Using mortar & pestle bash up the marinade ingredients
Rub over duck legs and leave overnight to let the flavors penetrate and any moisture drip out
Preheat oven to 325*
Brush marinade off duck and place legs into heavy-bottomed roasting pan where they will fit tightly
Add duck or goose fat
Place in oven and cook 2hrs, spooning the fat over the legs every so often until the duck skin is crisp and meat is tender
5 minutes before the end add rosemary, juniper berries and peppercorns to the pan to crisp up
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 43 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 78.8mg||24 %|
|Sodium 7058.3mg||243 %|
|Potassium 22.7mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 1.6g|
|Protein 22.1g||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: 144
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