Baked duck legs
4 servings
95 minutes
Baked duck legs are a dish with deep roots in Russian cuisine, symbolizing a blend of simplicity and sophistication. Aromatic and juicy, they develop a golden crust while absorbing the delicate flavors of nutmeg, rosemary, and thyme. Carrots baked alongside the duck add sweet notes and create a harmony of flavors. This cooking method makes the meat incredibly tender and rich, while the herbs enhance its expressiveness. This dish is perfect for family gatherings or festive lunches, especially when paired with mashed potatoes that complement its velvety texture. It is easy to prepare, and the result consistently delights with its rich taste and aroma. Baked duck legs are a gastronomic pleasure capable of captivating even the most discerning gourmets.
1
We wash the duck legs, trim excess fat. Place them in a large container, sprinkle with salt and ground black pepper to taste, and mix. Let it sit for a while.
- Duck legs: 1000 g
- Salt: to taste
- Ground black pepper: to taste
2
We clean the carrots. You can take a lot of carrots — it won't spoil the taste. Cut it into large, random shapes — circles, sticks. You can also add potatoes in the same way!
- Carrot: 500 g
3
Place duck legs in a deep baking tray. Sprinkle with ground nutmeg, add rosemary and thyme leaves on top. You can drizzle a little olive oil. Arrange carrots around it. Cover the tray with foil, sealing it tightly on all sides. Put it in the oven and set it to 160–180 degrees.
- Duck legs: 1000 g
- Ground nutmeg: to taste
- Rosemary: to taste
- Thyme: to taste
- Carrot: 500 g
4
After 1 hour and 20 minutes, remove the foil, increase the temperature to 220 degrees, and leave the legs for another 7-10 minutes until the crust is crispy.
5
Take out, arrange on plates, and serve.
6
Mashed potatoes will be perfect as a side dish.
