Pan-Seared Duck Legs
Make aromatic duck with a golden, crackling skin! Pan-seared duck legs work for lunch or dinner. Cooking duck is easier than it looks. First the meat marinates in fragrant herbs and garlic; then the marinade is rinsed off and the meat sears in coconut oil. (You can swap the coconut oil for duck fat, though that's a matter of taste.) Serve the legs with a side of vegetables, boiled potatoes, rice, or buckwheat — really, any grain makes a good side.
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Recipe author
Pan-Seared Duck Legs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
14 g
Fats 71 %
39 g
Carbohydrates 4 %
2 g
414 kcal
GI:
100
/
0
/
0
- Duck is a dark poultry meat. It's firmer than chicken because of all the blood vessels running through it, but that has its upside: duck is considered very nourishing and is often recommended for people dealing with anemia or nervous exhaustion. Keep in mind that duck is fairly fatty, though most of the fat sits in the skin — so removing the skin makes it leaner. 1. Rinse the duck legs well under running water and pat them dry with paper towels. 2. Grind two bay leaves in a mortar. Add the rosemary, ground black pepper, and just a little nutmeg, and grind together with the pestle. 3. Peel the garlic and press it. Rub the duck legs all over with the garlic paste and coarse salt, then coat them generously with the spice blend. 4. Put the legs in a zip-top bag and refrigerate for 24 hours. Over that time the meat soaks up the garlic and spice aromas and cures nicely. 5. Rinse the legs in warm water, pat them thoroughly dry, and rub them with ground black pepper. 6. Sear the legs in coconut oil until a golden, crisp crust forms. Start over low heat, covered, with the remaining bay leaves and thyme sprigs; then uncover and cook until browned — lightly or deeply, to your taste. Serve the duck legs sprinkled with coarse salt. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Rosemary dry - 131 kcal/100g
- Coconut oil - 925 kcal/100g
- Nutmeg - 556 kcal/100g
- Duck legs - 405 kcal/100g
- Fried duck legs - 266 kcal/100g
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