Want duck confit but don’t have the time (or the fat)? No worries–these crispy duck legs are super easy and take only a little over an hour to put together!
Yield 4 servings
4 duck legs
1/2 of an onion, chopped
1 carrot, chopped
3 stalks of celery, chopped
1/2 large apple, chopped
1 1/2 – 2 cups of chicken stock
First, preheat your oven to 400 degrees, and stick a cast iron skillet in there to get nice and hot. With a small, sharp knife, score the duck legs and sprinkle liberally with salt and pepper.
Remove the hot skillet from the oven and place on the stove top over medium-high heat. Add 2 of the duck breasts, skin side down, and cook until brown and crispy, about 6 to 8 minutes. Every 2 minutes or so, rotate the legs about 90 degrees so you’ll get even coverage.
Flip the duck legs over, cook for an additional 2 minutes, then remove to a cutting board. Follow the same procedure with the other 2 duck legs. Your goal is not to cook the duck legs through, but to crispify the outside.
Pour off almost all of the accumulated duck fat, reserving 1 to 2 tablespoons in the skillet to saute the veggies. Add the onion, carrot, celery, and apple. Sprinkle with just a pinch of salt and cook until soft and golden, about 12 minutes.
Return all 4 duck legs to the pan and pour in between 1 1/2 and 2 cups of stock. The liquid should cover the veggies but not submerge the legs.
Slide the skillet into the oven, and cook at 400 for 30 minutes. Then, reduce the temperature to 350 degrees and continue cooking until the duck legs reach at least 175 degrees, about 30 minutes longer.
Broil on low for an additional 3 minutes to get extra crispy skin.