Duck Legs

Duck legs and a Cook & Hold oven are the perfect match for flavor maximizing slow cooking.  For extra texture, serve this protein with cous cous.  


Whole duck legs, 12 each 
Kosher Salt 
Ground pepper 
Vegetables oil 2 T.(30 Ml) 
Oinion diced 1large 
Carrots peeled and diced 2 
Celery stalk sliced 2 
Cardamom 1 T. (15 Ml) 
Cumin seeds 1 T. ( 15 Ml) 
Garlic cloves 6 
Bay leaves 2 
Thyme dried 1 T. ( 15 Ml) 
Flat leaf parsley stems 5 
Red wine 2 c. ( 473 Ml) 
Poultry stock 2 c. ( 473 Ml) 
Dried fruit,Apricots,Gold Raisins,Dates 2 C. ( 473 Ml)


1. Pat the duck legs dry. Prick the skin all over with a sharp needle, then season with salt and pepper 
2. Preheat oven to 250°F ( 120°C) 
3. Sauté onion, carrot, celery and cook, stirring until softened and onions begin to color. Add cumin seeds, garlic, bayleaves, thyme, parsley. Pour in the wine, and bring to a boil and reduce by one-third. 
4. Add the stock,1/2 teaspoon salt and pepper and return to a boil add dried fruit. Remove from the heat, add the duck legs 
5. Put in pan and cover with plastic wrap 
6. Cook 2 hours for first pan add 30 minutes for each additional pans hold at 160°F (70°C)

Serve over Cous Cous

Duck Legs Recipe
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