Duck legs are one of the cheapest parts of a duck, which when prepared correctly become extremely juicy and aromatically soft, and the price of the dish pleasantly surprises even the thrifty, according to Rimi’s press release.
Duck or chicken – what to choose?
Duck differs from chicken not only in taste, but also in nutritional value. Its meat is darker, richer in flavor, and has a texture reminiscent of red meat. Duck is rich in iron, zinc and B vitamins, especially B12, which is important for the nervous system and the production of blood cells.
Unlike chicken, duck has more fat, but most of it is stored under the skin and not in the meat tissue itself. Therefore, after removing the skin or slow braising, the excess fat melts away leaving soft, juicy meat without the feeling of heaviness.
Duck legs are a particularly economical choice. They are cheaper than a breast or a whole duck, but they have more connective tissue, which turns into gelatin during long stewing and gives the dish a velvety texture.
Tips for the perfect result
Slow cooking is one of the most indulgent cooking methods. Unlike quick cooking methods, it’s hard to go wrong here. This method is especially suitable for those who do not have time to stand at the stove: after adding the ingredients, you can do other things while the dish slowly simmers by itself.
Before stewing, it is a good idea to fry the duck legs in a pan until the skin or surface is nicely browned. This step adds extra flavor – the so-called Maillard reaction creates those delicious toasty aromas that then permeate the entire dish.
When frying, it is important not to add too much meat at once – if the drumsticks are too dense, they will steam instead of brown. The braising liquid should not completely cover the meat, just enough to reach about half the height of the drumsticks. This way, the upper part will brown easily, and the lower part will remain juicy.
The stew can also be prepared the night before – overnight the sauce will thicken even more and the flavors will absorb more. The dish is often even tastier when reheated the next day. Try:
For slow-braised duck with tomatoes, you will need:
- 600 g of duck legs,
- 400 g canned chopped tomatoes,
- 200 g of cherry tomatoes,
- 1 pc. onion,
- 4 cloves of garlic,
- 200 ml of chicken or vegetable broth,
- 2 v. sh. olive oil,
- 2 sprigs of fresh rosemary,
- fresh thyme,
- salt,
- pepper.
- a pinch of sugar.
We produce. Dry the duck legs and rub with salt and pepper. Heat the olive oil in a pan and fry the drumsticks on all sides until nicely browned. Transfer to a casserole or ovenproof dish.
In the same pan, fry the chopped onion until soft. Add the garlic and fry for another minute. Add chopped tomatoes, broth, herbs, salt, pepper and a pinch of sugar. Bring to a boil.
Pour the sauce over the duck legs in a casserole dish or oven dish. Cover with a lid and stew in an oven at 160-170 degrees for about 2-2.5 hours until the meat is soft. 30 minutes before the end, add the sliced cherry tomatoes.
Taste the sauce before serving and add more seasoning if needed. Serve with mashed potatoes, polenta or fresh bread. Delicious!
