French Style Marinated Duck Legs Slowly Cooked in their fat, then made crisp in the oven
Mix all the spices, herbs and salt in a mixing bowl then rub onto the duck legs. Let marinate for at least 24 hours up to 2 days.
Heat up the oil till it is simmering. Brush off herbs and spices off legs then carefully add one at a time to the duck fat.
Let slowly simmer for 1 1/2-2 hours till duck legs are tender.
Let cool then remove and place on a sheet pan.
Can be covered with duck fat and kept for a month in refrigerator.
When ready to use take out of duck fat and bake in oven till crispy and brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1351 | ||
Calories from Fat: 1269 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141g | 188 % | |
Saturated Fat 46.4g | 232 % | |
Monounsaturated Fat 69.4g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 215.4mg | 66 % | |
Sodium 1245.3mg | 43 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.1g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1351
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