How to cook duck legs in the oven. Duck legs for beginners. How to cook duck legs properly

26.11.2021 Materials (edit)

If you are pretty tired of chicken, we suggest diversifying your home menu by cooking delicious duck legs in the oven according to a very affordable recipe. Incredibly juicy duck meat baked with it has a spicy and piquant taste. At the same time, it is very rich in useful, valuable substances for the body.

The recipe for duck legs with potatoes in the oven

Kitchen appliances and utensils: medium baking sheet, ovenproof sleeve for roasting meat, chopping board, large meat knife, medium deep bowls or bowls, oven mitts, serving plate, paper towels.

Ingredients

Choosing the right ingredients

To make the finished dish juicy and appetizing, it is not enough just to know how to cook delicious duck legs according to our wonderful recipes. When choosing duck meat pay attention only to benign and fresh poultry.

To cook juicy and tender meat, they take a bird of the first category with a developed muscular system and fat layers on the chest, abdomen and back without obvious damage to the skin and carefully processed.
For a less high-calorie dish, a second category carcass with a minimum of subcutaneous fat is sufficient, but the meat will be harsh.
The chilled carcass must be clean and have a light pink or yellowish tint no dark spots or bruises. An overly yellow color betrays the age of the bird, and after cooking it can be tough and oily.

A quality product should not contain extraneous putrefactive odors and be slippery, and after pressing, it quickly restores its elasticity.
All semi-finished products from duck meat have a deep red color, in contrast to chicken.
The packaging of the frozen product must be undamaged does not contain much ice and has a normal shelf life.

Competently selected very healthy duck meat and adherence to storage conditions guarantee you maximum pleasure from the prepared dish according to the proposed recipes.

Step by step cooking process

Using this recipe, you can cook juicy duck legs in a slow cooker. To do this, it is enough to mix all the necessary ingredients according to the recipe, completely fill them with hot water and simmer for 2 hours.

Baked with potatoes in the oven is prepared according to a similar recipe, only it will take much more time to prepare and fry it.

Recipe video

Now, with the help of a step-by-step video recipe, it is easy and simple to cook delicious duck legs in the sleeve in the oven. Juicy and tender, with a special piquant taste, they go well with aromatic potatoes soaked in meat juice for a side dish.

So that baking in the oven or duck legs does not seem so difficult to novice cooks, we advise you to arm yourself with little tricks in their preparation.

The usual soaking of duck meat in salted cold water with spices will make it softer and more tender.
Before cooking duck skin be sure to thoroughly clean from feathers and pads, washed and blotted dry.
The excess fat can be melted first in the pan by placing the legs with small incisions, the skin facing down.
The melted fat is very useful for frying vegetables, for seasoning soups, or simply for adding it to minced meat.
To achieve a delicious golden brown crust, just grease the hot duck with butter or honey and brown for another 15 minutes.
For cooking, it is advisable to take hot broth instead of ordinary boiling water.
Duck meat is cooked for a long time - for each kilogram of it, both when stewing and baking, it takes at least 45 minutes.

Correct serving of the dish

Undoubtedly, served at home with a recipe or classic with apples is the highlight of any festive feast. But the legs baked according to our recipe are more convenient both in preparation and in serving. Moreover, if you know how to cook juicy duck legs in the oven, and then serve baked apples and original onion or cranberry-orange sauce as a garnish, then a romantic dinner will definitely take place at its best.

Perfectly combined with various berry sauces, not only a dish made of legs or a whole carcass, but also original recipes. In European cuisine, it is customary to add white and red wines, savory sweet sauces, seasonings, nuts and all kinds of side dishes from vegetables or cereals to duck delicacies.

Various possible cooking options

In addition to the most famous recipes for baking in the oven, duck dishes cooked on the grill, in foil, in a pan or in a slow cooker are no less interesting. With the right recipe, harsh duck meat turns out to be surprisingly juicy and tender. It goes well with citrus fruits and fruits, and is successfully complemented with sweet and sour sauces.

As a marinade they often use a combination of soy sauce with lemon and honey, as well as wine and brandy. Among the simple and delicious recipes for cooking chicken legs, we highlight several interesting options that will surely delight you:

With apples and oranges.
Oven baked with plums.
Toasted in the oven with honey and mustard.

Stewed in sour cream and garlic sauce.
Stewed in orange sauce with raisins in a pan.
Baked with sauerkraut.

