Home Cooking 6

Skinless duck legs--Confit? Ragu?? Something else???

LindaMc | Sep 19, 2005 01:37 PM

I have come into quite a few duck legs. They have no skin because the guy from whom I buy my meat had a lot of trouble de-feathering the ducks (much harder than chickens, apparently).

What should I do with them? There is a compelling recipe in the Zuni cookbook involving braising and prunes which might work. Do any hounds have experience making their own confit or a tasty ragu with duck legs?

Thanks in advance for any advice!

Want to stay up to date with this post?

Recommended From Chowhound