How to cook a duck leg
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- Опубликовано: 2 окт 2024
- We show you how to cook a whole duck leg. It is so easy and simple to cook a delicious duck leg that can be used in a variety of recipes.
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Duck legs are really versatile and can be used in lots of delicious recipes. For more inspiration and for tips on cooking with duck legs, duck fillets, duck breasts and roast duck, visit www.gressingham...
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You said you've been cooking duck for 20 years, but the packet says it only needs 1.5 hours. Very confusing!
Hahahaha! That made my day!
Brillant:)
Best dad joke.
love it.
😀😀😀😀
Merci. I am 64 and have been cooking the duck legs for 40 years. I like what you do, but I find that when you pull them off the bone, the work is too hard! I cook them for 1,5 hours at 150 with a tranche of lemon on top of each of them. Then, after that, I remove the lemon and I turn the oven to 170 and I cook more for 30 minutes. Then when you take them out, and you put a fork in them and press just a little bit, they fall apart and the bones separate. I am so old, I have never sent a comment on a video before now. I do not know if you read this. But if you do, with the duck, you can even go to 2,5 hours to get the good texture. The duck, it must melt in the mouth, yes? BTW I live in Cape Town, South Africa where the meat is very important for us!
That's very interesting! I've just bought 2 I'll try one as the video says and one how you recommend
I just read your comment. I have only cooked one whole duck in my 62 years and was very disappointed. So a while back I picked up 2 frozen duck thighs. I do enjoy duck but didn’t want to invest in such a large amount again! I’ll try your suggestion.💕
Sixty four -- not old at all: very much on a younger side! And thanks for the lemon advice! 😎🥂
why is the gas burner on?
Yes, that was really irritating me as well...why have it on?
Your way of cooking is the most simple and yield great result. Thanks.
Still waiting for the seasoning lol.
I love your ducks! Please send them to India.
You mean send the chef to india to cook for you
160 degrees Celsius is
320 degrees Fahrenheit
Wow so simple and I cooked just like he did
Came out spectacular
Did you preheat the oven? I saw another video they said do not preheat oven.
Thanks! I started looking for that before it ended.
I don’t think that’s an area of concern. Because it’s only 320°F your oven is not going to take long to come up to that temperature. I would preheat the oven. However I appreciate your question. You are very thorough and precise. I like that!
cooking for an hour and a half, handles tray with bare hands lol 1:13
When this guy goes to the park the ducks flee
Wow! I followed your instructions and it was amazing! So delicious. So good it doesn't need anything else. A keeper and going into the permanent rotation. We need more of these types of recipes. Thank you sooo much.
1h30m 320f, poke holes, salt both sides
Nice duck..but you are wasting gas while the duck cook!
I made this tonight exactly as shown the Duck was tough certainly did not fall off the bone ,I have never had problems with duck before we eat a lot of duck I certainly will not be following this or any other recipe from this channel.
Mine came out like leather too. This was not heat assisted 160C either.
And easy simple way to cook duck thanks 😊
I made this for dinner tonight and it was AMAZING! So simple and so good. Thank you!
160° Celsius = 320° Fahrenheit
This looks amazing - not to mention easy (!) - so I bought a pair of duck legs to make for lunch today. After an hour and a half at 160C they were a larmingly shrunken, but certainly lovely and crispy on the outside. Inside they were rather tough - they certainly didn't flake off the bone; I had to slice the meat off with a knife. Also, there was a ton of duck fat in the pan - which I don't see in the video, and which I of course saved for roast potatoes! What should I have done differently?
I was surprised to see no fat in this video as well!
Take it out every 20-30 mins and spoon the fat onto the duck and then put it straight back in. Do this 2-3 times. It helps a lot.
What temperature do I set my oven at, he neglected to say, does anyone know?
Thank you for this recipe. I just wanted plain roast duck without sauces, glazes etc. These thighs are in the oven as I write this. Fingers crossed!
How was it?
