How to Cook Duck Legs and Duck Leg Recipes

Casseroled duck leg with plum sauce, roast potatoes and vegetables
Casseroled duck leg with plum sauce, roast potatoes and vegetables

Duck legs may not know the widespread popularity of chicken legs but this does not mean they are not at least as tasty and very nearly as adaptable in terms of the different ways in which they can be prepared and cooked. While most people may simply roast a duck leg in a similar fashion to the first recipe featured on this page - or slow poach it in duck or goose fat to form duck confit - there are many more ways in which these delicious food items can successfully be served up. It is important to know only in advance that in most similar recipes, duck legs do take that bit longer to cook than chicken legs.

Fresh duck legs
Fresh duck legs
Nutrition Facts
Serving size: 1 duck leg, cooked by roasting
Calories 475
Calories from Fat252
% Daily Value *
Fat 28 g43%
Saturated fat 8 g40%
Carbohydrates 1 g
Fiber 1 g4%
Protein 53 g106%
Sodium 280 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Roast Duck Leg with Cranberry Sauce

Oven roasted duck leg with duck fat roasted potatoes and cranberry sauce
Oven roasted duck leg with duck fat roasted potatoes and cranberry sauce

Cook Time

Prep time: 15 min

Cook time: 1 hour 45 min

Ready in: 2 hours

Yields: One serving

Ingredients

  • 1 duck leg portion
  • Salt and pepper
  • 6 baby new potatoes (or as required)
  • 4 ounces trimmed green beans
  • Cranberry sauce to serve

Instructions

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Duck leg is seasoned before it is roastedDuck leg ready for roasting in the ovenRoast duck leg removed from the ovenRoasting potatoes in duck fat
Duck leg is seasoned before it is roasted
Duck leg is seasoned before it is roasted
Duck leg ready for roasting in the oven
Duck leg ready for roasting in the oven
Roast duck leg removed from the oven
Roast duck leg removed from the oven
Roasting potatoes in duck fat
Roasting potatoes in duck fat
  1. Start your oven preheating to 350F/180C.
  2. Carefully prick the skin of the duck leg with a sharp skewer or a fork, ensuring you do not damage the flesh. Season the duck leg with salt and pepper.
  3. Sit the duck leg skin side up on a wire rack in a baking tray and cook in the oven for one and a half hours.
  4. When the duck leg is in the oven, add the unpeeled potatoes to a pot of cold, salted water, bring the water to a simmer and cook until the potatoes are just softened. This will take twenty-five to thirty minutes. Drain, return to the pot and leave to cool completely.
  5. Just before the duck leg is due to be removed from the oven, carefully peel the potatoes with your fingers.
  6. Take the duck leg from the oven and set aside to rest. At the potatoes to the fat in the tray and carefully shake to evenly coat. Turn the oven temperature up to 450F/220C and roast for fifteen minutes.
  7. The green beans should be blanched in boiling, slightly salted water for two or three minutes before being drained.
  8. Lift the potatoes with a slotted spoon to a plate covered with kitchen paper to briefly drain.
  9. Plate up the meal ingredients, adding a spoonful of cranberry sauce immediately before service.

Roast Duck Leg and Duck Egg Omelette

Roast duck leg meat contained in a fluffy duck egg omelette
Roast duck leg meat contained in a fluffy duck egg omelette

Cook Time

Prep time: 5 min*

Cook time: 5 min*

Ready in: 10 min*

Yields: One serving

*Does not include duck leg roasting times

Ingredients

  • Half the meat from one roast duck leg, shredded
  • 1 medium mushroom, sliced
  • 3 duck eggs
  • Olive oil for frying
  • Salt and pepper
  • 1 medium tomato, seeded and chopped
  • 2 inch piece of cucumber, seeded and chopped
  • Generous handful of peashoots

