Duck legs baked on salt
2 servings
35 minutes
Duck legs baked in salt are an exquisite dish of French cuisine that delights with its simplicity and refined taste. Historically, such recipes were used to cook meat in its own juice, preserving its juiciness and richness. Salt not only stabilizes the baking temperature but also draws out excess moisture, making the duck skin crispy. The sauce combining olive oil, soy sauce, Dijon mustard, and red wine vinegar adds a pronounced spiciness with subtle notes of spices and ginger. It's best to serve these legs with a light garnish like a green salad or roasted vegetables to highlight the depth of the duck's flavor.
1
In a deep bowl, mix oil and soy sauce.
- Olive oil: 2 tablespoons
- Soy sauce: 1 teaspoon
2
Add spices for the bird.
- Spices for poultry: 1.5 teaspoon
3
Then add mustard and ground ginger.
- Dijon mustard: 1 tablespoon
- Ground ginger: 1 teaspoon
4
Pour in the wine vinegar.
- Red wine vinegar: 1 teaspoon
5
Mix thoroughly.
6
Pour salt into the baking dish.
- Salt: 1 kg
7
Place the legs on top with the skin side up.
- Duck legs: 2 pieces
8
Generously coat the top side with the resulting sauce.
- Olive oil: 2 tablespoons
- Soy sauce: 1 teaspoon
- Spices for poultry: 1.5 teaspoon
- Ground ginger: 1 teaspoon
- Dijon mustard: 1 tablespoon
- Red wine vinegar: 1 teaspoon
9
Send to a preheated oven at 180 degrees for 15 minutes.
10
Then flip the legs and cook for another 15 minutes.
11
Shake off the salt from the cooked legs and serve.