Slow-roasted duck legs
By: Extra Virgin Chef
Published: Tuesday, February 7, 2012 - 4:55am

Ingredients




2 duck legs
Sea salt
Freshly ground black pepper
Minced garlic (amount to your liking)
Chopped shallot (amount to your liking)
Thyme

Preparation

1 Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper. 2 Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours. 3 Next day, preheat oven to 200 degrees C/400 degrees F. 4 Remove dry mixture and place duck legs in a roasting pan. 5 Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines. 6 Cover loosely with aluminium foil and pop it in the oven for 45 minutes. 7 Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes. 8 You get nicely browned duck legs with meat shreddable by a fork.

About

Crispy brown skin with meat that is shreddable using a fork.