Duck legs in the oven
Description
The dish is prepared without unnecessary complications. If you plan to serve the duck with potatoes, you can fry them in the fat that collected in the pan while slow-cooking the duck legs in the oven. This will add even more harmony to the dish. If you don't have fresh rosemary, you can use dried rosemary leaves or rosemary powder instead. This dish pairs perfectly with orange or cranberry sauce. The finished dish can now be served.
Instructions
- 1
Step 1
First, thoroughly wash the duck legs and dry them with a paper towel. Then take 2 tablespoons of coarse salt and rub it onto the legs. Cover the meat with plastic wrap or another plate and refrigerate for at least 12 hours.
- 2
Step 2
When the allotted time is up, the meat should be thoroughly washed to remove all the salt. Now take a baking dish, grease it with oil, and place the meat inside. Add pink and black pepper, rosemary, and a little clove to taste.
- 3
Step 3
Bake the legs in the oven at the lowest temperature. Cooking time is about 4 hours. Since we will not fry the meat but stew it, it will become tender and soft.
- 4
Step 4
For serving the duck, use the fat left in the pan to roast a pear. Cut out the core, pour the fat inside, and bake in the oven over medium heat for 15 minutes. Place the duck leg and pear on a serving dish, and garnish with rosemary and other herbs.