If youāre a fan of dark-meat chicken, move up to Five-Star Duck Legs. The great thing is that itās getting much easier to find fresh duck breasts and legs, not just rock-hard frozen whole ducks that take a week to thaw. Pick one part, because breasts and legs are complete opposites. While the breasts are best cooked like a medium-rare steak, the legs are better slow-cooked like barbecue. Simple foil pouches make the whole procedure easy to manage. Duck legs reheat beautifully and take well to a brush-on glaze at the end.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
For the Glaze (optional)
Preparation
Step 1
HEAT the oven to 350Ā°F.
Step 2
SCORE or prick the duck legs with a knife to help release the fat during cooking.
Step 3
MAKE two 3-leg foil packs for easy handling. For each pack, place three legs on a sheet of heavy-duty aluminum foil large enough to seal tightly around the legs. Sprinkle both sides of each leg with 1 teaspoon of the dry rub.
Step 4
SEAL the packs and place them on a large rimmed baking sheet. Roast for 1Ā 1/2 to 2 hours, until the leg joint moves easily and the meat is tender.
Step 5
OPEN the packs and pour off the excess fat. Serve the duck legs as is or finish them with the glaze under the broiler.
Step 6
To make the glaze, if using, Combine the soy sauce and honey in a small bowl.
Step 7
HEAT the broiler. Broil the legs about 4 inches from the heat source until crisp and browned, about 5 minutes. Brush the legs with the glaze and broil 2 to 3 minutes more.
