John Myers
Contents
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Ingredients
- 2 Fresh duck leg
- 80 ml Port red
- 3 tbsp Olive oil
- 2 Garlic cloves chopped
- 1 Spring onions fresh, cut
- 1 tbsp Seasonal herbs chopped
- 8 Colorful peppercorns
- 1 tsp Mustard extra hot
- 1 tsp Tabasco
- 1 handful Fresh herbs, parsley, rosemary and gari chives
- 1 tbsp Rapeseed oil
- 1 pinch Black pepper from the mill
- 1 pinch Seasoning salt
Instructions
- Incise the skin of the clubs. Mix the marinade ingredients and place in a freezer bag. Vacuum seal the legs and the bag. The legs stay in the marinade for at least 3 days.
- Remove the duck legs from the marinade and drain. Sieve the marinade, it will be used for a duck sauce.
- Heat the electric oven to 80 degrees with the casserole dish set. The legs are now fried in rapeseed oil (first on the skin side) and seasoned with salt and pepper.
- Then it goes to a bed with fresh herbs, which are exchanged halfway through the cooking time, and off in the middle of the oven.
- Now stay in the oven until the core temperature of 68 degrees (pink, as in the first picture) is reached. If you want to have it through more, you can leave it in the oven up to a core temperature of 72-75 degrees. Even then, they are super tender and juicy because they are cooked at a low temperature.
- Depending on the size of the duck legs, cooking can take 3-4 hours. For the last 15 minutes I set the oven to 200 degrees so that the skin is nice and crispy. The pictures explain everything.
- Now the legs are cut into pieces and served with red wine onion vegetables and duck sauce. But these are extra recipes. There was also vegetable noodles (leftovers from the previous day)
Nutrition
Serving: 100gCalories: 505kcalCarbohydrates: 6.5gProtein: 0.7gFat: 49.2g
