How long to bake duck legs in the oven. Duck legs - recipe. Duck leg confit with potatoes and mushroom cream

Baked duck legs are a very tasty, appetizing dish. To do this, you don’t need to be an ace in the kitchen, like, for example, to bake a whole one. By using some oven cooking options, you'll feel more confident as a cook and can take on more complex orders for your family.

First, let's look at how to cook duck legs alone.

Take 2-3 pieces. Remove excess fat from them, which you can then use for other dishes. Make slits in the skin so that the fat can be rendered out better during baking and make the thighs rosy and attractive. Now rub the legs with salt, pepper and your favorite seasonings. Wrap in cling film and leave to absorb the spices for 3 hours. And if you put the thighs in the refrigerator overnight, even better!

After the required time has elapsed, remove the legs, wash, pat dry with paper towels and place in a warm oven. 150 degrees will be enough. Since duck is tougher, it should be baked longer. 2 hours will be enough. After 1 hour has passed, you should pour the rendered fat over the thighs several times for greater juiciness and beauty. It is better to serve boiled buckwheat or rice with prunes and dried apricots. Mashed potatoes also work well.

Duck meat contains 2 times more vitamin A than any other meat. That is why duck is useful for those who have skin diseases and visual impairment.

Legs with potatoes

Duck is a classic for a delicious dinner. There is no need to prepare a separate side dish - everything is baked at once on one baking sheet. You will really like our recipe for legs with potatoes in the oven and will allow you to hear many compliments from loved ones.

Ingredients

Duck legs – 2 pcs.
Potatoes – 5 pcs.
Garlic – 2 cloves
Salt, black pepper

Preparation

Wash the meat and let dry. Coat it with a mixture of salt, pepper and chopped garlic. Leave the duck legs with the grated spices to marinate for 30 minutes. During this time, peel the potatoes and cut into slices. Sprinkle with salt and pepper.

Line a baking sheet with foil and place the drumsticks and potatoes on it. Also cover the top with foil and seal the edges well. Place the chicken legs and potatoes in a preheated oven for 80-90 minutes. Set the temperature to 220 degrees. 15 minutes before cooking, you can bend the edges of the foil so that everything is browned.

It will be very tasty with any vegetable salad. Enjoy!

step by step recipe with photos

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.

Ingredients

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.

Step-by-step preparation of duck confit with oranges and spices:

We prepare the products: wash the duck legs, cut half of the orange into the shape of small pyramids.
Rub the legs thoroughly with oil and spices. Place them together with orange slices and a cinnamon stick in a frying pan and fry covered for about 3-5 minutes on each side. During this time, a golden crust should form.
Melt the fat in a frying pan. Pour cherry juice in there and add salt to taste. Simmering time is 1.5-2 hours.
After the process is complete, put the legs on the grill or fry them in a frying pan until crispy.
Here we lightly fry the second half of the orange, cut into slices.
When the dish is ready, serve the duck legs with rice or other side dish.

Braised duck legs with oranges and mustard sauce

Thoughtful and long braising is a great way to cook duck legs in combination with oranges. You can add some zest when serving by serving the dish with honey mustard.

Ingredients:

Duck legs - 2 pcs.
Duck fat for frying
Onions - 1 pc.
Medium sized carrots - 1 pc.
Garlic - 2 cloves
Bay leaf - 2 pcs.
Orange - 2 pcs.
Powdered sugar - 2 tbsp.
Butter - 2 tbsp.
Black pepper - 5 peas
Water - 100 ml
Salt - to taste
Dijon mustard - 2 tbsp. (for sauce)
Honey - 1 tbsp. (for sauce)
Olive oil - 2 tbsp. (for sauce)
Soy sauce - 1 tsp. (for sauce)

Step-by-step preparation of duck legs with oranges and mustard sauce:

Melt the fat in a deep frying pan and fry the legs on both sides until golden brown. Remove them to a plate.
Cut the onion into medium-sized cubes and slice the carrots. Garlic can be passed through a garlic press or finely chopped.
Place everything together in a frying pan with fat after frying the legs. Frying time - 3 minutes.
Then add water and legs. Reduce heat slightly and add bay leaf, pepper, and salt. The simmering time under the lid over low heat is from 1 to 1.5 hours.
Cut the oranges into slices 3-5 mm thick. Sprinkle them with powdered sugar and fry on all sides in a grill pan that has been previously greased with oil.
Place all ingredients intended for the sauce in a deep plate and whisk lightly with a whisk.
For a beautiful presentation, place the legs on a wide plate, place a few orange slices and a teaspoon of sauce nearby.

