Roasted duck leg

This is one of those leave 'em and love 'em meals. For all the ease of express-style food, there is a lot to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend supper than the answer to your everyday exhaustion issues. You don't need much alongside, perhaps a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter…

These juicy, slow roasted duck legs are so tender and flavorful. Cooked low and slow, it's almost hands off as the oven does most of the work.

These oven roasted duck legs are crispy on the outside, juicy on the inside, and paired with a butternut squash puree and brown butter sage sauce.

Slow roast duck legs, with perfectly golden crispy skin, soft and moist meat, and a delicious and simple silky balsamic gravy.

An easy way to roast duck legs that is a lot like duck confit. Roasting duck legs like this will give you tender meat and crisp skin.

TODAY, I'm here to answer the question that has long infected the everyday-home-kitchens, with unending fatigue and boredom. The underlining puzzle that, as a result, has put the other undeserved, pale and bland poultry, onto the seat of power in the dinner-menu arena for far too long. The...

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN'T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy…

After trying several different oven temperatures and timings to cook the duck, my final choice was to roast by the long slow method. The results gave the crispest skin and the most succulent meat. Let the duck sit uncovered in the refrigerator overnight before you bake it as that will help to dry

I love this combination of meltingly tender duck with aromatic spices and the sweet-sour flavour of pomegranate molasses.

This slow-cooked duck from Paula Wolfert is delicious and amazingly forgiving. You'll roast the duck low and slow, then put it under the broiler to get that coveted crispy duck skin. With a tomato, white wine, and olive pan sauce — and plenty of herbes de Provence — it's a southern French recipe to remember.