with paper towels or napkins. Salt, pepper, add ground nutmeg. Set aside the meat for a couple of hours so that it absorbs the aroma and piquancy of the spices. Excess fat should be removed from the legs.

Carefully wash the young potatoes and remove any dirt. Cut large potatoes into wedges and small ones into halves. Salt them. Wash the apples, peel them, remove the seeds and cut into slices. Peel the onion and chop.

Place layers of meat fat, onion slices, and duck legs in a baking tray with high sides. Cover with a lid or cover with foil. Heat the oven (200 degrees). Place the pan in the oven until the fat begins to melt.

When the fat has dried, place potato wedges, apples and thyme on the bottom of the duckling pan. On top are duck legs. Cover with foil and bake in a prepared oven.

A few minutes before it is ready, remove the foil, allowing the crust to acquire a golden hue. The bird should be served with hot potatoes on a spacious plate. Add a sprig of thyme.

Ingredients (for 2 servings):

4 duck legs;
2 tbsp. l. honey;
2 tbsp. l. lemon juice;
2 tbsp. l. olive oil;
2 tbsp. l. mustard;
0.5 tsp rosemary;
1 tbsp. l. spices;
0.5 tsp garlic

Cooking method

Remove excess fat from the legs. Cut the skin crosswise, but in no case the meat itself. Mix all the ingredients for the marinade and coat the duck with it. You need to rub it in very carefully. Then place the meat in a container with a tight-fitting lid. Place in the refrigerator for 24 hours. Remove the duck and place it in a baking sleeve. Do not puncture under any circumstances!

Place in a preheated oven (180 degrees) for about an hour. The confit duck leg is ready when it acquires a rich golden color, leaning towards brown. Turn off the oven, cut the sleeve. Then leave it in the same oven for an additional few minutes to prevent the duck from drying out. When serving, you can give free rein to your imagination. The legs are served with berries, sauerkraut and any tasty sauce.

Ingredients (for 6 servings):

1 kg duck legs;
300 g seedless grapes;
4 tbsp. l. soy sauce;
1.5 tbsp. l. honey;
spices;
6 cloves of garlic.

Cooking method

Mix soy sauce, honey. Add spices, mix thoroughly. Cover the legs with marinade and grate the garlic. Apply the mixture to the bird. Leave to marinate for several hours, the longer the better.

Place the meat in a hot frying pan and fry it in oil over high heat until browned. The toasted legs should be placed in a slow cooker. Place the grapes on the duck. Close the multicooker, set to “Baking” mode and simmer for more than an hour.

Baked duck legs are a very elegant and fantastically tasty dish.

It takes a couple of hours to prepare it. But everyone knows that duck meat is very tough. To fix this, it will take a day of marinating, but the effort is worth it. After all, variations of additions to this dish will simply drive all gourmets crazy.

Or a quiet family dinner does not require guests, start small - duck legs or breast. How to cook duck legs? Just like chicken legs: they can be stewed, fried, but it is best to bake them in the oven. Duck meat is tender, dense, it is juicier and fattier than chicken, and it is almost impossible to “dry” it during cooking.

Duck legs in the oven - recipe

Ingredients:

For the dish:

duck legs – 2 pcs.;
salt – 1 teaspoon;
ground black pepper – 1/2 teaspoon;
thyme (dried) – 1/2 teaspoon.

For the sauce:

garlic – 1 clove;
fresh raspberries – 1 tbsp.;
wine (dry red) – 1 tbsp. spoon;
vinegar (red wine) – 2 teaspoons;
orange (small) – 1 pc.
sugar – 4 teaspoons;
salt and ground white pepper - to taste.

Preparation

Preparing duck legs for baking. Trim off excess fat and carefully cut the skin in several places, being careful not to damage the meat. This will make it easier for the fat to render out and create a crispy crust.

Rub the legs thoroughly with a mixture of salt, pepper and thyme, wrap in cling film and leave for a couple of hours at room temperature, or better yet, put in the refrigerator overnight.

After the legs, rinse in cold water and dry with a paper towel. Place in a roasting pan and place in an oven preheated to 150 degrees for 2 hours. It is better to bake duck legs for quite a long time on low heat, so this is a recipe for those who are patient and not very hungry. During the second hour of cooking, brush the legs several times with the fat from the bottom of the roasting pan.

For the sauce, mix 2/3 cup of raspberries, orange juice and zest, vinegar, wine, sugar in a blender. We rub the resulting puree through a sieve to get rid of the seeds. Finely chop the garlic and lightly fry it in duck fat (no more than a minute!), add it to the raspberry-orange mixture.

Bring the sauce to a boil and keep it on low heat for several minutes, stirring constantly, until it loses about a third in volume and thickens a little. Add whole raspberries, boil for another half a minute, add salt and pepper, remove from heat.

