This recipe is inspired by duck legs confit, where duck legs are submerged in duck fat and poached until tender and shreddable. Duck legs confit are fanstastic…but there’s a lot of waiting, with a total cooking time of up to 2 days. 1
I don’t have two days – I have to get dinner on the table tonight. I’m making pan-roasted duck legs, turned into a one-pan meal with a layer of potatoes and onions. I’m not going to let all that delicious duck fat go to waste!
The key to this recipe is covered cooking for the first half hour in the oven, braising the duck legs and potatoes. 2 Then the lid comes off and the duck legs brown in the heat of the oven.
Recipe: Cast Iron Roasted Duck Legs
Cast Iron Roasted Duck Legs
Inspired by: Ming Tsai, Roasted Duck Legs and Figs
- 1 teaspoon vegetable oil
- 4 duck legs
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 medium potatoes, cut into 1-inch dice
- 1/2 teaspoon salt
- 1 large Shallot, minced
- 4 sprigs thyme
- 1 sprig parsley
- 1 cup chicken stock
1. Sear duck legs
Set the oven to 425°F. Season the duck legs with salt and pepper. Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Flip the duck legs and brown the flesh side, about 5 more minutes. Remove the duck legs to a bowl and pour off all but 1 tablespoon of the duck fat.
2. Saute the aromatics
Increase the heat under the skillet to medium. Add the potatoes, toss them in the skillet to coat with duck fat, then let them sit until they brown on the bottom, about three minutes. Stir in the shallot, thyme, and parsley, and let them cook for a minute. Nestle the duck legs in the pan, skin side up, then add the chicken broth and bring to a simmer. Tightly cover the pan with aluminum foil (or a tight fitting lid) and transfer it to the oven.
Let the pan roast in the oven, covered, for 30 minutes. then remove the foil and cook uncovered until the potatoes are cooked through and the duck reaches at least 180°F in the thickest part, about 30 more minutes.
Remove the pan from the oven and let it cool for a few minutes, then scoop the duck legs and potatoes out with a slotted spoon and move them to a platter. Serve.
- Be careful when covering the pan – cast iron is hot! Someday I’m going to get the cast iron lid for my cast iron pan…but I never think of it until I need it.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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