My husband asked me to bring his camera out to our stream the other day. When I got there, there was a handsome drake and a hen with her ducklings! And just like that, it reminded me that we had duck legs in the freezer 😀
Gratuitous photo of one of our orchids, supported by a meat skewer from Burkina Faso.
I looked over my old blog posts and discovered that I had made numerous recipes with duck legs. It was hard to choose, so I lazily chose the easiest; herbed vegetables, topped with browned duck legs and simply roasted.
The duck roasts up very tender and the vegetables are perfectly cooked.
Duck Legs with Roasted Fennel, Carrots, Onions and Potatoes
4 large potatoes, cut into 8ths each
3 carrots, sliced
2 small fennel bulbs, slice
1 large onion, cut into 8 pieces
Salt and pepper
Fresh thyme, chopped
3-4 duck legs, seasoned with salt, pepper and garlic powder
1 heaping tbsp goose fat
Place the potatoes, carrots, fennel and onion in a large bowl, season with salt, pepper, paprika and thyme. Set aside.
Brown and sear the duck legs in a hot skillet. Remove the legs and set aside. Add the goose fat to the hot skillet, stirring and scraping up the brown bits. Stir the contents of the skillet into the prepared vegetables.
Put the vegetables in a roasting pan, top with the legs, cover and roast at 350 F for 1 1/2 hour. Uncover, increase the oven temperature to 400 F and continue to roast for another 30 minutes.