Slow-roasted duck legs
Slow-roasted duck legs might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 381 calories, 46g of protein, and 20g of fat per serving. This recipe serves 2. For $1.85 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. This recipe from Foodista requires thyme, shallot, pepper, and garlic. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 53%, this dish is solid. Try Slow-cooked duck legs in Port with celeriac gratin, Pan Roasted Duck Legs with Black Cherry Sauce, and Braised Duck Legs and Sautéed Duck Breast for similar recipes.
- Serves: 2
- Time: 45 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 6.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
duck legs | 2.0 | None | |
 |
sea salt | 2.0 | servings | None |
 |
pepper | 2.0 | servings | None |
 |
garlic | 2.0 | servings | None |
 |
shallot | 2.0 | servings | None |
 |
thyme | 2.0 | servings | None |
duck legs
Qty: 2.0
Metric:
Price: None
sea salt
Qty: 2.0
Metric: servings
Price: None
pepper
Qty: 2.0
Metric: servings
Price: None
garlic
Qty: 2.0
Metric: servings
Price: None
shallot
Qty: 2.0
Metric: servings
Price: None
thyme
Qty: 2.0
Metric: servings
Price: None
Instructions
Step 1: Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.
Ingredients:
- ground black pepper
- duck leg
- sea salt
Step 2: Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.
Ingredients:
- minced garlic
- shallot
- thyme
- dry seasoning rub
Step 3: Next day, preheat oven to 200 degrees C/400 degrees F.
Equipment:
- oven
Step 4: Remove dry mixture and place duck legs in a roasting pan.
Ingredients:
- duck leg
Equipment:
- roasting pan
Step 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.
Ingredients:
- new potato
- vegetable
- carrot
- onion
- potato
Step 6: Cover loosely with aluminium foil and pop it in the oven for 45 minutes.
Ingredients:
- pop
Equipment:
- aluminum foil
- oven
Step 7: Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.
Equipment:
- aluminum foil
- oven
Step 8: You get nicely browned duck legs with meat shreddable by a fork.
Ingredients:
- duck leg
- meat
Dietary Information
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 380.78 kcal | 19.04% |
| Fat | 19.7 g | 30.31% |
| Saturated Fat | 5.14 g | 32.13% |
| Carbohydrates | 1.47 g | 0.49% |
| Net Carbohydrates | 1.21 g | 0.44% |
| Sugar | 0.11 g | 0.12% |
| Cholesterol | 196.65 mg | 65.55% |
| Sodium | 384.28 mg | 16.71% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 46.43 g | 92.85% |
| Selenium | 38.05 µg | 54.35% |
| Vitamin B3 | 10.0 mg | 49.98% |
| Iron | 3.84 mg | 21.32% |
| Vitamin C | 5.2 mg | 6.31% |
| Manganese | 0.08 mg | 4.18% |
| Calcium | 27.66 mg | 2.77% |
| Vitamin B6 | 0.04 mg | 2.22% |
| Fiber | 0.26 g | 1.04% |
