Crispy Christmas Duck Legs
served with Raspberry and Pomegranate Sauce
Ingredients
6-8 Luv-a-Duck Duck Legs
Sauce
1 cup Luv-a-Duck, Duck Stock
1 cup pomegranate juice
2 tblsp vincotto
¼ cup fresh raspberries
Garnish
1 pomegranate, seeds removed
½ cup fresh raspberries
Products used
Method
- Preheat oven to 210°C.
- Place Duck Legs skin side up in a large roasting tray and roast at 210°C for 10 minutes.
- Reduce heat to 110°C and continue to cook for a further 1 hour and15 minutes.
- Turn the oven heat back up to 210°C for a final 5-10 minutes, or until the skin is crispy. Then remove duck legs from the oven and rest for 5-10 minutes
To Create the Sauce:
Place the duck stock, pomegranate juice, vincotto and fresh raspberries into a medium saucepan and heat over a medium heat 3-4 minutes. Heat stirring until liquid boils and thickens.
To Serve:
Serve the roasted duck legs on a large serving platter or on indivitual plates. Garnish with the pomegranate seeds and raspberries and serve with traditional roasted vegetables and raspberry and pomegranate sauce.
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Reviews
ByCreated Joan
Perfect recipie, the skin crisps up beautifully.
Thank you.ByCreated Christel
Perfect recipe for Duck Maryland’s - thank you! Only addition I made was to put it on a rack in the roasting pan and add boiling water so I had enough ‘juice’ for a scrumptious gravy. Moist duck and crispy skin ????