Duck legs are particularly well suited to slow cooking techniques like braising, slow roasting, and confit (curing followed by slow cooking in melted duck fat).
For many duck recipes, the fat needs to be rendered off of the legs prior to cooking them. See How to Render Duck Fat for step by step instructions.
Unless you’re using the confit method, you will end up with a lot more duck fat then you need to cook them, and it can be saved for later use as an alternative to cooking oil or butter. In fact, rendered duck fat is so delicious that it’s sold separately!
Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries. It can be served sweet, savory, tangy, smoked and/or spicy.
Confused about duck breeds? Consult our Duck Breed Guide →