Slow roasted duck legs
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ingredients
4 pcs duck legs salt ground cumin honey
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The meat is delicious, the skin is crispy.
1.
Salt the thighs well, rub salt on the meat with your hands, sprinkle with cumin, cover with foil and refrigerate.
2.
In the morning, put the roasting tray in the oven, no need to baste with water, the thighs are quite fatty and will let their fat and juices out. In case the duck is not fatty, we can baste it with water.Bake at 120 deg. C for about 3,5 hours. Then remove the foil, brush the thighs with warmed honey, increase the temperature to 180 °C. C and bake until golden brown.
3.
Serve according to taste – with dumplings and cabbage, with lox or potato salad.
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