Thursday, February 5, 2009

The skin is the best part

Last week, I was on the Upper West Side, wandering around and I decided to brave the crowds at Fairway. The Fairway has an amazing meat department, so I decided to see what looked good. I found some reasonably priced duck legs and figured, why not?

I picked the simplest method I could fine - the slow roast. All I did was preheat the oven to 300 degrees, put the duck legs in a pan, put salt and pepper on them and bake for 90 minutes, or until the skin turns brown and crispy.


I had two duck legs, but I ate one already by the time I took this picture. See all the fat at the bottom of the pan? You can't? Here it is again.


Yeah, that's a lot of fat. I'm saving it for more cooking later. Duck goes really well with cabbage, so I made some braised cabbage to go with it.


But that's a post for another day.