You probably won't want to argue that roasting the legs instead of a whole duck was a great idea. And cooking them in the oven with a sleeve is generally a great option. After all, their preliminary preparation will take only 10 minutes, and cooking with browning will take a maximum of 100 minutes. The dish will decorate any table with a side dish of your choice. But how good this recipe is is up to you immediately after its preparation, so do not forget to leave your reviews and significant additions.

Step by step preparation of duck confit with oranges and spices:

We prepare the products: we wash the duck legs, cut half of the orange in the form of small pyramids.
Wipe the legs thoroughly with oil and spices. Put them together with orange pieces and a cinnamon stick in a pan and fry them under the lid for about 3-5 minutes on each side. During this time, a golden crust should form.
Melt the fat in a frying pan. Pour cherry juice there and add to taste. The simmering time is 1.5-2 hours.
After the end of the process, send the legs to the grill or fry them until crispy in a pan.
Here we lightly fry the second half of the orange, cut into slices.
When the dish is ready, serve the duck legs with rice or other side dish.

Stewed duck legs with oranges and mustard sauce

A thoughtful stew for a long time is a great way to cook duck legs paired with oranges. You can add a zest to serving by serving a dish with honey mustard.

Ingredients:

Duck legs - 2 pcs.
Duck fat for frying
Onions - 1 pc.
Medium carrots - 1 pc.
Garlic - 2 cloves
Bay leaf - 2 pcs.
Orange - 2 pcs.
Powdered sugar - 2 tablespoons
Butter - 2 tablespoons
Black pepper - 5 peas
Water - 100 ml
Salt to taste
Dijon mustard - 2 tablespoons (for the sauce)
Honey - 1 tablespoon (for the sauce)
Olive oil - 2 tablespoons (for the sauce)
Soy sauce - 1 tsp (for the sauce)

Step by step preparation of duck legs with oranges and mustard sauce:

Melt the fat in a deep frying pan and fry the legs on both sides until golden brown. Take them out onto a plate.
Cut the onion into medium cubes and the carrots into slices. Garlic can be passed through a garlic press or finely chopped.
Put everything together in a skillet with fat after frying the legs. Roasting time - 3 minutes.
Then add water and legs. Reduce heat slightly and add bay leaves, pepper and salt. Cooking time under a lid on low heat - from 1 to 1.5 hours.
Slice oranges into slices 3-5mm thick. Sprinkle them with icing sugar and fry on all sides in a greased grill pan.
Place all the ingredients for the sauce in a deep bowl and whisk lightly.
For a beautiful presentation, place the legs on a wide plate, place a few slices of orange and a teaspoon of sauce next to it.

The classic recipe for stewed duck legs with orange

This dish is quite tasty and satisfying. It is perfect for both a festive table and a daily lunch.

Ingredients:

Duck legs - 6 pcs.
Orange - 2 pcs.
Onions - 1 pc.
Olive oil - 2 tablespoons
Starch - 1 tsp
Water - 200 ml
Peel of one orange
Salt and pepper to taste

Step-by-step preparation of stewed duck legs according to the classic recipe:

Season the legs with salt and sprinkle with pepper. Fry thoroughly in hot olive oil until golden brown on all sides. For frying, you should choose a pot or pan with high sides. At the end of the process, remove the legs onto a plate.
Fry the onion in the same container, then add the starch and stir.
Put the duck on the onion again, cover with orange juice and water. Simmer covered over low heat until the meat is tender. Remove the lid and extinguish for a few more minutes.
When the sauce becomes thick, separate it into a saucepan, sprinkle with zest.
To decorate the dish, place the legs on a plate, cover with zest and serve with the sauce.

Baked duck legs with cognac and orange

According to this recipe, duck legs are incredibly fragrant and juicy. This effect is provided due to the presence of spices and cognac among the ingredients, which impregnates the meat fibers. The cooking process is quite simple, so even a novice cook will be able to surprise guests.

Ingredients:

Duck legs - 4 pcs.
Orange - 2 pcs.
Cognac - 120 ml
Rosemary - 1 sprig
Salt and spices to taste

Step by step preparation of baked duck legs with cognac and orange:

Separate the fat from the legs. Marinate with cognac, spices, add a sprig of rosemary. Cover and refrigerate for 8-12 hours, or at room temperature for 1.5 hours or more.
Cut the orange into slices without removing the peel.
Place the legs on a baking sheet, place the orange on top, cover with foil and place in the oven at 150 degrees. Roasting time - about 1 hour.
Serve baked duck legs with rice, potatoes, boiled or fresh vegetables.

