Duck legs with potatoes in the oven
Votes: 14
Time: 2 hours 15 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
When you come home from work on a weekday evening and want to relax and have a delicious dinner instead of spending hours at the stove, a simple recipe like this will save the day. You can throw everything in the oven, and a delicious homemade dinner will cook itself. Duck legs with potatoes are a perfect solution. Yes, they're much fattier than, say, breasts, but that fat is where all the flavor comes from. It makes the meat incredibly juicy and tender, and the potatoes, baked along with the legs, develop a super crispy crust. To prepare, simply slice the potatoes, place them in a roasting pan along with the duck legs, season with salt and pepper, pop them in the oven, and leave them for 1.5 to 2 hours.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 duck legs
- 2 tubers of baking potatoes or 0.5 kg of other large white potatoes
- A few sprigs of fresh thyme
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Heat a small frying pan on the stove and fry the duck legs, skin side down, over medium heat until the skin is golden and some fat has rendered.
- Turn the legs over and remove the pan from the heat while you slice the potatoes crosswise into 2cm-thick slices. Then, cut each slice into quarters. Arrange these potato pieces around the duck legs, sprinkle a few sprigs of thyme over the duck and potatoes, season with salt and pepper, and place in a preheated oven.
- Bake for 2 hours, stirring occasionally, until the potatoes are soft and crisp and the duck legs are tender, although everything will be practically done in 1 1/2 hours.
- Store leftovers properly: If you have even a small amount of meat left over, you can package it, label it, and store it in the freezer for up to two months. Defrost it in the refrigerator overnight before cooking..
Categories:
recipe / Oven / Main courses / Bird / Potato dishes / Baked potatoes / Nigella Lawson
Similar recipes
