Duck thigh in the oven

Duck thighs with the right approach can be turned into a real delicacy and a holiday of taste. We offer options for making such a bird with potatoes and tell you how to bake it with orange and celery.

How to cook a duck leg in an oven with a potato - recipe

Ingredients:

• duck thigh - 750 g;
• potatoes - 980 g;
• cloves garlic - 2 pcs .;
• refined sunflower oil - 55 ml;
• spices for poultry;
• dry fragrant herbs;
• Freshly ground black pepper;
• common salt.

Preparation

Wash and dried duck ham before baking for a short time, marinate, seasoned with salt, ground black pepper and spices for poultry. While the meat is marinated, we clean the potatoes, cut them into slices or cubes, sprinkle with salt and taste if desired, additionally with dry aromatic herbs.

Prepare the most delicious duck leg with potatoes in the oven can be in the sleeve or in foil. Thus, the juiciness of meat and vegetable will be preserved to the maximum. We arrange the components of the dish on a baking tray, packing in advance into one of the proposed inventions, and we send it for baking in a hot oven. Approximately one and a half hours of food in the oven at a temperature of 220 degrees, we turn the edges of the sleeve or foil aside and give the duck and potatoes brown.

How to bake duck leg in an oven with oranges?

Ingredients:

• duck thigh - 580 g;
• large oranges - 3 pcs .;
• stalks of celery - 3 pcs .;
• lemon - 140 g;
• liquid honey - 60 g;
• dessert wine - 40 ml;
• olive oil without flavor;
• dry sage - 1 pinch;
• a mixture of Provence herbs - 1 pinch;
• Freshly ground black pepper;
• salt.

Preparation

Duck thighs rinse and dry. We squeeze juice from one orange and lemon, mix it with olive oil, add pepper, salt, sage and Provence herbs and soak the prepared marinade in prepared marinade for six hours.

Before baking, we clean and slice one orange and cut into several pieces of celery stalks. We put the marinated duck leg in a baking container, from above lay out orange slices and celery and send the dish for thirty minutes into a heated oven to 205 degrees, pouring it from time to time with liquid from the marinade.

Let's prepare the sauce for serving. Squeeze the juice from the third orange, add wine and honey and boil the mass to the consistency of the syrup.

On readiness we spread the whole leg to a dish, pour the sauce over and serve it to the table, supplemented with vegetable sliced ​​or light salad.