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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Orange and Chili Duck with Stir Fried Vegetables and Noodles

I keep seeing gorgeous duck recipes over at Mad Dog’s blog, and then Rosemary taunted me with this. Then Chgo John started talking about fish talking to him at the fishmonger’s and before I knew it I was having a good chat to a pair of duck legs in the local butcher’s shop. “Go on Chica”, they said “you know it’s been ages since you cooked duck, and now that you have a decent oven and a great extractor fan in your kitchen, there’s no need to fear us”. So of course, they came home with me. I carried them though, I didn’t make them walk.  Well, it was pouring with rain.

Citrus & Chili Duck (1)

I had a bowl full of oranges and some lovely little red chilies at home, so I veered off in a slightly Asian direction with this dish. It was simple to pull together and the flavours really complimented the duck. I served them with noodles which I stir fried (after boiling) with garlic, ginger, mushrooms and pak choi with a final splash of soy sauce, a spoonful of hoi sin sauce and a squeeze of orange juice. I think the noodles like this would also make a great soup with some chicken or vegetable broth.

Ingredients (to serve 2)

  • 2 duck legs and thighs
  • 2 small red chilies, finely chopped (deseeded if you prefer)
  • The grated zest of one orange
  • A crushed clove of garlic
  • Coarse sea salt and freshly ground pepper

Rub all the ingredients into the duck legs and roast in a medium oven for about an hour until the skin is crispy and the juices in the thigh run clear. Serve with rice or noodles and sprinkle some chopped spring onion over.

That’s it. How easy was that?