Duck legs with dried apricots
2 servings
120 minutes
Duck legs with dried apricots is a dish that combines the rich traditions of Russian cuisine with a unique flavor. The combination of tender duck meat and sweet, slightly sour dried apricots creates a harmony of tastes that unfolds during baking. Adyghe salt and paprika add spiciness to the meat, while sweet chili sauce adds a mild heat. Duck legs baked in foil retain their juiciness, and the final stage of open baking makes the skin golden and crispy. This dish is perfect for a festive dinner, pairing well with light sides like mashed potatoes or fresh salad. It evokes associations with cozy family evenings and hospitality characteristic of Russian cuisine.
1
Pour boiling water over the dried apricots.
- Dried apricots: 1 glass
- Boiling water: 1 glass
2
Prepare Adyghe salt and paprika.
- Adyghe salt (garlic-herb salt): to taste
- Paprika: to taste
3
Wash and dry the duck meat.
- Duck leg: 2 pieces
4
Apply sweet chili sauce on the meat.
- Sweet chili sauce: to taste
5
Sprinkle salt mixed with paprika on top.
- Adyghe salt (garlic-herb salt): to taste
- Paprika: to taste
6
Drain the dried apricots and chop them finely.
- Dried apricots: 1 glass
7
Place the dried apricots on top of the meat.
- Dried apricots: 1 glass
8
Wrap the meat in foil, place it in a parchment-lined dish, and put it in a preheated oven at 200 degrees for 1 hour.
9
Take out of the oven and unwrap the foil.
10
Put it in the oven for another 15 minutes.
