Ingredients
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Method
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Salting and seasoning
Rub the duck legs thoroughly with coarse salt, bay leaf, chopped tőzike, crushed garlic and pepper, then place them in a jar or bowl and rest them in the fridge.
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Resting
Leave the legs in the fridge for at least 12 hours so the seasoning penetrates the meat.
720 min -
Rinsing and submerging in fat
Rinse the salt off the legs, pat them dry, and place them in a pan with the duck fat so that it completely covers them.
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Slow cooking
Cook the legs uncovered in an oven at about 130 degrees for around 2.5 hours, until the meat is soft and falls away from the bone.
150 min -
Crisping the skin
Before serving, lift the legs out of the fat and fry them skin side down in a frying pan until crisp.
5 min -
Potatoes cooked in duck fat
Slice or dice the potatoes and fry them in the duck fat until golden brown, then sprinkle with garlic and parsley.
25 min -
Serving
Serve the crisped duck legs with the potatoes cooked in fat and fresh parsley.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 5 425 kcal | 1 356 kcal |
| Fat | 453 g | 113 g |
| of which saturates | 152 g | 38 g |
| Carbohydrates | 179 g | 45 g |
| Protein | 153 g | 38 g |
| Fibre | 21 g | 5,3 g |
An estimate calculated from the raw weight of the ingredients. Not included: duck fat, chives, bay leaf, parsley. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: garlic (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: kacsazsír. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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