The market · Meat · Southern Europe, East Asia

Duck legs

Rich, dark meat under a thick layer of fat — for confit, slow braises and crisp-skinned roasting.

rich · gamey

What to do with it

Rosa Ibarra's Clarified milk punch, mezcal and pineappleDuck leg would soften its edgeIbu Sari's Sambal ijoDuck leg would soften its edgeKenji Hara's Milk punch, with hojichaDuck leg would soften its edge
Classics built on it
MinangkabauItiak lado mudoDuck simmered with spice until tender, then cooked down in a great heap of pounded green chilli and shallot until coated and oily.No one here has made it yetGascon and the South-WestConfit de canardDuck legs salted overnight, cooked slowly in their own fat until tender, then fried crisp to serve.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yetBrazilianPato no tucupiRoast duck simmered in tucupi, the sour yellow broth of fermented cassava juice, with jambu leaves that make the mouth tingle.No one here has made it yet

Kinds

Fresh
For confit, braising and roasting.
Confit
Already cooked in its own fat, in tins or jars; crisp it in the oven.

Goes with

orangecherrylentilfive-spice

Knowing it

Where to buy
Butchers and good supermarkets; French delis for ready-made confit.
Worth knowing
For confit: salt overnight with garlic and thyme, rinse, then cook submerged in duck fat in a low oven for two to three hours.

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