Pour the sauce over the baked duck legs. The side dish should be very simple and neutral. A light green salad is best.

Duck legs with apples

Ingredients:

duck legs – 4 pcs.;
apples (green, sour) – 3 pcs.;
rosemary (dried) – 2 teaspoons;
salt, pepper - to taste.

Preparation

Trim excess fat from the legs, salt and pepper, sprinkle with rosemary. Wrap in cling film and marinate for several hours. Preheat the oven to 200 degrees. We cut the skin on the legs in several places and place them in the mold. Fill the free space with apple quarters. Cover with foil and bake for about an hour.

We take the roast out of the oven, pour the separated fat over the top and put it back in the oven for half an hour to brown (without foil).

Serve duck legs with baked apples, mashed potatoes and lingonberry sauce. Incredibly delicious!

Duck legs: their recipe is just a godsend for the housewife. After all, what could be better than a delicious hearty meat dish for lunch? But how to cook a duck so that your family will praise it?

Ingredients (for 6 servings):

6 duck legs;
2 oranges;
1 onion;
2 tbsp. l. olive oil;
1 tsp. starch;
1 tbsp. water;
orange zest;
salt pepper.

Cooking method

You can cook duck legs in the oven.

Ingredients (for 2 servings):

2 duck legs;
0.5 kg of potatoes;
4 apples;
1 onion;
0.5 tsp. pepper;
1 tsp. salt;
nutmeg;
1-2 sprigs of thyme.

Cooking method

When the fat has dried, place potato wedges, apples and thyme on the bottom of the duckling pan. On top are duck legs. Cover with foil and bake in a prepared oven.

A few minutes before it is ready, remove the foil, allowing the crust to acquire a golden hue. The bird should be served with hot potatoes on a spacious plate. Add a sprig of thyme.

Ingredients (for 2 servings):

4 duck legs;
2 tbsp. l. honey;
2 tbsp. l. lemon juice;
2 tbsp. l. olive oil;
2 tbsp. l. mustard;
0.5 tsp rosemary;
1 tbsp. l. spices;
0.5 tsp garlic

Cooking method

Ingredients (for 6 servings):

1 kg duck legs;
300 g seedless grapes;
4 tbsp. l. soy sauce;
1.5 tbsp. l. honey;
spices;
6 cloves of garlic.

Cooking method

Mix soy sauce, honey. Add spices, mix thoroughly. Cover the legs with marinade and grate the garlic. Apply the mixture to the bird. Leave to marinate for several hours, the longer the better.

Baked duck legs are a very elegant and fantastically tasty dish.

Baked duck legs are a tasty and juicy poultry dish, especially if it simmered in the oven for at least 2 hours. It then begins to taste like stew - the meat becomes tender, melts in the mouth and flakes off the bones perfectly. Baked duck legs are the perfect duo for any side dish, especially cereals or vegetables. For the recipe, you do not have to use this particular part of the bird; you can purchase duck breast and other parts of the carcass. If you are going to add vegetables to the baking, then you need to do this 30-40 minutes before the end, since when cooked together the vegetables will turn into porridge.

You will need:

2 duck legs
50 ml honey mustard sauce
1 handful dried thyme
2 handfuls of salt
1 tsp. vegetable oil
2 pinches ground black pepper

Preparation

1. Wash the duck legs in water and remove dirt or feather residues from the skin, if any are present on it. Place the legs in a salad bowl or deep bowl. Add dried thyme and salt. If you have fresh thyme, wash it, chop it finely and add it to a container. Pour in the honey mustard sauce and mix everything carefully. Leave for at least 30 minutes, maximum overnight, so that the meat is enveloped in the aromas of herbs and honey with mustard. If you wish, you are free to add other spices, for example: ground dried paprika, oregano, rosemary, etc.

2. As soon as the marinating time is over, place the duck legs in a fireproof dish greased with vegetable oil, preferably a ceramic one with a lid, and place it in a cold oven. Turn on the oven at 200C and bake the legs for about 2 hours. After this, turn off the oven and let the dish cool slightly before removing the pan.

3. Baked duck legs will have a golden, delicious crust and a lot of juice or fat that has been released - you can pour it into some container with a lid and place it in the refrigerator for later use.

4. Place the rosy legs on a dish and serve hot along with various sauces or sour cream and fresh herbs.

The secret of my recipe is pre-soaking the duck in regular cold water with the addition of salt, pepper, vinegar and bay leaf. You adjust the amount of salt and vinegar depending on the volume of the pan in which you soak the duck (i.e., slowly add salt and taste, then pour in vinegar and taste. The water should be slightly salty and slightly sour). My 6 legs fit into a 3 liter pan. I needed 2.6 liters of water. To this amount of water I added 2 tbsp. l. vinegar and 1 tbsp. l. salt.

