The French have many recipes for different duck parts, especially the breasts and the legs. Duck legs have a deep flavor, and can be very tender. This recipe uses traditional French ingredients and techniques to pair duck legs with apples. Apples are often used in cooking duck, all over Europe. Crisping the skin in duck fat lends great flavor, while the stewed apples go perfectly with the tender meat.
1 package U.S. Wellness Meats duck legs
2 tablespoons U.S. Wellness Meats duck fat
1 teaspoon coarse unrefined sea salt, crushed
1/2 teaspoon freshly ground organic black pepper
1/2 teaspoon organic granulated garlic powder
2 large organic apples, cored and cut into one-inch chunks, with the skin
3 cloves organic garlic, coarsely chopped
1 small organic onion, sliced
1/2 cup white wine, (an inexpensive Spanish sherry is ideal)
- Sprinkle all sides of the duck legs with the salt, pepper, and garlic powder.
- Heat the duck fat over medium heat in a ten-inch heavy-bottomed frying pan, until the fat is hot and bubbly. Carefully place the duck legs, skin side down, in the fat. Cook over medium heat for 5 minutes.
- Turn the duck legs over, and cook over medium heat for 5 more minutes. This should give you some very crisp skin.
- Pour most of the duck fat from the pan into a bowl, leaving about a tablespoon. Add the apples, garlic, and onions to the pan, and cook for 1 minute, stirring.
- Place the duck legs back into the pan, skin side up, nestling them among the apples and onions. Reduce the heat to low. Add the wine. Bring the mixture to a simmer, cover, and cook for about 30 minutes, or until the duck legs are easily pierced with a fork.
Stanley Fishman is a cookbook author and blogger who is an expert on cooking grassfed meat. Stanley uses traditional flavor combinations and cooking methods to make the cooking of grassfed meat easy, delicious, and tender. Stanley has written two cookbooks that make it easy to cook grassfed meat —Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo. Stanley blogs about real food and the cooking of grassfed meat at his blog Tendergrassfedmeat.com.