Duck Legs

Store raw duck legs in the coldest part of your refrigerator. Ensure they are well-wrapped to prevent drying out or cross-contamination.

For crispy skin, score the skin and render the fat slowly over medium-low heat before increasing the heat to crisp it up.

Duck legs benefit greatly from slow, moist cooking methods like braising or confit, which break down the connective tissues and make the meat tender.

The rendered duck fat is flavorful and can be saved for roasting potatoes or other vegetables.

Potatoes (roasted, mashed, or gratins)

Root vegetables (carrots, parsnips, celery root)

Lentils and beans

Rich sauces (red wine reduction, cherry sauce, demi-glace)

Braised greens (kale, collards)

Cooking at too high a temperature for too long, which can result in dry meat.

Not rendering the fat adequately before attempting to crisp the skin.

Discarding the rendered duck fat, which is a valuable cooking medium.