Cooking a dish in a multicooker allows you to maximize the preservation of useful elements and the aroma of meat and fruits, and also reduces the time spent on the cooking process.

Ingredients:

Duck drumstick - 6 pcs.
Orange - 1 pc.
Quince - 1 pc.
Apple - 1 pc.
Cranberries (fresh or frozen berries) - 50 g
Honey - 4 tablespoons
Mustard beans or powder - 2 tablespoons
Vegetable oil for frying
Spices to taste

Step by step cooking of duck legs with oranges in a slow cooker:

Rinse the legs thoroughly and fry a little with the addition of oil.
Before preparing the duck legs, pour over the fruit with boiling water. Remove inner pits from quince and apple. Cut everything, including the orange, into wedges.
Put the resulting fruit slices on the fried meat. Pour washed cranberries there, salt, add mustard and your favorite spices.
Carefully move the resulting mass and turn on the baking mode for 60 minutes.
Honey is added after cooking, directly on hot meat, so that it melts, but does not boil. Let cool slightly and can be served with a side dish or vegetables.

Video recipes for duck legs with oranges

As practice shows, the combination of duck and orange will not leave indifferent any gourmet. The ingredients in these recipes are selected to balance the nutrients and get the most out of them. With a little skill and imagination, you can surprise your loved ones not only at the festive table, but also diversify your daily food. Each hostess will be able to choose an option that will take its rightful place in her cookbook.

Peel the carrots and cut into thick circles. Cut the fennel in half, remove the hard core and cut into thick half rings. Cut the leeks in half lengthways, rinse and cut into half rings. Peel and cut the shallots in half.

Trim off excess fat from the duck legs and season with salt and pepper. In a roaster, heat 1 tbsp. l. olive oil. Place the legs skin side down and cook over medium heat for 7-8 minutes, until the skin is lightly browned and melted fat forms on the bottom. Turn the legs over and fry on the other side for 5-8 minutes. Transfer the legs to a plate.

Drain the duck fat into a bowl, leaving about 2 tbsp. l. Add carrots, fennel, leeks and shallots and cook over medium heat, stirring occasionally, for 5 minutes. Add cider, thyme, tarragon and bay leaf and bring to a boil. Return the legs to the roaster, cover the pan with a lid and simmer over low heat until the duck is tender, 1 hour 15 minutes.

Peel potatoes and cut into 4 pieces. Boil in salted water until half cooked. Throw in a colander and transfer to a baking sheet. Pour duck fat over the potatoes, salt and pepper and place in the oven preheated to 200 ° C. Bake until tender, 30 minutes.

Cut the mushrooms into 2-4 pieces. Cut the bacon into small cubes and fry in 1 tbsp. l. duck fat, 5 min. Transfer the bacon to a plate, add the mushrooms to the pan, season with salt and fry over medium heat for 5-7 minutes. Transfer mushrooms to bacon and keep warm.

Baked duck legs is a very tasty, mouth-watering dish. To do this, you do not need to be an ace in the kitchen, as, for example, to bake a whole. By using some of the oven cooking options, you will feel more confident as a cook and will be able to tackle your loved ones' more complex orders.

First, let's look at how to cook some duck legs.

Take 2-3 pieces. Remove excess fat on them, which you can then use for other dishes. Make cuts in the skin to help melt the fat when baking and make the thighs look rosy and attractive. Now rub the legs with salt, pepper and your favorite spices. Wrap in plastic wrap and leave to soak for 3 hours. And if you put your thighs in the refrigerator overnight, it will be even better!

After the required time has elapsed, remove the legs, rinse, blot with paper towels and send to a warm oven. 150 degrees will be enough. Since duck is tougher, it should take longer to bake. 2 hours will be enough. After 1 hour has passed, you should water the thighs with melted fat several times for greater juiciness and beauty. it is better to serve boiled buckwheat or rice with prunes and dried apricots. Mashed potatoes are also good.

Duck meat contains 2 times more vitamin A than any other meat. That is why duck is useful for those with skin diseases and visual impairment.

Legs with potatoes

Ducklings are a delicious dinner classic. There is no need to cook a separate side dish - everything is baked at once on one baking sheet. You will really like our recipe for legs with potatoes in the oven and will allow you to hear many compliments from loved ones.

