Thread: Looking for duck leg ideas

Gday all,

Duck season is fast approaching here and I'm looking for some new duck recipes.

I'm planning on getting the family together after our traditional opening morning shoot and doing a cook up. So far thinking of doing some duck breast jalapenos poppers and spring rolls but I don't want to waste the legs.

Any ideas on what to do with them? I was thinking of maybe slow cooking them and then adding like a buffalo wing or
a plum, ginger and chilli sauce to em. Never really had much luck cooking legs and thighs though so any help to get them tender and mouth watering will be appreciated!

Cheers

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All sounds tasty to me, what's the address?

Fresh pineapple and kiwifruit contain enzymes that help to tenderise the meat. Sit the raw fruit directly on the meat for a while.

One of my specialties when in late teens and batching on farms was Wild Duck
Always used Oven Bags and wrapped in bacon
Always were soft and 110% moist
Not sure if you can get Oven Bags now ??

Hard to cock it up with them - even when a drunk teenager :-)

Yep still get oven bags.

Thanks guys

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get yaself a bloody great pile of bread rolls.enough to feed 6 labradors should feed 30duckshooters(even the bullshitters!!
right get ya legs and thighs drop em in a slow cooker for 8hrs or so till meat falls off bone.
pile meat next to rolls with a bloody 44gallon drum of gravy or sauce whatever
now
Pick up a roll split lengthwise
heap with duck meat (onions chillies mushrooms veges all optional extras.)
then immerse in gravy,or that concoction ya call sauce(weell I was a little inebriated on the tequila as i added a slug or two or three or four to improve the kick of me sauce)
eat the bloody thing
youve got bugger all hope of shaving with it!
do not under any circumstances put labradors in slow cooker otherwise youll get hot flatulent grinning labradors And
fuck all duck!

Cut them off, bwown in oil and put in a casserole, fry some diced onion and garlic and add them. Add half a litre of chicken stock, 150 mls of blackcurrent cordial or cranberry juice, a pinch of cinnamon, nutmey, and cardamom or cloves and a good grind of pepper. Sprinkle a packet of ground almonds over the top and give a good stir. The liquid should cover the legs. Bung the lid on and put in an oven at 150-160 c for 2-3 hours. If the sauce is still a bit thin (it should be like gravy) add cornflour or more almonds.
Sounds wierd because of the almonds and fruit juice but is bloody tasty and moist.
@Angus_A will have a few more ideas I suspect.

Originally Posted by Marty Henry

Cut them off, bwown in oil and put in a casserole, fry some diced onion and garlic and add them. Add half a litre of chicken stock, 150 mls of blackcurrent cordial or cranberry juice, a pinch of cinnamon, nutmey, and cardamom or cloves and a good grind of pepper. Sprinkle a packet of ground almonds over the top and give a good stir. The liquid should cover the legs. Bung the lid on and put in an oven at 150-160 c for 2-3 hours. If the sauce is still a bit thin (it should be like gravy) add cornflour or more almonds.
Sounds wierd because of the almonds and fruit juice but is bloody tasty and moist.
@Angus_A will have a few more ideas I suspect.

Cashews also work, and not so bitter..
The rest of that sounds great. It's down to try.

Awesome recipes guys.......I will give a few of them a go......I hope.....

Confit. Render down duck fat or buy some. Google will tell you how.. Best ever.

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My wife dose a great Peking Duck.
I'll see if I can get the recipe off of her.

i said to the old duck -a bloke on the forum wants to know what to do with ya legs


Im now in a&e

with
two black eyes

a broken jaw and a ballsack the size of jacindas mouth

the Doc just interviewed me

filled out ACC claim

"cause of injury???"

'MARITAL MISUNDERSTANDING"

kotuku, that is totally hilarious ...

Peking duck - whole duck, not just legs. (I've had a few in Peking/Beijing, and this is close)


Big pot . Add 3 L water, 3 inch ginger sliced, 3 tbl corn flour or rice flour, 3 tbl rice cooking wine, 3 tbl soy sauce, 3 teaspoons 5 spice powder. Bring to broil. Hold duck above and ladle the liquid over the duck for 6 minutes. Then hang duck in windy spot for 9 - 12 hours. Into oven at highest setting for 30 ish mins. Rest for 15. Slice thin and scoff with green onions and hoison sauce, and pancakes or Mexican tortillas.

This is great for a whole duck - Peking style, - not sure how it would go on legs only.