04 February 2013

Crispy Duck Legs

I was excited to do another batch of duck wings for my Superb Owl festivities; tragically, none were available at the farmer's market. But they did have legs! And so I modified, using a similar preparation, and was well rewarded for my efforts.



1. Wash duck legs; pat dry.
2. Place in Dutch Oven with cover; cover in water.
3. Heat oven to 275 degrees.
4. Place pot in middle rack of oven; let simmer for 3 hours.
5. Remove from oven; place legs on paper-towel-covered plate; put in the fridge for an hour, and conserve the water or stock for later (you'll be able to skim off the amazing creamy duck fat, which is prefect for... pretty much everything).
6. Heat oven to 375 degrees
7. Toss duck legs in sweet soy sauce and place in cast iron skillet(s) (three fit perfectly into one), skin side up.
8. Cook for 30 minutes, add a bit of water to the pan to keep from sticking, and cook for another 60 minutes
9. Remove, let cool, and enjoy.


Remarkable. The simmering gets off enough of the fat that the duck isn't chewy, but not so much to make it dry. The skin separates and is beautifully crispy, with a warm, gooey layer of fat and tender meat underneath. Heat a bit of the sweet soy to drizzle over top, as well - these are amazing either on their own, or as part of a good winter meal with potatoes and greens.

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