Duck legs are one of the cheapest parts of duck meat, which, when prepared correctly, become very juicy and aromatically tender, and the price of the dish pleasantly surprises even those who are saving, according to a “Rimi” press release.
Duck or chicken – which to choose?
Duck differs from chicken not only in taste but also in nutritional value. Its meat is darker, richer in flavor, and its texture resembles red meat. Duck is rich in iron, zinc, and B vitamins, especially B12, which is important for the nervous system and blood cell production.
Unlike chicken, duck has more fat, but most of it accumulates under the skin rather than in the meat tissue itself. Therefore, removing the skin or slow braising melts the excess fat, leaving soft, juicy meat without a heavy feeling.
Duck legs are a particularly economical choice. They are cheaper than the breast or the whole duck but contain more connective tissue, which turns into gelatin during long braising and gives the dish a velvety texture.
Tips for a perfect result
Slow braising is one of the most forgiving cooking methods. Unlike quick cooking methods, it is hard to make a mistake here. This method is especially suitable for those who do not have time to stand by the stove: after adding the ingredients, you can do other tasks while the dish slowly braises on its own.
Before braising duck legs, it is worth searing them in a pan until the skin or surface is nicely browned. This step adds extra flavor – the so-called “Maillard” reaction creates those delicious roasted aromas that later permeate the entire dish.
When searing, it is important not to overcrowd the meat – if the legs lie too densely, they will steam instead of crisping. The braising liquid should not completely cover the meat – it is enough to reach about half the height of the legs. This way, the top part crisps lightly, and the bottom remains juicy.
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The stew can also be prepared the night before – overnight the sauce will thicken even more, and the flavors will meld better. Reheating the next day often makes the dish even tastier. Try it:
For slow-braised duck with tomatoes you will need:
- 600 g duck legs,
- 400 g canned chopped tomatoes,
- 200 g cherry tomatoes,
- 1 onion,
- 4 cloves of garlic,
- 200 ml chicken or vegetable broth,
- 2 tbsp olive oil,
- 2 sprigs of fresh rosemary,
- fresh thyme,
- salt,
- pepper.
- a pinch of sugar.
Preparation. Pat the duck legs dry and rub with salt and pepper. Heat olive oil in a pan and sear the legs on all sides until nicely browned. Transfer to a slow cooker or ovenproof dish.
In the same pan, sauté the chopped onion until softened. Add garlic and sauté for another minute. Add chopped tomatoes, broth, herbs, salt, pepper, and a pinch of sugar. Bring to a boil.
Pour the sauce over the duck legs in the slow cooker or oven dish. Cover with a lid and braise in a 160–170 degree oven for about 2–2.5 hours until the meat is tender. Add halved cherry tomatoes 30 minutes before the end.
Before serving, taste the sauce and adjust seasoning if needed. Serve with mashed potatoes, polenta, or fresh bread. Enjoy!
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