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Recipes with duck legs

3 recipes that use duck legs, with photos, step-by-step instructions and cook times. The quickest, Arroz con pato, takes 95 minutes. It is most often cooked with bay leaves, coriander and cumin.

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Arroz con pato

Chiclayo and the northern coast claim arroz con pato as their own, and family lunches and big Sunday gatherings there often centre on a deep pot of it: duck legs browned and simmered in dark beer and a purée of coriander and spinach, then rice cooked in the same green, duck-rich liquid with peas, red pepper and ají amarillo. The rice is moist and loose, the duck tender with crisp edges, and it is served with salsa criolla and, often, papa a la huancaína. The beer contains alcohol, and not all of it cooks off; for an alcohol-free pot use alcohol-free beer or the stock swap in the ingredients. A common mistake is skipping the browning, which leaves flabby skin and a pale, fatty rice; render the duck slowly first and pour off excess fat. Chef's tip: let the cooked rice rest under the lid off the heat for 10 minutes before fluffing.

95 minPeruvianRice & Grains
by KrazyBadal 0 views

Confit de canard, pommes sarladaises

Every farmhouse in the Périgord and Gascony once lined its larder with stoneware jars of confit, duck legs salted, cooked slowly in their own fat and sealed under it to last the winter. Today it is the order of the day at Sarlat's Saturday market restaurants, served with pommes sarladaises: potato slices fried in that same duck fat until golden, then tossed with garlic and parsley. The skin should crackle and the meat should fall from the bone in soft, savoury shreds. The legs are cured for 12–24 hours in the fridge before cooking, so start the day before; a sharp green salad with walnut oil is all it needs alongside. Chef's tip: add the garlic and parsley to the potatoes only in the last two minutes, so the garlic stays sweet instead of turning bitter.

240 minFrenchMeatGluten free
by KrazyBadal 0 views

Hanhor mangxo

When Magh Bihu brings bonfires and feasting to the villages of Assam in January, duck curry is one of the dishes families look forward to. Duck meat is simmered with ash gourd (kumura), which soaks up the rich juices, and the gravy is thickened with toasted black sesame for a deep, nutty taste. It is eaten with rice, often after the night-long community feast called uruka. Chef's tip: brown the duck skin-side down first and pour off some of the rendered fat; you need its flavour, not all of it.

120 minIndianMeatGluten free
by KrazyBadal 0 views

Goes well with duck legs