Instructions

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Fresh duck eggsPrepared mushroom, tomato and cucumberBeaten duck eggs added to omelette panAlmost set duck egg omeletteDuck leg meat and mushroom laid on one half of omeletteRoast duck leg omelette is plated
Fresh duck eggs
Fresh duck eggs
Prepared mushroom, tomato and cucumber
Prepared mushroom, tomato and cucumber
Beaten duck eggs added to omelette pan
Beaten duck eggs added to omelette pan
Almost set duck egg omelette
Almost set duck egg omelette
Duck leg meat and mushroom laid on one half of omelette
Duck leg meat and mushroom laid on one half of omelette
Roast duck leg omelette is plated
Roast duck leg omelette is plated
  1. Start by preparing your salad as the omelette will require your full attention while it cooks. Simply add the peashoots, tomato and cucumber to a bowl, season with salt and pepper and toss lightly with your hand.
  2. Break the duck eggs in to a separate bowl and beat with a fork just until combined.
  3. Heat some oil in a small omelette pan and pour in the eggs. Work them gently with a spatula just until they begin to set then leave them alone to cook for a minute or two but do keep watching their progress.
  4. When the eggs are just set and no more, season with salt and pepper. Scatter the mushroom slices and duck meat over one half of the omelette and carefully fold the empty half over the top.
  5. Lift the omelette to a plate with a spatula and arrange the salad alongside to serve.

Important: Please note the instruction that the omelette should be completely set before the duck meat and mushrooms are added. This is because duck eggs - unlike chicken eggs - must never at any time be consumed at all underdone.

Roast Duck Leg and Mushroom Pie

Duck leg meat and mushroom pie served with chips and cauliflower
Duck leg meat and mushroom pie served with chips and cauliflower

Cook Time

Prep time: 15 min*

Cook time: 30 min*

Ready in: 45 min*

Yields: One serving

*Does not include duck leg roasting or chip preparation times

  • Meat from one roast duck leg, torn in to medium sized pieces
  • 1 medium mushroom, sliced
  • 1 tablespoon frozen peas, cooked and cooled
  • 1 tablespoon sweetcorn
  • 3 tablespoons duck stock (see further down this page for recipe)
  • 4 ounces puff pastry
  • Beaten egg for glazing
  • ½ head cauliflower, broken in to florets
  • Homemade chips to serve

Instructions

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Duck leg meat and mushroom pie fillingPuff pastry is rolled and trimmed to cover pieOven ready duck leg and mushroom pieDuck leg and mushroom pie removed from the ovenCauliflower is carefully drained to serveDuck leg and mushroom pie is plated
Duck leg meat and mushroom pie filling
Duck leg meat and mushroom pie filling
Puff pastry is rolled and trimmed to cover pie
Puff pastry is rolled and trimmed to cover pie
Oven ready duck leg and mushroom pie
Oven ready duck leg and mushroom pie
Duck leg and mushroom pie removed from the oven
Duck leg and mushroom pie removed from the oven
Cauliflower is carefully drained to serve
Cauliflower is carefully drained to serve
Duck leg and mushroom pie is plated
Duck leg and mushroom pie is plated
  1. Mix the duck leg meat, mushroom slices, peas and sweetcorn together carefully by hand. Lay them in a suitable ovenproof pie dish.
  2. Spoon in enough cold duck stock to approximately half cover the solids. Don't add warm stock, or too much, or it will make your pastry soggy.
  3. Roll out your pastry on a floured surface until it is just slightly larger than the dish. Trim it to size and tuck it gently around the filling. Glaze with beaten egg and cut a steam vent or two in the centre.
  4. Put the pie dish on a baking tray (to contain any potential spills) and in to your oven, preheated to 400F/200C for about half an hour until the pastry is beautifully crisp and golden.
  5. Take the pie from the oven and set aside to rest while you simmer the cauliflower in salted water for eight to ten minutes and finish prearing your chips.
  6. Lay the pie in its cooking dish on a plate (be careful - it will still be very hot!) and finish presenting with the chips and cauliflower.

How to Poach Duck Legs and Make Duck Stock

Poached duck legs
Poached duck legs

Cook Time

Prep time: 15 min

Cook time: 2 hours

Ready in: 2 hours 15 min

Yields: 2 poached duck legs and approx. 3 pints of duck stock

Ingredients

  • 2 duck legs
  • 1 sprig of rosemary
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons sea salt
  • 2 celery sticks, washed, trimmed and chopped
  • 1 large carrot, washed, trimmed and chopped
  • 1 large onion, peeled and quartered
  • 4 pints cold water

