Apricot Roast Duck Legs Recipe

Name: Apricot Roast Duck Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck legs, excess skin removed; 2 cups duck stock or 2 cups chicken stock; 2 cups water, more if needed to cover duck; sauce; 1/2 cup rice wine vinegar; 1/2 cup apricot preserves; 1 tablespoon soy sauce; 1 birds eye chile; 1 teaspoon fresh ground pepper, mix (red, black, white); 1 tablespoon green peppercorn, rinsed

Servings: persons

4 duck legs, excess skin removed
2 cups duck stock or 2 cups chicken stock
2 cups water, more if needed to cover duck
sauce
1/2 cup rice wine vinegar
1/2 cup apricot preserves
1 tablespoon soy sauce
1 birds eye chile
1 teaspoon fresh ground pepper, mix (red, black, white)
1 tablespoon green peppercorn, rinsed

1
Place the extra fat in a stockpot with duck stock and water and bring to a boil.
2
Prick the duck legs all over and add to the pot.
3
Add extra water to cover, if needed.
4
Simmer 30 minutes.
5
Remove and let legs sit at room temperature for 30 minutes to dry skin.
6
Meanwhile preheat oven to 450.
7
In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
8
Divide sauce in half.
9
Place duck legs on a roasting pan, brush with sauce.
10
Roast for 30 minutes occasionally basting with sauce.
11
Serve with remaining sauce for dipping.

207

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 duck legs, excess skin removed, 2 cups duck stock or 2 cups chicken stock, 2 cups water, more if needed to cover duck, sauce, and more.

Yes, Apricot Roast Duck Legs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Roast Duck Legs

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