Tender Duck Legs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck leg (s)
- 4 teaspoons butter
- 4 cloves garlic
- 4 sprigs thyme
- 2 sprigs rosemary
- salt and pepper
- 1 liter water
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- Pluck the herb leaves from the branches and chop finely. Press the garlic. Knead the herbs and garlic with the butter.
- Loosen the skin of the duck legs in one place, creating a pocket. So don`t peel off the skin completely. Now distribute the herb butter evenly in the thigh pockets. Now salt and pepper the thighs well on the outside and place with the skin side down in a very lightly oiled dish.
- Fill an ovenproof bowl with 1 liter of water and put it in the oven. This will keep the thighs even juicier. Cook the legs in the oven for one hour at 160 ° C (top / bottom heat). Then turn the legs and cook in the oven for another hour.
- Pour the juice over the thighs over and over again during the entire cooking time.
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