Instructions

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Duck legs in poaching potSeasonings are added to duck legsVegetables for making duck stockChopped and prepared vegetables are added to stock pot with duck legsWater is added to duck legs and stock ingredientsDuck stock combination is left to cool slightlyStraining duck stockFresh duck stock
Duck legs in poaching pot
Duck legs in poaching pot
Seasonings are added to duck legs
Seasonings are added to duck legs
Vegetables for making duck stock
Vegetables for making duck stock
Chopped and prepared vegetables are added to stock pot with duck legs
Chopped and prepared vegetables are added to stock pot with duck legs
Water is added to duck legs and stock ingredients
Water is added to duck legs and stock ingredients
Duck stock combination is left to cool slightly
Duck stock combination is left to cool slightly
Straining duck stock
Straining duck stock
Fresh duck stock
Fresh duck stock
  1. Lay the duck legs skin sides up in a large stock or soup pot.
  2. Add all the seasonings and vegetables and pour in the cold water.
  3. Put the pot on to a high heat until the water just starts to simmer. Reduce the heat to achieve a low simmer and cover the pot. Continue to simmer for half an hour.
  4. After half an hour, simply turn off the heat under the pot and leave for a further one and a half hours.
  5. The duck legs will complete cooling in the residual heat and after one and a half hours will also have cooled considerably. Lift them from the water with a large slotted spoon to a deep plate or bowl.
  6. Use the slotted spoon also to remove and discard the vegetable and herb pieces from the stock.
  7. Suspend a large sieve over a large bowl and line with a sheet or two of kitchen paper. Carefully pour the liquid content of the pot through the sieve, which will catch any remaining small pieces of solids. The kitchen paper serves to capture most of the grease and fat.
  8. The beautifully clear duck stock/broth is then available to be used as required.

Duck Leg Soup Chinese Style

Duck leg soup with Chinese vegetables
Duck leg soup with Chinese vegetables

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 2 to 4 servings

Ingredients

  • 2 pints fresh duck stock or broth
  • Meat from one poached duck leg, shredded
  • 1 small can (10 ounces) water chestnuts and bamboo shoots in water, drained
  • 2 tablespoons sweetcorn
  • Salt and pepper to taste

Instructions

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Shredded poached duck leg meatBamboo shoots, water chestnuts and sweetcornPeeling fresh ginger rootVegetables are added to cold duck stockDuck leg meat is added to soup simply to heat through
Shredded poached duck leg meat
Shredded poached duck leg meat
Bamboo shoots, water chestnuts and sweetcorn
Bamboo shoots, water chestnuts and sweetcorn
Peeling fresh ginger root
Peeling fresh ginger root
Vegetables are added to cold duck stock
Vegetables are added to cold duck stock
Duck leg meat is added to soup simply to heat through
Duck leg meat is added to soup simply to heat through
  1. Add the stock to a pot and put on a medium heat.
  2. Add the vegetable ingredients to the stock, stir well and bring to a simmer.
  3. When the combination is gently simmering, add the duck meat and continue to simmer for a further two to three minutes to heat through. Taste and season as required.
  4. Ladle in to soup bowls and serve immediately.

Poached Duck Leg and Clementine Salad with Port and Stilton

Simple poached duck leg salad with Stilton cheese, oatcakes and a glass of ruby port
Simple poached duck leg salad with Stilton cheese, oatcakes and a glass of ruby port

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: One serving

  • Handful of fresh peashoots
  • 1 small clementine orange, peeled and segmented
  • 3 oatcakes
  • 2 ounce wedge Stilton cheese
  • Meat plucked from one duck leg
  • 1 small glass of port

Instructions

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Clementine salad, Stilton and oatcakesShredded poached duck leg meat is added to the clementine salad
Clementine salad, Stilton and oatcakes
Clementine salad, Stilton and oatcakes
Shredded poached duck leg meat is added to the clementine salad
Shredded poached duck leg meat is added to the clementine salad
  1. Lay the peashoots on a plate and the clementine segments on top at regular intervals.
  2. Arrange the oatcakes and Stilton beside the salad.
  3. Scatter the duck leg meat over the salad and serve with the glass of port.

There are a number of tasty recipes to be made with duck legs which require the bones firstly be removed. Many people, however, are extremely wary of attempting to bone any type of meat. The good news is that it is nowhere near as difficult as you may think. Make sure that you have a very sharp knife and simply take your time, allowing the bone to guide the knife. If you are especially wary, you may want to buy a pair of cut resistant kevlar gloves. These gloves are frequently used by people opening shellfish and will protect your hand holding the duck leg from damage should the knife slip.

