- 4 duck legs
- 2 onions
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground chili
- 2 tablespoons honey
- large dash of balsamic vinegar
- pepper and salt to taste
Kitchen equipment needed
- optional: large skillet
- meat tongs
- slow cooker or use a Dutch skillet
- optional: oven
Preparation — 10 minutes + waiting time
You can slowly braise the duck legs in a Dutch oven or use a slow cooker. You can also cook them in the oven for about 2 hours on 160 degrees Celsius or 320 Fahrenheit. This way the duck legs will become very tender they will literally fall of the bone.
Get the duck legs out of the fridge about half an hour before cooking them. Season the legs with pepper and salt. Peel and finely chop the onion and garlic cloves.
Finishing the spiced duck legs — 2 hours + 15 minutes
Heat a large skillet or Dutch oven of high heat. It’s not necessary to add any butter or oil, when you add the duck legs the duck fat will melt. Cook the legs a few minutes on each side. Transfer them to the slow cooker, or let them cook further in the Dutch oven.
Add the onion and garlic for a few minutes to the skillet and then also add the spices along with 2 tablespoons of honey. Pour in a large dash of balsamic vinegar and add it all to the slow cooker. Add a small layer of water to the skillet to get all the flavors of the pan to the slow cooker.
Set the slow cooker to the lowest setting for about 6 hours, or set the heat of the Dutch oven on low for about 2 hours. Make sure to put a lid on the Dutch oven and turn the legs a few times to prevent them from burning.
If your duck legs turn out to be too pale you can grill them in the oven for a few minutes. Serve with some roasted potatoes and a simple salad and garnish with parsley, enjoy!