Type what you have

Ingredients

• ✓ duck leg
• rosemary
• garlic
• salt
• five-spice powder
• red wine
• red currant jelly

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Ingredients

• ✓ duck leg
• shallot
• evaporated cane sugar
• kosher salt
• black pepper
• garlic
• thyme
• duck wing
• duck fat

Instructions

1. 1 Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
2. 2 Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
3. 3 Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
4. 4 Preheat oven to 225 degrees F (110 degrees C).
5. 5 Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
6. 6 Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
7. 7 Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

By brujakitty

Ingredients

• ✓ duck leg
• salt
• black pepper
• vegetable oil
• onion
• garlic
• chicken broth
• rice vinegar
• soy sauce
• sambal chili paste
• hot pepper sauce
• bay leaf

Instructions

1. 1 Season duck legs with salt and black pepper.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
3. 3 Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer.
4. 4 Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.

By John Mitzewich

Ingredients

• ✓ duck leg
• salt
• black pepper
• vegetable oil
• water
• olive oil
• onion
• turmeric
• cinnamon
• nutmeg
• chicken broth
• pomegranate molasses
• honey
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ duck leg
• vegetable oil
• salt
• five-spice powder
• black pepper
• green onion
• garlic
• green onion
• hoisin sauce
• lemon
• sesame oil
• hot sauce
• butter
• bibb lettuce
• cucumber
• green onion
• sesame seed

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Ingredients

• ✓ duck leg
• green onion
• crawfish tail meat
• shrimp
• okra
• water
• ham hock
• tomato
• bay leaf
• cayenne pepper
• thyme
• black pepper
• green onion
• celery
• pepper
• onion
• andouille sausage
• chicken broth
• all-purpose flour
• all-purpose flour
• vegetable oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook duck legs in hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook until the other side is browned, 3 to 4 minutes. Transfer to a plate, leaving rendered fat in the skillet.
2. 2 Whisk 1 cup flour into fat in the skillet, adding enough oil to make a thick and smooth roux. Reduce heat to medium-low and cook, stirring constantly, until roux turns a rich, reddish-brown color, about 40 minutes. Whisk in 2 more tablespoons flour and cook for 2 minutes.
3. 3 Whisk in broth, 1 cup at a time, until incorporated. Remove from heat.
4. 4 Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes until combined.
5. 5 Place ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, then reduce heat to low. Cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally, until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
6. 6 Transfer duck legs and ham hock to a large bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and ham hock and return meat to gumbo. Simmer gumbo for 45 more minutes.
7. 7 Increase heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onions. Taste and adjust for seasoning.

By John Mitzewich