Ingredients

Duck hams - 2 pcs.
Potatoes - 5 pcs.
Garlic - 2 cloves
Salt, black pepper

Preparation

Wash the meat and let dry. Brush it with a mixture of salt, pepper and minced garlic. Leave the duck legs with grated spices to marinate for 30 minutes. At this time, peel the potatoes and cut into slices. Sprinkle with salt and pepper.

Line a baking sheet with foil and place the legs and potatoes on top. Cover the top with foil as well and seal the edges well. Send the legs and potatoes to the preheated oven for 80-90 minutes. Set the temperature to 220 degrees. 15 minutes before cooking, you can peel back the edges of the foil to brown everything.

It will be very tasty with any vegetable salad. Enjoy!

If you wanted to taste the poultry, and the chicken is already a little boring, then duck legs would be an excellent option to diversify the menu. They not only have an unusual taste, but are also rich in useful substances. Duck fat contains such a valuable element for the human brain as Omega-3 polyunsaturated acids. Duck meat also contains A, E, K and B vitamins. But the main value of duck meat is, of course, animal proteins.

Duck legs, due to the fact that they are much less popular than, for example, chicken legs, are most likely an ingredient in gourmet cuisine, and dishes made from them are classified as delicacies. Duck is especially often cooked in European cuisine. Red and white wine, various French sauces, as well as various side dishes of vegetables or cereals, such as rice and buckwheat, are added to it.

Duck legs in dough

Ingredients

400 g puff pastry
4 duck legs,
220 g cheese
1 apple,
1 piece of pork skin
350 ml cider,
1 egg yolk
400 ml cream
pepper, salt to taste.

Preparation

Remove the skin from the legs, sprinkle with cheese cubes, rub with salt and pepper. Wrap the legs in pork skin and bake at 200 ° C for 30 minutes. Cut the apple into circles. Roll out the dough and cut into circles, put on them an apple mug, cheese, 1 leg. Wrap the dough and brush with yolk. Bake until golden brown. Add cider to the resulting juice, put on fire and evaporate and half the volume, pour in cream and cook until thickened. Serve the chicken legs with the sauce.

Duck legs with sauce

Ingredients

5 chicken legs
1 tsp adjika
2 tbsp. tablespoons of tomato sauce
2 tbsp. tablespoons of vegetable oil
3 cloves of garlic
1 red bell pepper
cilantro greens, red ground pepper, salt

Preparation

Salt and pepper the legs, brush with a mixture of tomato sauce and adjika, fry in oil until golden brown, pour in 200 ml of hot water, simmer for 20 minutes under the lid. Serve sprinkled with very finely chopped seedless peppers, chopped garlic, and cilantro.

Chicken legs with filling

Ingredients

12 chicken legs,
120 g semolina or corn grits,
2-4 eggs
pepper, spices to taste,
4 tbsp. l. salt.

Preparation

At the legs, separate the skin from the side of the severed part to make a pocket. Mix the groats with eggs, add excess fat cut from the legs, salt and pepper. Put the filling in a pocket, secure the skin with a toothpick and put on a greased baking sheet, season with salt, pepper, sprinkle with spices. Bake in the oven for 30 minutes.

Steamed duck legs

Ingredients

2 chicken legs
1-2 tbsp. tablespoons of vegetable oil
1-2 cloves of garlic
1 tbsp. a spoonful of lemon juice
2 tbsp. dill, chopped
ground bell pepper

Preparation

Grease the legs with vegetable oil, rub with salt, pepper and crushed garlic. Drizzle with lemon juice. Place on a steamer wire rack and cook for 40-50 minutes. Put the finished legs on a dish. Sprinkle with chopped dill.

Peking duck legs

Ingredients

1 kg of thighs,
1 can of corn
10 pieces. potatoes,
50 g cheese
1 onion.

Preparation

Season the duck thighs with salt, pepper and leave for 15 minutes, then fry in oil until golden brown. Peel the potatoes boiled in their "uniform", carefully remove the core, being careful not to break the thin walls, and fill it with corn. Fold the thighs into a metal shape. Place potatoes around them. Pour the oil in which the thighs were fried over the potatoes. Sprinkle the shredded cheese over the legs. Place a spoonful of mayonnaise on potatoes with corn. Transfer the finished thighs to a large platter. Arrange the potatoes beautifully.

Duck legs in the oven

Ingredients

Duck legs;
Sunflower oil;
Olive oil;
Bulb;
Garlic;
Seasonings;
Salt.

