Instructions (and Visuals) for Preparing Duck Leg

1. 

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   Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Before preheating your oven, make sure one of the racks is in the center position. Cooking anything in the oven until it is completely heated will result in uneven cooking. [2]

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   Take the skin off one of the duck legs. Cut into the skin of each duck leg with a thin chef's knife. To separate the skin from the meat, slide the knife underneath it. Remove the skin from only one side to enjoy the crispy skin once it's cooked. [3]

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   In a skillet over medium heat, crisp the skin on the duck legs for 15 minutes. Place the duck legs with the skin side down. Leave the legs in the pan until the skin is brown and crispy, about 15 minutes on medium heat. [4]

   • Because the legs will cook in the duck fat, no additional cooking oils are required.
   • Use a large skillet that can hold all of the ingredients and is oven safe.
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   While the duck legs are cooking, peel and dice the onion, carrots, and celery. Remove the outer skin from the onion with your hands and the skin from the carrots with a vegetable peeler. To dice the vegetables, use a chef's knife and a cutting board. 1⁄2 by 1⁄2 inch (1 3 by 1 3 cm cubes This guarantees that they cook evenly. [5]

   • For a variety of flavors, use any root vegetables you want, such as parsnips or scallions.
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   Sear the skinless side of the duck leg for 2 minutes before transferring to a plate. Using a spatula, flip the duck legs and allow the exposed meat to sear. This will help to further seal the meat's juices. Transfer them to a plate, skin-side up, and set them aside to rest. [6]

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   For 10 to 15 minutes, brown the vegetables in duck fat. Combine all of the vegetables in the skillet with the duck fat. Stir occasionally with a wooden spoon to ensure that all of the vegetables cook through and soften evenly. [7]

   • You can drain up to two-thirds of the duck fat if desired, but it is not required.
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   Return the duck to the pan and add the chicken stock. Place the duck on top of the vegetables, crispy skin facing up. Pour 2 cups (470 mL) chicken stock into the skillet, covering half of the duck. If you get the skin wet, it will become soggy and rubbery. [8]

   • You can buy chicken stock at your local supermarket or make your own.
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   Over high heat, bring the skillet to a boil. Increase the heat to high and allow the stock to boil for 1 minute. Turn off your stove once it has reached a boil. [9]

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   Preheat the oven to 350°F for 30 minutes. Hold the skillet handle with an oven mitt and place it on the center rack of the oven. Set a timer for 30 minutes and avoid opening the door to prevent heat from escaping. [10]

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    Reduce the heat to 350 °F (177 °C) and continue to cook for 30 minutes. When the timer goes off, turn down the heat and set another 30-minute timer. When finished, the duck should be easily pierced with a knife. While the duck legs and vegetables are still hot, serve them. [11]

    • After cooking, the duck will stay warm in the oven for 1 hour.
    • Check the temperature of the duck in the thickest part of the leg with a meat thermometer to ensure it is 165 °F (74 °C).
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    3-4 days in the refrigerator Put the duck in an airtight container or a resealable plastic bag to keep it fresh. Make sure to store any leftovers in the refrigerator within 2 hours of cooking. Otherwise, harmful bacteria may develop on the meat. [12]

    • Duck can be frozen for up to three months.

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1. 

   1

   Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Before you turn on your oven, position one of the racks in the center. Before cooking in the oven, make sure it is completely warm. [13]

2. 

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   Using a wooden skewer, make holes in the duck legs. Stab a skewer into the skin side of the meat, but don't go all the way through it. Aim for 15-20 holes on each duck leg. The holes allow the duck fat to escape while it cooks. [14]

   • Poke multiple holes with a fork at the same time.
3. 

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   Season the legs with salt and pepper after brushing them with olive oil. Using a kitchen brush, apply 2 tablespoons (30 mL) olive oil to the entire surface of the meat. Season with salt and pepper to taste, but don't overdo it. [15]

   • To add more aromatic flavors to your duck, try thyme or red pepper flake.
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   Place the duck legs on a wire rack-lined baking sheet. Spray the cooking sheet and wire rack with cooking oil to prevent the duck from sticking. Place the baking tray with the duck legs in the oven's center rack. [16]

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   90 minutes for the legs Keep the door closed while the duck is cooking to prevent any of the heat from escaping. After 75 minutes, use a meat thermometer to check the internal temperature of the duck legs. Allow it to cook for another 15 minutes if it isn't at 165 °F (74 °C). [17]

   • If the duck was not cooked to temperature, clean your meat thermometer with dish soap before using it again.
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   After cooking, cover the duck with foil and set it aside for 10 minutes to rest. Remove the duck legs from the oven and wrap the tray in aluminum foil immediately to keep the duck warm. Allow the legs to rest for 10 minutes before serving. [18]

   • Wild rice complements roast duck well.
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   Refrigerate the duck for up to 4 days. Store the duck legs in an airtight container or a plastic storage bag. Refrigerate leftovers within 2 hours to avoid the formation of harmful bacteria. [19]

   • Freeze the duck for up to 3 months.

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