Doesnt look crispy for me...why do you smash the meat??? After 20 twenty years its low skill
Man i tried this exact recipe 320 degrees Fahrenheit for one hour and a half and it ruined it damn near burnt and rubbery next time ill cook it at 265 or maybe for only 45 mins at 320
Ditto, mine came out like leather. This was not heat assisted 160C either.
Wtf was that close up shot on his eyes about :'D
Duck looks great ! (and btw that gas burner is distracting)
Trimmed them up how? Removed extra fat and removed two of the bones or is there something else you did? Also, what kind of duck are you using, doesn't look like mallard..?
Do we have to preheat the oven?
I would say yes.
Following this recipe, the duck turns out swimming in fat, not being as crispy and super hard/dry. You can’t achieve this after 1 1/2 hours in the oven. What a waste of time...
Try another recipe for „duck confit“ if you want meat that’s falling off the bone!
This is a clear sign of genius. Brief, succinct and easy enough for a novice to understand. Thank you. #FoodPorn
will be trying out for my channel and restaurants just made a Tandoori duck leg
Thanks for sharing just what I was looking for simple and delish!
320F
Followed instructions exactly as stated but skin did not crisp up and meat was a bit chewy - I’ve no idea why it didn’t work -
very simple and delicious recipe! LOVE it!!!
did this this evening, duck turned out fine however it was swimming in a cm of fat. Might try it raised on a mesh next time
L Mc this guy was garabage try Gordon Ramsay’s recipe
Ahahahah thought so but the man did it over 20 years ..... Gordon is on an another level
Half an inch ,it seems less.
ITS RABBIT SEASON, NO ITS DUCK SEASON, NO ITS RABBITS SEASON , NO ITS DUCK SEASON!!!
160c right for 1 1/2 hours?
Haha, fancy that, I just made some barbecue legs and I've been wondering if it's meant to be pinkish and whitish when done as I'm only used to chicken and the video I click is the brand of duck legs I bought 😄
I'm literally cooking some duck legs @ 170 degrees and they still raw af
He’s using Celsius
I cooked this today. But use a rack to raise it off the cooking pan so it's not swimming in duck fat:)
I buy the gressingham duck legs fairly regularly but I always refer to this video when I cook them
Gressinham ducks suck
Do you preheat the oven?
What is the tool for poking holes in the skin?
it looks like he used a toothpick.
Is that 160c fan oven or traditional ?
Very good Sir !
Wait, wait, wait…..you are a chef? Come on you are kidding me!
160C any one know what gas mark would it be?
360 f just usw Google like me lol
@@akilahdavis2742 She asked what gas mark, not what the degrees are in Farenheit you idiot....
@@samh2023 This made me laugh hahaha
Gas Mark 4. I know this answer is 7 years late, but it might be useful to newcomers to the video.
@@franceswatts4001 Cheers! I have a different own by now. But still really appreciate someone finally answering my question!)
There is no fat after he takes it out of the oven ,must have been remove before ? Not a honest video :)
At the begining of the video he did say that he trimmed the legs, which means that he removed much of the fat....
@@GoldenGatels you can't trim fat from duck skin. Get your basic cooking skills in check :)
@@kaapuuu I am not saying that you should do this, I am just saying that this is what he did. And if you look at the way the legs looked when he started then you can definitely see that he in fact did this. I also agree that there would still be at least some fat in the pan even after trimming...
@@GoldenGatels 90% of fat is from the skin , you can't trim ( and you shouldn't , unless you want to destroy fine piece of meat) . ALSO for duck legs to be nice and soft 1.5h is not enough. I recommend 110C low and slow for 2 hours and then 30-45min on 160-170C for sear . MUCH better results.
@@kaapuuu I agree with your time and temp recommendations, 1.5 hours will not work for the best results. I don't know about 90% but you can trim a fair amount of fat from the side edges of the thigh cut. I really don't mean to shave the fat from under the skin this is not possible.
Seasoning = salt and pepper ... lol
Actually it can mean anything. It can mean just salt, just pepper, everyting together, etc.
This is the best cooking time and temperature for duck legs in general! Very usefull video?
Man seasoned it with salt and pepper 🤣🤣😅🤣
no, without oil or butter
What a mess. 20 years of uggh.
Poor duck