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Slow-roasted duck legs with caramelised onion confit

Author: Flavelo
Recipes Main Courses
This recipe is a hymn to patience. Duck leg fibres are dense and tough, so they must be cooked at a low temperature for a long time to convert collagen into gelatin – this is what we call 'falling off the bone'. The sweetness of the onion jam (confit d'oignon) is the perfect partner for the salty, rich duck meat. An elegant dish evoking the atmosphere of French bistros.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 10 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 980 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Roasting dish or baking tray
  • Frying pan for the onions
  • Aluminium foil

Allergen Information

⚠️ Milk
⚠️ Sulphites (wine, vinegar)

Instructions

1 ✓

Season the duck legs with salt and pepper, and rub with the chopped rosemary and crushed garlic. Leave to rest at room temperature for 30 minutes.

Tip: Salt promotes the movement of water content in cells and flavouring. [Osmosis]
2 ✓

In a frying pan (without fat), sear the legs: cook skin-side down over medium heat for 8-10 minutes until most of the fat renders and the skin browns.

Tip: Pre-searing provides the flavour base (Maillard reaction) and kick-starts fat rendering.
3 ✓

Place the legs in a baking tray. Pour the white wine underneath, cover tightly with aluminium foil, and place in a 160°C oven for 2 hours.

Tip: In the closed space, the steam and the acidity of the wine soften the fibres. This is the 'braising' technique.
4 ✓

In the last 15 minutes, remove the foil and increase the heat to 200°C to crisp up the skin.

Tip: Baste the meat with its own fat at this stage to help browning and heat transfer.
5 ✓

Meanwhile, prepare the onions: slice thinly into half-moons. Melt the butter, add the onions, and cook over a low heat for 20-30 minutes until golden brown and soft.

Tip: Don't rush it! The natural sugars in the onion need to caramelise slowly to avoid bitterness.
6 ✓

Sprinkle with the brown sugar, then pour over the balsamic vinegar. Simmer for a few minutes until it reaches a jam-like consistency.

Tip: The acidity of the vinegar counterbalances the sweetness of the onions and sugar. [Flavour balance]
7 ✓

Serve the crispy leg with the onion confit on top or on the side.

Recipe FAQ

The meat dried out.
The temperature was too high or you didn't cover it properly. Steaming in the sealed environment is essential in the first phase.
The onions didn't brown.
You put too many onions in the pan, or stirred too often. Let them make contact with the heat.

Ingredients

  • 4 whole Duck legs
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 sprigs Fresh rosemary
  • 4 cloves Garlic
  • 3 large Onions
  • 50 g Butter
  • 2 tbsp Brown sugar
  • 2 tbsp Balsamic vinegar
  • 100 ml White wine