Classic recipe for braised duck legs with orange

This dish is quite tasty and filling. It is perfect for both the holiday table and everyday lunch.

Ingredients:

Duck legs - 6 pcs.
Orange - 2 pcs.
Onions - 1 pc.
Olive oil - 2 tbsp.
Starch - 1 tsp.
Water - 200 ml
Zest of one orange
Salt and pepper - to taste

Step-by-step preparation of stewed duck legs according to the classic recipe:

Salt the legs and sprinkle them with pepper. Fry thoroughly in hot olive oil until golden brown on all sides. For frying, you should choose a saucepan or frying pan with high sides. Once the process is complete, remove the legs to a plate.
In the same container, fry the onion, then add starch and stir.
Place the duck back in with the onions and cover with orange juice and water. Simmer covered over low heat until the meat softens. Remove the lid and simmer for a few more minutes.
When the sauce becomes thick, you need to separate it into a saucepan and sprinkle with zest.
To decorate the dish, place the legs on a plate, cover with zest and serve with the sauce.

Baked duck legs with cognac and orange

This recipe makes duck legs incredibly flavorful and juicy. This effect is achieved due to the presence of spices and cognac among the ingredients, which impregnates the meat fibers. The cooking process is quite simple, so even a novice cook can surprise guests.

Ingredients:

Duck legs - 4 pcs.
Orange - 2 pcs.
Cognac - 120 ml
Rosemary - 1 sprig
Salt and spices - to taste

Step-by-step preparation of baked duck legs with cognac and orange:

Remove the fat from the legs. Marinate with cognac, spices, and add a sprig of rosemary. Cover and place in the refrigerator for 8-12 hours or leave at room temperature for 1.5 hours or more.
Cut the orange into slices without removing the peel.
Place the legs on a baking sheet, place the orange on top, cover with foil and place in the oven at 150 degrees. Baking duration is about 1 hour.
You can serve baked duck legs with rice, potatoes, boiled or fresh vegetables.

Cooking a dish in a slow cooker allows you to preserve as much as possible the beneficial elements and aroma of meat and fruits, and also reduces the time spent on the cooking process.

Ingredients:

Duck drumstick - 6 pcs.
Orange - 1 pc.
Quince - 1 pc.
Apple - 1 pc.
Cranberries (fresh or frozen berries) - 50 g
Honey - 4 tbsp.
Mustard beans or powder - 2 tbsp.
Vegetable oil for frying
Spices - to taste

Step-by-step preparation of duck legs with oranges in a slow cooker:

Rinse the legs thoroughly and fry a little with some oil.
Before cooking duck legs, the fruit must be doused with boiling water. Remove the inner seeds from the quince and apple. Cut everything, including the orange, into slices.
Place the resulting fruit slices on the fried meat. Add washed cranberries, salt, mustard and your favorite spices.
Carefully move the resulting mass and turn on the baking mode for 60 minutes.
Honey is added after cooking, directly to the hot meat, so that it melts but does not boil. Let it cool slightly and you can serve it with a side dish or vegetables.

Video recipes for duck legs with oranges

As practice shows, the combination of duck meat and orange will not leave any gourmet indifferent. The products in these recipes are selected to balance the nutritional elements and extract maximum benefits from them. With a little skill and imagination, you can surprise your loved ones not only at the festive table, but also diversify your daily diet. Each housewife will be able to choose an option that will take its rightful place in her cookbook.

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 baked in the oven are an amazing, tasty, juicy and very satisfying dish that won’t take much time to prepare. Modern chefs have come up with a large number of recipes to create this delicious dish.

Duck legs with potatoes in the oven: a simple recipe

Duck legs are very tasty, not just baked with vegetables, but also marinated in sauce. This dish is universal, because it is perfect for a gala dinner and lunch with the family.

Compound:

Duck legs – 2 pcs.
Black pepper - to taste
Potatoes – 3-4 pcs.
Fine salt - to taste
Eggplant – 1 pc.
Spices for potatoes - to taste
Carrots – 0.5 pcs.
Vegetable oil – 1 tbsp. l.

