duck legs

[ongakgak]

i have never cooked before, what to do with them?

You can roast them (be ready to clean your oven afterwards), and use the fat to fry some pre-boiled potatoes. Very bad for you but yummy.

We cover them in chinese five spice (from a pre-mixed pot of course) and then roast them, skin-side up.

Serve with green salad, ideally watercress and lettuce, with sliced/chopped grapefruit and oranges mixed in with salad leaves - yum yum! We usually also have chopped fried potatoe squares with it too.

If you try and keep the juice from the grapefruit and orange as well, you can add this to the pan the duck was roasted in and get a yummy warm sauce to pour over the lot as well......it's surprisingly easy to make and looks and tastes amazing!

Roast duck for about 1 hour or so.

Rub them with salt, thyme and garlic and leave them covered overnight in the fridge. When you want to cook them, empty out a jar of goose or duck fat into a casserole, warm it up til it's liquid, wipe off the duck and put into the fat (should be covered). Put the casserole lid on and cook at 150 degrees for 2 hours. Take out of the fat and roast on a tray in a hot oven for 15-20 mins til crispy. Not very weightwatchers, but bloody tastey in a south of France pour me a glass of red way.

I've poached them before now in the watery part of a can of coconut milk, then pulled the meat off . Then fried green curry paste (or red) with creamy part of can, add the milk you poached in and green beans then a little fish sauce and honey (or palm sugar if you have it) and corriander and lime juice to taste, stir back in duck. Serve on rice. A little bit of effort, I'll admit, but tastes sensational.

mmmmmm, some very good ideas here, I have "delegated" the meal to my DH as he is insistent that we use a celeriac from the allotment.

I usually do them marinated in a mix of marmalade and chilli then roasted,

Use the celeriac in the mashed potato to serve with it