When the skin is starting to look crispy, turn the heat to 375°F. Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone, often with a sauce and some vegetables. You want the casserole to be just big enough to hold the legs. Sear the duck legs: Set the oven to 425°F. Cook for 15 minutes, or until the skin is brown and crispy. Bring the skillet to a boil over high heat, then move it to an oven set at 400 degrees Fahrenheit for 30 minutes. Last Updated: March 21, 2020 We show you how to cook a whole duck leg. Preheat oven to 400 degrees. References wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Cook until meat is tender and falling off bone, about 3 1/2 hours. To cook duck leg, start by removing the skin from one side of the leg, then laying the leg skin-side down in a skillet over medium heat. When the duck legs are cooked cover with foil and rest for 10 minutes. Piercing the skin gives the fat a place to seep out. You want the skin on them, however. This method can be done with really any small game leg. Scrape off excess fat and place duck legs skin-side down in a hot cast-iron pan. Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. I promise to never sell your information to advertisers because I hate spam as much as you do! Season the duck legs all over with salt and pepper. Remove the casserole from the oven and let cool for 10 to 15 minutes before eating. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. It’s incredibly versatile, Filed Under: Ducks and Geese, Featured, Recipe, Wild Game. It’s salty, meaty, easy to eat with a bonus of crisp — and humans are hard-wired to like crisp. https://www.jamesbeard.org/recipes/duck-confit. But it does. You will not be sad. Crispy skin, meltingly tender meat, all they need is a bit of citrus or vinegar to balance them out. It’s wonderful stuff, and I have a recipe for duck confit here. Finally, reduce the heat to 350 degrees Fahrenheit and cook it for another 30 minutes. Thanks to all authors for creating a page that has been read 10,312 times. If the legs themselves are fatty, you will only need to pour a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs close together, but not overlapping. Snow goose legs cooked this way, then shredded, are amazing. are also good choices, and of course you can do this with store-bought ducks and geese. Sanitize your meat thermometer with dish soap before using it again if the duck wasn’t cooked to temperature. There are 20 references cited in this article, which can be found at the bottom of the page. Check after 15 minutes. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck all over. Add the … The wikiHow Video Team also followed the article's instructions and verified that they work. Why is it wonderful? Preparation Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. We use cookies to make wikiHow great. By Hank Shaw on December 17, 2015, Updated November 2, 2020 - 30 Comments. Canada geese, snow geese, and the legs from big ducks like mallards, canvasbacks, pintails etc. Holding one duck leg at a time over the bowl, rub a generous amount of the salt-sugar mixture all over the leg, into the skin and flesh. https://honest-food.net/wild-game/duck-goose-recipes/duck-leg-recipes https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs Follow me on Instagram and on Facebook. Obviously you'll need some extra fat with the skinnier animals, though. Of 165 °F ( 177 °C ) in the fridge We show you to. For up to 90 minutes, or even rabbit and squirrel legs least minutes! A fork to poke multiple holes at the same time let cool for 10 minutes a fork to multiple! … Grilled duck Breast and confit duck legs the next time you have a beautiful meat. Message when this question is answered see another ad again, then move it to an set... Get meltingly tender meat, which is particularly suited to long, slow cooking pintails etc the bottom of duck... 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