Duck Legs 450g – 2 Pack – Outstanding QualityDuck Legs 450g – 2 Pack – Tender and TastyDuck Legs 450g – 2 Pack – Order Online or Call 07932 686498 to place an OrderDuck Legs 450gDuck Legs 450gHow long should Duck Legs be cookedHow to cook Duck LegsPre-heat your oven to 180°C, Fan 160°C, Gas Mark 4. …Prick the skin of the duck legs all over.Season the duck legs all over with salt and pepper.Place the duck legs on a roasting tray and cook in the middle of the oven for 90 minutes.Are Duck Legs good to eatDuck legs are a great option you should try. They can easily fit into a healthy diet while offering a rich flavor and tender texture that your family will love. Despite what you may have been led to believe, duck meat is packed with health benefits that make it a great alternative to chicken or turkey legs.What is the tastiest part of the DuckThe first thing to understand is that the best part of the duck is the skin. It should be crisp, but not burned; it certainly should not have fat clinging to it. The meat also should be free of fat, although sometimes it`s tempting to taste just a tiny piece of duck fat because it really is delicious.Duck legs (typically the drumstick with the thigh attached and sometimes called Mary lands are normally used to make Duck Confit. However, duck breasts also work quite well! The duck is often salted and seasoned generously for 1-2 days to draw out moisture, before being submerged in duck fat and then cooked at a very low temperature until the meat is deliciously tender.CONFIT DUCK LEGINGREDIENTS2 confit Gressingham duck legs1 pack of new potatoes60g pancetta40g walnuts1/2 lemon1 Braeburn apple1/2 chicken stock pot75g Apple and Sage Jelly1 bag of peashoots1 bunch of thyme1tbsp wholegrain mustard2tbsp olive oil30g unsalted butter50mils water1 bag of baby spinachMETHODQuarter the new potatoes. Pop them on a baking tray and drizzle over a little oil. Season with salt and black pepper. Pick the thyme leaves from their stalks (discard the stalks). Sprinkle half the leaves onto the potatoes and toss to coat. Pop them on the middle shelf of your oven, and roast until golden, 25- 30 mins. Halfway through cooking, turn the potatoes and add the pancetta.Meanwhile, remove the confit duck from its packaging and fat. Place on a separate baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins at 22oC, Fan 20oC, Gas Mark 7 or until the skin is crispy.Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard, lemon juice, remaining thyme leaves and the olive oil (amount specified in the ingredient list). Set aside, we’ll dress the peashoots later.Cut each apple into eight wedges and remove the core. Heat half the butter in a frying pan over medium heat. Add the apples and cook until browned all over, 6-7 mins. Turn to make sure they colour evenly. Then stir in the chicken stock pot, water (amount specified in the ingredient list) and the apple and sage jelly. Simmer until the apples are soft and the sauce is glossy, 3-4 mins. Transfer to a bowl and cover with foil. Duck Legs 450gWhen the potato and duck are 5 mins from being ready, you can finish off the last few jobs. Wash the frying pan you used for the apples and return it to medium heat. Add the remaining butter and the baby spinach. Stir and cook until the spinach wilts, 3-4 mins. Remove from the heat and cover until everything else is ready. TIP: You might want to heat the spinach up again for 30 seconds just prior to serving! Duck Legs 450gShare the potatoes between your plates. Put a ‘bed’ of spinach next to them and top it with the duck leg. Toss the peashoots in the dressing and serve alongside. Spoon the sauce over the duck leg and scatter the caramelised apples around in an artistic fashion.Duck Legs – x2 – 450gbarbary duck legs boneinduck legs bonein barbary