How to Bone a Duck Leg

Click thumbnail to view full-size
Duck leg ready for boningDuck leg thigh bone is revealedDuck thigh bone is scraped cleanDuck thigh bone is removedDuck leg bone is revealedDuck leg bone is scraped cleanStringy tendons in duck legTendons are snipped from duck leg meat with scissorsBoned duck legDiced duck leg meat
Duck leg ready for boning
Duck leg ready for boning
Duck leg thigh bone is revealed
Duck leg thigh bone is revealed
Duck thigh bone is scraped clean
Duck thigh bone is scraped clean
Duck thigh bone is removed
Duck thigh bone is removed
Duck leg bone is revealed
Duck leg bone is revealed
Duck leg bone is scraped clean
Duck leg bone is scraped clean
Stringy tendons in duck leg
Stringy tendons in duck leg
Tendons are snipped from duck leg meat with scissors
Tendons are snipped from duck leg meat with scissors
Boned duck leg
Boned duck leg
Diced duck leg meat
Diced duck leg meat
  1. Lay the duck leg skin side down on a chopping board on a clear and steady surface.
  2. Find the thigh bone with the fingers of your weaker hand and, holding the leg steady, cut through the flesh along the length of the bone. Carefully makes slits either side of the bone, gently freeing more and more of it from the flesh.
  3. When the bone is attached to the flesh along only what is the underside, sit your knife aside. Hold the thigh portion of the leg in one hand and the drumstick part in the other. Bend in the opposite of the natural direction to pop the bones at the ball joint.
  4. Lay the leg back down as before and lift the thigh bone to an upright position. Steady the bone at the very top and begin making short scraping motions down the attached side with your knife until the bone is finally free.
  5. The bone is removed from the drumstick portion in the same way, without the need for popping bones apart.
  6. When the bones are both free, you will see white, stringy parts on the flesh side of the leg meat. These are tendons and will be very tough and unpleasant if served in your cooked meat. The best way to remove them is by snipping them carefully away with a pair of kitchen scissors.
  7. The boneless duck leg can then be used whole or diced as required.

Duck Leg Biryani

Indian biryani made with duck leg meat
Indian biryani made with duck leg meat

Cook Time

Prep time: 1 hour

Cook time: 15 min

Ready in: 1 hour 15 min

Yields: One large serving

Ingredients

  • Meat from one duck leg, boned and diced
  • 2 tablespoons vegetable or sunflower oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground coriander seeds
  • Salt and pepper
  • 2 ounces basmati rice
  • ½ small head cauliflower, broken in to florets
  • 1 tablespoon frozen peas
  • ½ small white onion, peeled and sliced
  • 1 medium tomato, cut in to wedges
  • 2 inch piece cucumber, cut in to wedges
  • Small handful coriander/cilantro, roughly chopped

Instructions

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Vegetable oil and biryani spicesBiryani marinadeDiced duck meat is added to biryani spicesDuck leg meat is marinated in spicesUncooked vegetable additions for biryaniBiryani spiced duck meat is stir friedCooled rice is added to spiced duck meatVegetables are stirred in to spiced duck and riceDuck leg biryani is ready to serve
Vegetable oil and biryani spices
Vegetable oil and biryani spices
Biryani marinade
Biryani marinade
Diced duck meat is added to biryani spices
Diced duck meat is added to biryani spices
Duck leg meat is marinated in spices
Duck leg meat is marinated in spices
Uncooked vegetable additions for biryani
Uncooked vegetable additions for biryani
Biryani spiced duck meat is stir fried
Biryani spiced duck meat is stir fried
Cooled rice is added to spiced duck meat
Cooled rice is added to spiced duck meat
Vegetables are stirred in to spiced duck and rice
Vegetables are stirred in to spiced duck and rice
Duck leg biryani is ready to serve
Duck leg biryani is ready to serve
  1. Pour the vegetable oil in to a large bowl and add the dry spices. Season with salt and pepper and stir to form a smooth paste.
  2. Add the duck meat to the spice paste, stir well and cover with clingfilm. Allow to sit for around an hour for the flavours to infuse.
  3. Simmer the washed rice in salted water for ten minutes. Drain well, spread on a plate and cover to cool.
  4. Simmer the cauliflower for about five minutes in a pot of salted water, adding the frozen peas for the final three minutes. Drain and cover.
  5. Bring a wok up to a very high heat before adding the duck meat, oil and spices. Stir fry on a searingly high heat for a couple of minutes before adding the onion for a further minute's cooking.
  6. Add the rice and stir fry until the rice is evenly coloured by the spices and the meat is evenly dispersed through the mixture.
  7. Add the cauliflower and peas, followed by the cucumber and tomato.
  8. Add the coriander/cilantro immediately before giving a final stir and plating to serve.