Preparation

Finely chop the onion, peeled from the peel - no more than two tablespoons of it will be needed for one duck leg. Garlic for each leg requires one tablespoon.
As for spices, marjoram and thyme are best combined with duck meat. Take a teaspoon of dried herbs and grind in a mortar. You can also throw in a couple of allspice peas and a pinch of black.
Prepare the duck legs: rinse them thoroughly and inspect for any remaining small feathers and hairs. The skin must be perfectly cleansed.
Make several longitudinal and transverse cuts on each leg. Optionally, you can sprinkle a drop of wine or cognac on the meat for added refinement.
Take a bowl, pour chopped onions, garlic and spices into it, add about half a teaspoon of salt and a couple of tablespoons of honey. Stir all ingredients to create a flavorful marinade.
Take foil, as many sheets as you have legs. Spread each leg well with marinade and place in foil. Wrap everything so that the marinade liquid or duck fat does not leak out, otherwise they will burn.
Place the wrapped legs on a baking sheet and bake at about 200 degrees. Since duck meat is much tougher than chicken meat, the cooking time is at least one and a half hours.
Duck legs cooked in this way go well with a vegetable side dish.

Duck legs in a slow cooker

To understand how to cook meat in a multicooker, start with the simplest and most traditional recipe. In most cases, duck legs are stewed in a multicooker with onions and carrots. So the meat is saturated with the aromas of vegetables and you get a delicious gravy for the main course.

Ingredients

duck legs - 5 pcs.;
raw carrots - 1 pc.;
onions or shallots - 3 pcs.;
cloves of garlic - 5 pcs.;
boiling water or broth - 200 ml.;
spices: paprika, basil, dill, ground black pepper, salt.

Preparation

Put the duck legs skin side down on the bottom of the cold multicooker bowl, turn on the "Fry" mode, but reduce the cooking temperature to the minimum. Fry the meat in this way on one side for 5 minutes, then increase the temperature to the middle mark on your multicooker model. Continue frying the skins for another 5 minutes and then turn the heat up and cook the duck for another 5 minutes.

In this case, do not turn over part of the carcass, fry only from the side of the skin. Then turn the meat over and fry until crisp. This will take you about 7-10 minutes, depending on the size of the legs.

Peel the vegetables, cut into small slices or half rings. Transfer the carrots and onions to the multicooker bowl, add to the legs. Add all spices to meat and vegetables except garlic and herbs. Use a spatula to stir the ingredients in a bowl, add 1 cup boiling water and close the lid of the multicooker.

In the multicooker menu, select the "Extinguishing" mode, set the time to 90 minutes and press "Start". Add chopped fresh herbs and garlic 10 minutes before cooking ends. Stir the ingredients in a bowl, close the lid again and continue simmering until the end signal is given.

Let the finished dish brew with the lid closed on the "Heating" mode for another 10 minutes. Serve the duck legs with fresh tomatoes or cucumbers and boiled potatoes.

Duck legs with raspberry sauce

Ingredients

Duck (legs) - 2 pieces
Salt - 1 tsp
Pepper - 1/2 tsp
Thyme (thyme) - 1/2 tsp

For the sauce:

Garlic - 1 clove
Raspberries - 1 glass
Dry red wine - 1/8 cup
Wine red vinegar - 2 tsp
Orange - 1 piece (juice)
Orange zest - 2 tsp
Sugar - 4 tsp
Ground white pepper

Preparation

Cut off excess fat from the legs. On top with a sharp knife we make shallow cuts to get a kind of "lattice". This is necessary so that fat is more easily melted out of the legs. As a result, the crust will turn out to be incredibly crispy, and the fat content of the legs themselves will be significantly reduced.

Rub the legs with salt, pepper and thyme, cover and leave for an hour at room temperature or overnight in the refrigerator.

Before baking, rinse the legs and dry them with paper towels. Put in a baking dish and put in an oven preheated to 175 C for an hour and a half. (According to the instructions sent to me from the duck farm, it is best to bake the legs for quite a long time at not very high temperatures.) In the second half of the bake, you can sometimes lubricate the legs with juices from the bottom of the pan.

Let the ready-made legs stand in the form for 10 minutes.

Cooking the sauce. Rub the orange zest on a fine grater, squeeze the juice.

