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 preheated.
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 just starting to barely color.
- Turn the duck legs skin‑side up and continue cooking for another 20 minutes. This final stretch lets the fat render fully and helps the skin crisp while the meat becomes tender.
- 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.