Duck legs and carrots from The Complete Nose to Tail: A Kind of British Cooking by Fergus Henderson

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Notes about this recipe

  • fprincess on January 22, 2024

    Easy to make. The book didn't specify an exact temperature - I went with 375F and reduced to 350F during the last 30 minutes. The duck legs were wonderfully crispy, although a bit overdone. Next time I think 1 hour at 350F may be enough (will check internal temp to be sure). The dish itself is wonderful - the carrots cook in the rich broth (I used goose stuck) and benefit from the duck drippings. Comfort food at its best. The video of Margot & Fergus shows that they add a splash of red wine to the broth, and fry the onions in fresh soppressata sausage for another flavor boost. Would be a great dish to serve at a dinner party! Mpre info & pictures here: https://forums.egullet.org/topic/37211-fergus-hendersons-nose-to-tail-cookbook/?do=findComment&comment=2413772

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