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    You are in: Home / Recipes / Apricot Roast Duck Legs Recipe
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    Apricot Roast Duck Legs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    chia's Note:

    I adapted this recipe from a TV food show "Cooking Live". The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 duck legs, excess skin removed
    • 2 cups duck stock or 2 cups chicken stock
    • 2 cups water, more if needed to cover duck

    sauce

    Directions:

    1. 1
      Place the extra fat in a stockpot with duck stock and water and bring to a boil.
    2. 2
      Prick the duck legs all over and add to the pot.
    3. 3
      Add extra water to cover, if needed.
    4. 4
      Simmer 30 minutes.
    5. 5
      Remove and let legs sit at room temperature for 30 minutes to dry skin.
    6. 6
      Meanwhile preheat oven to 450.
    7. 7
      In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
    8. 8
      Divide sauce in half.
    9. 9
      Place duck legs on a roasting pan, brush with sauce.
    10. 10
      Roast for 30 minutes occasionally basting with sauce.
    11. 11
      Serve with remaining sauce for dipping.

    Browse Our Top Duck Recipes

    Ratings & Reviews:

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    Nutritional Facts for Apricot Roast Duck Legs

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 105.3
     
    Calories from Fat 1
    28%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 270.9 mg
    11%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 0.4 g
    1%
    Sugars 15.3 g
    61%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    duck legs

    duck stock

    rice wine vinegar

    green peppercorns

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