Apricot Roast Duck Legs

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup rice wine vinegar
  • 12
    cup apricot preserves
  • 1
    tablespoon soy sauce
  • 1
    birds eye chile
  • 1
    teaspoon fresh ground pepper, mix (red, black, white)
  • 1
    tablespoon green peppercorn, rinsed
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DIRECTIONS

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