Alternative Duck Leg Biryani with Steamed Duck

Duck leg biryani prepared with steamed rather than stir fried duck
Duck leg biryani prepared with steamed rather than stir fried duck

If you want to try duck leg biryani but are totally averse to attempting to bone a duck leg, this is an alternative option you could try. It sees the duck leg steamed before it is cooled and simply reheated as opposed to being cooked in the wok. You will not get the same intensity of flavour this way but the dish is still enjoyable. You could of course also use cooled poached or roasted duck leg meat.

Cook Time

Prep time: 1 hour 15 min

Cook time: 2 hours 15 min

Ready in: 3 hours 30 min

Yields: One large serving

Ingredients

  • 1 duck leg
  • 2 ounces basmati rice
  • ½ head of broccoli, broken in to florets
  • 2 tablespoons vegetable or sunflower oil
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground coriander
  • Salt and pepper
  • ½ medium onion, peeled and sliced
  • 1 tablespoon canned chickpeas, drained
  • 6 slices cucumber
  • 1 tablespoon freshly chopped coriander/cilantro

Instructions

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Duck leg ready for steamingSteaming duck legSteamed duck legPrecooking broccoli for duck biryaniMeat from steamed duck legStir frying steamed duck leg meat in biryani spicesCooled rice is added to stir fried biryani duckBroccoli and chickpeas are added to duck leg biryaniCucumber and coriander/cilantro added to duck leg biryaniDuck leg biryani ready to serve
Duck leg ready for steaming
Duck leg ready for steaming
Steaming duck leg
Steaming duck leg
Steamed duck leg
Steamed duck leg
Precooking broccoli for duck biryani
Precooking broccoli for duck biryani
Meat from steamed duck leg
Meat from steamed duck leg
Stir frying steamed duck leg meat in biryani spices
Stir frying steamed duck leg meat in biryani spices
Cooled rice is added to stir fried biryani duck
Cooled rice is added to stir fried biryani duck
Broccoli and chickpeas are added to duck leg biryani
Broccoli and chickpeas are added to duck leg biryani
Cucumber and coriander/cilantro added to duck leg biryani
Cucumber and coriander/cilantro added to duck leg biryani
Duck leg biryani ready to serve
Duck leg biryani ready to serve
  1. Steamers come in many different types. This steamer is a metal steam chamber which sits on top the accompanying pot. Boiling water is added to the pot (though not enough that it will bubble in to the steamer) before the duck leg is sat in the steamer on top of the pot and the lid is put in place. Simmer gently for two hours, checking the water level occasionally.
  2. Remove the duck leg from the heat and leave for one hour to cool.
  3. While the duck leg is cooling, boil and cool the rice and broccoli (see above recipe).
  4. Pluck the meat from the cooled duck leg. Pour the oil in to a very hot wok and add the duck leg meat with the spices, salt and pepper. Stir fry for a few seconds before adding the onion, followed by the rice and various vegetables. The coriander leaf goes in last of all.
  5. Serve immediately.

Hoisin and Garlic Stir Fried Duck Leg

Duck leg meat Chinese stir fry with hoisin sauce and garlic
Duck leg meat Chinese stir fry with hoisin sauce and garlic

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: One serving

Ingredients

  • Diced meat from one boned duck leg
  • 2 tablespoon vegetable oil
  • ½ red bell pepper, seeded and sliced
  • ½ small white onion, peeled and thickly sliced
  • Handful of beansprouts
  • Foil sachet (5 ounces) Chinese hoisin and garlic stir fry sauce
  • Freshly chopped parsley to garnish

Instructions

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Vegetables and sauce for duck leg stir frySliced bell pepper and onion for stir fryingStir frying diced duck leg meatPeppers and onions added to wok with duck leg meatBeansprouts added to duck leg stir fryHoisin and garlic sauce added to duck leg stir fry
Vegetables and sauce for duck leg stir fry
Vegetables and sauce for duck leg stir fry
Sliced bell pepper and onion for stir frying
Sliced bell pepper and onion for stir frying
Stir frying diced duck leg meat
Stir frying diced duck leg meat
Peppers and onions added to wok with duck leg meat
Peppers and onions added to wok with duck leg meat
Beansprouts added to duck leg stir fry
Beansprouts added to duck leg stir fry
Hoisin and garlic sauce added to duck leg stir fry
Hoisin and garlic sauce added to duck leg stir fry
  1. Bring your wok up to a very high heat before adding the oil to heat through.
  2. Add the duck leg meat and stir fry for a minute or two to cook.
  3. Add the onion and around thirty seconds later, the red pepper followed by the bean sprouts.
  4. Pour in the stir fry sauce and continue frying until the sauce is simmering.
  5. Plate up your stir fry and garnish with the chopped parsley.

