I recently discovered duck legs at a store that I frequent in Portland. The leg and thigh are attached, and they're sold two per package at a really reasonable price. Back when I had a high paying job in the pharmaceutical industry, I would buy a four - pack of Maple Leaf Farms duck breasts without blinking an eye, paying a pretty hefty price tag. Let's just say that hasn't happened in the last few months since I've been not working! Especially after moving from Arkansas to Oregon!! But....in January when I start working again....I plan to satisfy my duck cravings, legs AND breast!
I found this great cooking method for duck legs from Mark Bittman in The New York Times. The marinade is something that I think complements succulent duck meat really well. The recipe is for 2 - 4 duck legs.
- 3 tbsp tamari, liquid aminos, or soy sauce
- 1 tbsp turbinado sugar
- 2 tsp sesame oil
- 2 tsp rice cooking wine
- 4 large garlic cloves, minced
- 2 tsp finely chopped fresh ginger
- Marinate your duck in a large sealable bag for a few hours or overnight.
- Preheat oven to 400 degrees.
- Remove duck legs from bag, then pat dry with a paper towel.
- Place legs skin side down in a large pan, then turn heat up to medium or medium high to brown and render the fat. Then turn and brown the other side a minute or two.
- Remove duck legs, add some veggies that you like to the pan, then add 2 cups of stock. I used garlic infused stock that I've come to love from Safeway.
- Bring up to a boil, add the duck legs back with the skin side up.
- Place pan in the oven for 30 minutes, lower the heat to 350 degrees, then it should be finished in another 30 minutes.
I can't wait to make this again!