This recipe for Delicious Pan Roasted Duck is ridiculously easy. It must be cooked low and slow and started in a cold pan. The duck must be given time to render the fat and allow time for the duck legs get golden brown and crispy. It really is not a special dish; most grocery stores carry either fresh or frozen duck legs, so this makes it almost an everyday dish. A nice change from chicken and it does taste different than chicken. Give it a try, but don’t rush it and don’t turn the heat up. This dish is one of our favorites.
Tip : When I say the duck has to be started in a cold pan I don’t mean that the pan has to be refrigerated, but rather that the pan should not be pre-heated.
Ingredients
- 2 duck legs
- kosher salt
- 4-5 tbsp Rebel House Pickled Beet and Lingonberry Chutney
Instructions
- Season 2 duck legs on both sides with kosher salt an hour before cooking and allow to come to room temperature.
- Place seasoned duck legs in a small skillet, skin side down. The skillet should not be pre-heated.
- Set the burner temperature to medium low and allow the duck to cook slowly uncovered for about 20 minutes. The duck should be starting to color. Turn the duck legs skin side up and cook for another 20 minutes. Turn the legs again so that the legs are skin side down again, turn the heat up to medium and cook for another 20 minutes. The duck should be golden brown and crispy.
- Serve with Pickled Beet and Lingonberry Chutney and mashed potatoes.