For the marinade:

Soy sauce – 1 tbsp. l.
Vegetable oil – 1 tbsp. l.
Garlic – 3-4 cloves

Preparation:

First you need to make a marinade - peeled garlic cloves are crushed using a press, sauce and oil are added. All components mix well.
Duck legs are first washed and dried, all excess water should be removed. The meat is lightly seasoned (do not use a lot of salt, as the soy marinade is quite salty).
The legs are placed in a deep container with marinade and left for about half an hour.
The baking dish is covered with a layer of foil, and the prepared legs are laid out on top. Place in a preheated oven (200 degrees).
While the meat is baking (about 15 minutes), the potatoes are peeled, washed and cut into 4 pieces (can be cut into circles).
Eggplants with carrots, cut into not very thick circles, are transferred into a bowl with potatoes. The vegetables are lightly salted, a mixture of spices is added, a little vegetable oil is added - everything is mixed.
After 15 minutes of baking, remove the pan from the oven, turn the meat over to the other side, and add vegetables. The mold goes back into the oven.
The temperature is reduced to 180 degrees, and the dish is cooked for another half hour.

For the marinade:

Fine salt – 1 tbsp. l.
Bay leaf – 2-3 leaves
Table vinegar – 2 tbsp. l.
Ground black pepper – 1 pinch

Preparation:

The legs are soaked in plain cold water with the addition of pepper, salt, bay leaf and vinegar. The amount of ingredients can be adjusted independently, taking into account the volume of the container in which the meat will be soaked. For a 3 liter pan you will need about 2.5 liters of water, which contains 1 tbsp salt. l. and vinegar 2 tbsp. l.
Duck legs are thoroughly washed and placed in salted water - the main thing is that the meat is completely covered with liquid. Next, the container with the legs is placed in the cold and left for 4 hours.
Lemon and apples are cut into not very large, but not small pieces. Apples are seasoned with ground cinnamon.
The legs are taken out of the water (not washed!) and lightly peppered, salted, and greased with mayonnaise (can be replaced with sour cream).
To make the crust crispy and sweet, it is brushed with honey and then placed in a baking sleeve.
Part of the lemon and apples is placed at the bottom of the sleeve, the legs and the remaining fruit are laid out on top.
The sleeve is tied tightly on both sides, and several punctures are made using a toothpick so that air can escape.
A sleeve is placed in an oven preheated to 190 degrees, and the legs are baked for about 50-80 minutes (for every 500 g of meat you need 20 minutes of baking).
To ensure that the legs are tasty and golden brown, you need to open the sleeve about 20 minutes before they are ready.

Duck legs with oranges: recipe

Thanks to the use of oranges when preparing meat, the duck turns out tender, juicy and very aromatic.

Compound:

Duck legs – 500 g (3-4 pcs.)
Large orange – 3 pcs.
Olive oil - to taste
Celery stalks – 3-4 pcs.
Fine salt – 10 g
Ground black pepper – 1 tsp.
Lemon – 1 pc.
Liquid honey – 2 tbsp. l.
Provençal herbs (mixture) – 1 tsp.
Dessert wine – 2 tbsp. l.
Dry sage – 1 tbsp. l.

Preparation:

The legs are washed and dried with a paper towel, as all excess liquid should be removed.
Lemon and orange juice are mixed in a deep container (all seeds are removed!), olive oil, black pepper, sage, salt, and Provençal herbs are added.
Duck legs are dipped in the marinade and refrigerated for 5 hours. Every hour the meat needs to be turned over in the marinade so that it is evenly soaked.
The remaining 2 oranges are cut into slices, the celery stalks are divided into 4 parts.
Flagella twisted from foil are laid out on the bottom of the baking dish - you should get a kind of lattice.
The marinated duck legs are placed on a wire rack and celery and oranges are placed on top.
Place the mold in an oven preheated to 190 degrees and leave for about 20-30 minutes. Every 5 minutes you need to water the meat with the resulting juice.
While the meat is cooking, you need to make a glaze - pour orange juice into a ladle, add honey and wine. The mixture is boiled over medium heat until it reaches the consistency of syrup.
The legs are transferred to a plate, drizzled with orange glaze and served!

Baked duck legs will become a favorite dish for the whole family and a worthy decoration even for a dinner party. Thanks to the ease of preparation, every housewife will be able to pamper her family with aromatic, juicy and incredibly tender duck meat. Fried or baked duck legs go well with a side dish of rice or mashed potatoes. If the meat is cooked with fruit, they can be served together, it turns out very tasty!