Put 2/3 cups of raspberries, wine, vinegar, sugar, orange peel, orange juice in a food processor. Puree until smooth. Fry finely chopped garlic in a small saucepan on duck fat over medium heat for literally one minute. Add raspberry puree (you can strain it through a fine colander and get rid of the seeds).

Boil the sauce for about three minutes, until it thickens slightly, and its volume decreases by about a third. Add the remaining berries, heat for 30 seconds, salt and pepper to taste and remove from heat. Pour the finished legs with sauce and serve with some neutral, simple side dish or unobtrusive salad.

Duck legs with figs

Ingredients:

6 duck legs;
300 gr. shallots or white onions;
300 gr. carrots;
2 sticks of celery;
4-5 sprigs of thyme;
1 liter of water;
6-8 fruits of fresh figs;
1/2 bunch of parsley.
Heat the oven to 220C.

Preparation

Sprinkle the legs with salt and pepper and place in a single layer in a baking dish. Bake in a hot oven for 30 minutes. The legs should be lightly browned. Peel the onion (if shallots, leave whole, if onions - cut into 4 parts). Cut carrots into slices, celery pieces.

Remove the dish from the oven. Remove the legs from the mold and reduce the oven heat to 180C. Place the pan with the fat from the frying on the hotplate on medium heat, add the onions, carrots and celery and fry for 5 minutes, until the vegetables slightly change color, stirring occasionally.

Drain the fat from the mold (it can be kept in the refrigerator for several days and is great for frying potatoes), return the legs to the vegetables, add the thyme sprigs and add the water. Bring to a boil, cover with a lid or foil and bake in the oven for 1 hour 30 minutes.

Remove the legs from the mold again. Cut the figs into halves and place in the frying sauce. Simmer over medium heat, adding parsley, for about 10 minutes, or until half of the liquid has boiled away. You should have enough sauce left over to water the duck, vegetables and fruits.

Return the duck to the sauce and serve.

Duck leg confit with potatoes and mushroom cream

Ingredients

Confit duck leg - 2 pack. (4 legs, highly cooked)
Potatoes - 8 pieces
Rosemary (greens) - 5-6 branches
Butter - 50 gr
Cherry tomatoes - 6 pieces
Garlic - 6 cloves
Porcini mushrooms - 8-10 pcs.
Onions - 2 pieces
Water - 200 gr
Salt, pepper, bay leaf to taste

Preparation

Unpack the duck legs and fry in a pan on both sides over medium heat for 5 minutes. Coarsely chop the garlic longitudinally, tear the rosemary. Boil the potatoes in their uniforms and fry in butter (30 g) with garlic and rosemary. Serve the duck legs with potatoes, sauce and cherry tomatoes.

Boil the mushrooms with salt and bay leaves for 20 minutes, drain. Put butter (20 g), finely chopped onions, boiled mushrooms in a frying pan. Fry over medium heat for 5-7 minutes. Add water to the pan, bring the mixture to a boil and simmer for 5 minutes. Place the resulting mass in a blender and beat until the consistency of sauce.

How to cook duck legs properly

In the process of cooking duck, the main task is to fry the skin until golden brown. Since the duck meat is quite fatty, no additional fat is required. Duck, properly cooked, retains very little fat and the crust should be thin and crispy.

For those who cook duck meat for the first time, it is easier to start with fillets or duck legs. The fillets are placed with the skin side down in a still cold skillet and fried over medium heat for 7-10 minutes. To brown the meat on the other side, 3-5 minutes is enough, then you need to fry the fillets from the sides. Next, the duck fillet should be baked in the oven for 5-10 minutes, depending on the size of the meat and the desired degree of doneness.

It does not hurt to know some of the subtleties. For example, use a knife to make cuts every centimeter in the skin-covered part of the fillet. Make sure that the knife does not damage the meat, otherwise juice will flow out during baking. In order for the duck to turn out juicy, bake it in foil, and after the meat is removed from the oven, let it cook in foil for about 10 minutes more, since the duck meat is very juicy, and if cut right away, it will flow out juice.

Duck legs are very easy to overcook, so they need to be cooked over medium heat to keep the meat juicy thanks to the fat. To prepare a juicy dish, it is better to stew the duck legs. The easiest way to cook them is to season them with salt and pepper, fry them over medium heat in a skillet, skin side down for about 5 minutes, until they are browned, then simmer in a roaster with chopped garlic, onion rings, carrot strips, spices and broth at 180 degrees within 1.5 hours.