Slow Cooked Duck Legs with Potatoes

I was thinking of Confit of Duck, as you do, as I had a couple of duck legs planned for dinner. Of course, all the decent recipes wanted really long slow cooking, preferably a day or so in advance. I also didn’t have any duck fat to hand so had to think of an alternative. An “aha” moment came to me, not the Norwegian band from the 1980s you understand, although they did have their charm, but a turning on of a little light deep within the little grey cells. Patatas a lo Pobre, poor man’s potatoes. They are slow cooked in olive oil so there was no reason why the same process couldn’t work for my duck legs.

Slow Cooked Duck with Potatoes (4)

For those of you who are now digging deep within their own little grey cells to think of an A-ha song, here’s one to hum along to.

Now, back to the cooking.

Ingredients (to serve 2)

  • 2 duck legs, seasoned with salt and pepper
  • 2 very large potatoes peeled and thinly sliced
  • 1 onion thinly sliced
  • ½ a red pepper cut into thin strips
  • 4-6 cloves of garlic (peeled or unpeeled)
  • About ¼ cup of olive oil and ¼ cup of white wine
  • Salt and pepper
  • Heat the oven to low (Gas 3 or about 130 degrees C)

Pour the oil and wine over the potatoes, onions, garlic and peppers, season and mix. Place the potato mix into the bottom of an ovenproof dish then place the seasoned duck legs on top. Cover with foil and put into the oven for about 3 hours.

When the juices of the duck legs runs clear, remove the foil and turn the oven up to the highest setting, remove the foil, drain off any liquid and cook for a further 20 minutes or until the duck legs are browned and the potatoes and peppers start to char.

Leave to stand for 5 minutes before tucking into meltingly tender duck and potatoes. Fight using your fork with your loved one for any crispy bits in the pot.

If you fancy an oriental influenced duck dish, take a look here.

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39 thoughts on “Slow Cooked Duck Legs with Potatoes

  1. “Take…on…me…TAKE ON ME!…” 😉 You are making me twitch because we had to rotoscope a video just like that amazing rotoscoped video that they made and it took a month of sundays. Just thinking about the word “Aha” makes me twitch now. Narfian response…Ok I give in. Some things are just NOT meant to be veganised! Slow cooked confit duck is just one such thing. Even if I WAS able to veganise the shape and the texture (which I severely doubt) there is no way that it would taste at all like duck. I guess I am going to have to allow our duck to wander free as Stevie-boy doesn’t like duck. She is VERY lucky as she is the loudest duck this side of the Pecos. The spuds surrounding that duck do look mighty tempting though and never one to give up on a recipe, maybe if I left the duck out and highlighted the spuds…what say, I just create another entirely different, duck free version just for narfs? I am sure that we can still be friends if we are unable to guzzle a duck dinner together. All the more for you and Big Man methinks 🙂 I am the PERFECT friend 🙂 (Stevie-boy says that I am a cheap date also…I think I would rather be the perfect dinner friend 😉 )

    1. Definitely not one to be veganised, but the potatoes on their own are wonderful. You could slip into some 1980s lycra and leg warmers and dance around the kitchen whilst preparing tem 😉 You are indeed the perfect friend – dinner, lunch and breakfast!

      1. If I slipped into some 1980’s lycra and leg warmers and danced around my kitchen I would end up in hospital when I saw my reflection in a window and collapsed in a heap of spontaneous laughter and did myself an injury ;). All I can think of is me dressed up like Jenifer Beals in Flashdance right now…TERRIBLE image! Some things should never materialise, let alone be shunted into your imagination 😉

      2. Oh I don’t know – I’m seeing myself as Jane Fonda in her lycra workout gear (the leotard with the chevron stripes). I’d look like an inflatable mint humbug…we could have hospital beds next to each other and they wouldn’t have to give us pain relief as we’d be laughing so much 😉

  2. Ooo, lovely aha moment. Scrumptious. Duck is not something we eat often – think it’s time to put it on the shopping list.
    have a beautiful week ahead Tanya.
    🙂 Mandy xo

  3. Thanks for the brief visit back to the 80’s – LOVED IT! 🙂 I also love the idea of slow-cooked duck legs and will have to give this a go very soon.

  4. OMG! I love duck confit, what a great and easy way to cook it without all the fuss, thanks for sharing! Ohh and AHA reminds me of my childhood/teenage years, what a nice memory you brought back!

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