Casseroled Duck Leg with Plum Sauce and Roast Potatoes

Casseroled duck leg with plum sauce, roast potatoes, carrot and parsnip mash and peas
Casseroled duck leg with plum sauce, roast potatoes, carrot and parsnip mash and peas

Cook Time

Prep time: 30 min

Cook time: 2 hours 15 min

Ready in: 2 hours 45 min

Yields: One serving

Ingredients

  • 1 duck leg
  • 2 plums, halved and stoned
  • ½ red bell pepper, seeded and sliced
  • 2 garlic cloves, peeled and roughly chopped
  • 1 inch piece of ginger, peeled and roughly chopped
  • ¾ pint fresh duck stock (see further up this page)
  • Salt and pepper
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 6 baby potatoes (or as required)
  • 1 small parsnip, scraped and roughly chopped
  • 1 small carrot, scraped and roughly chopped
  • 2 tablespoons frozen peas
  • 1 ounce (¼ stick) unsalted butter
  • Generous pinch ground nutmeg

Instructions

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Fruit and vegetable ingredients for duck leg casseroleFruit and veg prepared for duck leg casseroleDuck leg casserole ready to be covered for the ovenDuck leg casserole removed from the ovenCasseroled duck legCasserole sauce ready to be blitzedProcessed casserole sauceButter and nutmeg added to carrot and parsnipMashing carrot and parsnipDuck leg is plated with roast potatoes and veg, ready for plum sauce
Fruit and vegetable ingredients for duck leg casserole
Fruit and vegetable ingredients for duck leg casserole
Fruit and veg prepared for duck leg casserole
Fruit and veg prepared for duck leg casserole
Duck leg casserole ready to be covered for the oven
Duck leg casserole ready to be covered for the oven
Duck leg casserole removed from the oven
Duck leg casserole removed from the oven
Casseroled duck leg
Casseroled duck leg
Casserole sauce ready to be blitzed
Casserole sauce ready to be blitzed
Processed casserole sauce
Processed casserole sauce
Butter and nutmeg added to carrot and parsnip
Butter and nutmeg added to carrot and parsnip
Mashing carrot and parsnip
Mashing carrot and parsnip
Duck leg is plated with roast potatoes and veg, ready for plum sauce
Duck leg is plated with roast potatoes and veg, ready for plum sauce
  1. Put your oven on to preheat to 350F/170C.
  2. Add the duck leg to a casserole dish along with the red pepper, onion, plums, garlic, ginger, rosemary and bay leaf. Season with salt and pepper and carefully pour in the stock.
  3. Put the lid on the dish and put it in the oven for two hours.
  4. When the casserole is in the oven, add the potatoes whole and unpeeled to a pot of cold salted water and bring to a simmer until softened (up to half an hour). Drain and set aside to cool.
  5. Take the casserole dish from the oven and remove the duck leg with a slotted spoon to a plate.
  6. Add the parsnip and carrot to a pot of simmering, boiling water for about ten minutes until just softened.
  7. Peel the potatoes and deep fry in hot oil for about five minutes until crisp and golden.
  8. Add the peas to boiling water for three minutes and then drain through a colander.
  9. Drain the parsnip and carrot. Return to the pot with the butter and nutmeg and mash.
  10. Lay the duck leg on a plate and use an ice cream scoop to plate the carrot and parsnip mash. Add the drained potatoes and peas.
  11. Discard the rosemary sprig and bay leaf from the casserole and blitz the rest in a food processor to form a sauce. Spoon some of the sauce over your duck leg immediately before serving.

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© 2013 Gordon Hamilton

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2 comments

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Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, tirelesstraveler. I hope you decide to give them a try - they really are absolutely delicious.


tirelesstraveler profile image

tirelesstraveler 2 years ago from California

Your hubs get lovelier all the time. Duck eggs yes, I will have to think about legs, before trying them. The recipes look tasty.

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