So! We select the required size container (for a whole duck the pan is correspondingly large). Add water (don't forget to leave room for the duck). Salt, add vinegar (taste and adjust to the desired taste), then add a pinch of ground black pepper and crumble the bay leaf.

Wash the duck thoroughly inside and out. Be sure to cut off the tail. It contains glands that emit a specific odor when cooked. We immerse it in the prepared water (if it is not completely in the water, add more, add a little salt and vinegar, but don’t try it, because there is raw meat))) And now we put our duck in a cold place for at least 4 hours, the ideal option is to leave it alone for 10-12 hours.

Cut apples and lemon into arbitrary small pieces.

Add cinnamon to apples.

We take out the duck (no need to wash it), salt and pepper it outside and inside, coat it with mayonnaise or sour cream also inside and outside. If it is a whole carcass, then we put our apple-lemon filling inside.

I like the top crust of the duck to be sweet, so I brush it with honey on top. Now you can pack it in a baking sleeve.

Since I’m cooking duck legs, I put half the apples and lemon at the bottom of the sleeve, the legs on top, and the remaining apples and lemon slices on top. We tie the sleeve on both sides, make 3-4 punctures with a toothpick so that the air comes out. Place in the oven, preheated to 190 degrees. And so that you don’t worry about how long to cook the duck and have no doubts about its readiness, I’m sharing with you this formula: for every 500g of duck meat you need 20 minutes + 20 minutes extra. That is, I have 1500g of legs: 20x3+20=80 minutes of baking. And this formula has never let me down!

To make the duck more ruddy, you can open the sleeve 20 minutes before it is ready. That's all! The tender, fragrant duck is ready! Bon appetit))

21.01.2019

As practice shows, housewives often buy chicken legs in stores. And you try baking duck legs in the oven. The recipe will surprise you with its simplicity, and the dish will captivate you with its incredible taste and aroma. Even the menus of French restaurants include such dishes, and they are considered a delicacy, a gastronomic masterpiece. It is duck legs that will be discussed in today’s article.

Haute French cuisine

Duck legs can be bought either chilled or frozen in almost any supermarket or meat pavilion on the market. Of course, freshly frozen meat will be juicier. But if you follow all the subtleties of defrosting duck legs, then such a product will turn into a gastronomic masterpiece.

By and large, it doesn’t matter what part of the duck carcass you bake. The cooking rules are the same. First of all, the product is processed. If you see the remains of feathers on the skin, you should definitely pluck them out and scorch the skin itself over a gas burner.

Perhaps it’s not worth saying that meat of any kind is washed and thoroughly dried before heat treatment. The next stage is marinating. If you are preparing duck legs, then you absolutely cannot skip this important step, otherwise the meat will turn out bland and tough.

As for the marinade, the choice is almost unlimited. The easiest way is to rub the duck legs with coarse salt, dried rosemary, cumin and a mixture of ground pepper.

Advice! It is advisable to marinate duck legs for at least 24 hours. Then the poultry meat will be saturated with the aroma of the seasoning blend and will turn out even tastier when baked.

Regular table mayonnaise or sour cream with an average percentage of fat content is suitable as a marinade for duck legs. But you quickly get bored with such sauces, and you want something unusual, original.

Then pay attention to freshly squeezed fruit juices. Orange or apple juice will help you fully develop the taste of duck meat. It is not advisable to take pasteurized drinks; they do not have the same acid concentration as natural ones.

Marinade options:

store-bought mustard, including grainy ones;
soy sauce;
dry white wine;
balsamic vinegar;
lingonberry puree;
dark or light beer, etc.

You can choose any marinade you like and try the experiment. A lot depends on the marinade, so don’t underestimate its role in preparing baked duck legs.

Cooking notes:

the amazing taste of baked duck legs lies in the duration of marinating: the longer, the better;
do not forget to add spices and herbs;
if you have trouble feeling the balance of seasonings, use store-bought universal kits designed for cooking poultry;
add garlic cloves and hot pepper to the duck legs, they will give the bird a piquant taste;
soy sauce with honey gives duck legs a spicy taste;
during the baking process, the legs are periodically poured with melted fat, which is released from the meat;
if you don't want to constantly baste the duck legs with fat, use aluminum foil or a sleeve for baking;
add vegetables or rice grains to immediately prepare a side dish;
Duck legs can be baked with apple and orange slices, you will get a dish worthy of a holiday table.

Some cooks remove the skin from the duck legs before baking, leaving only the fillet part. This is not necessary, but to ensure the meat cooks evenly, pierce the skin with a toothpick in several places.

This treat, originally from French cuisine, will win the hearts and stomachs of gourmets from the first bite. At home, the treat is called “confit” legs. You can easily prepare them in your home kitchen. To enjoy a dish of French origin, you don’t have to go to a restaurant.