Michael Rodriguez has come up with a super-easy method for cooking duck legs perfectly, rendering out the fat and leaving lovely crunchy skin and luscious, moist meat. The best part: they roast low and slow in the oven, and need almost no attention from the cook.

The method: the day before cooking, trim all the excess fat and skin from duck legs. Rub them with salt and pepper (or go zingy, and use toasted Sichuan peppercorns) and refrigerate overnight. Roast them in a 250 degree oven, for 3 hours.

Bonus deliciousness: Michael grinds the trimmed skin and fat from the duck legs with some beef chuck to make awesome hamburgers.

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Slow Cooked Duck Legs

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