Roasted Duck Leg with Fruity Accompaniment
Roasted duck leg with fruity accompaniment is a special dish in Hungarian cuisine, perfectly combining the juicy meat with the sweet and sour flavors of the fruits. The harmony of the tender roasted duck leg and the red wine-braised fruits provides a true gastronomic experience. As the duck leg roasts in the oven, the aroma of marjoram and pepper mingles with the juiciness of the meat, while the caramelization of the fruits and the evaporation of the red wine create a sweet and spicy aroma in the kitchen. The secret to the perfect roasted duck leg is slow roasting and preserving the juiciness of the meat. The fruity accompaniment adds freshness and a special flavor to the dish, which is an ideal choice for festive occasions, family gatherings, or a romantic dinner.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Wash the duck legs and pat them dry. Rub them generously with salt, pepper, and marjoram. Let them rest for at least 30 minutes.
2
In a large skillet, heat a little olive oil over medium-high heat. Place the duck legs skin-side down and sear until the skin is golden brown and crispy, rendering the fat.
3
Transfer the seared duck legs to a baking dish. Pour the rendered duck fat over them. Bake in a preheated oven at 350°F (180°C). Baste the duck legs with their own juices every 30 minutes. Roast for 1.5-2 hours, or until the meat is tender and easily pulls away from the bone.
4
For the fruity accompaniment, peel and slice the apples and oranges. Pit the plums. In a skillet, caramelize the honey over medium heat. Add the fruit and pour in the red wine.
5
Simmer the fruit over medium heat for 10-15 minutes, or until the wine has reduced and the fruit is softened but still holds its shape.
6
To serve, place the roasted duck leg on a plate and serve with the warm fruity accompaniment.
