Monday, August 20

Crispy Duck Legs with Peach & Arugula



Duck gets a reputation for being fancy but its actually very economical. The legs, in particular, can be cheaper than most cuts of chicken and are much more flavorful. The key to cooking them is to let the fat render in the pan for as long as possible so that the skin gets super crispy while the meat bastes and stays succulent. Since the result is pretty rich, I like to cut it with some sauteed peaches, peppery arugula, and balsamic vinegar. Make sure to save the extra duck fat in your freezer and use it to cook vegetables (seen here and here) or other types of meat.


Crispy Duck Legs with Peach, Balsamic & Arugula:
  • Season 2 duck legs with salt and pepper and place skin side down in a hot pan.
  • Cook for 10-15 minutes, or until the fat has rendered and the skin is darkly brown.
  • Flip and render the fat on the other side, draining any excess fat as necessary to help the legs cook.
  • Remove duck from the pan and pour off all but 1 tsp. fat.
  • Add in 1 large sliced peach and cook for 2 minutes per side, or until starting to caramelize.
  • Divide legs and peaches onto plates, then sprinkle with a handful of arugula and drizzle with aged balsamic vinegar.

Serves two