Cooking duck legs using the “hot and fast” method of cooking just won’t work. They need to be cooked slowly, in liquid and for a fairly long time to make them tender.
If you want your legs extra crispy, lay the cooked legs out on a greased baking sheet and brown under a broiler for a few minutes.
Buffalo-Style Duck Legs
- 24 duck legs
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 3 tablespoons red wine vinegar
- 1/4 cup melted butter
- 1/4 cup Bruce’s hot sauce or Durkee Red Hot
- blue cheese dressing carrot and celery sticks
- Season legs with salt and pepper and place in a baking dish.
- Cover and bake at 425 degrees for 1 hour.
- Remove pan from oven and pour off any liquid that has been rendered during cooking.
- Add chicken broth and 2 tablespoons of the red wine vinegar to the pan.
- Cover and return to the oven for 1 hour more.
- Remove legs and check for doneness.
- The meat should pull away from the bone with some finger pressure, but not fall off the bone.
- If they’re not quite done, return to the oven until tender (but not too tender!).
- Make sure that there is always enough liquid to cover the legs about half way. When checking the legs each time, turn them gently so that they get cooked evenly.
- When the legs are done, remove from oven and pan and let rest on a plate for a few minutes.
- In a bowl, combine the melted butter, hot sauce and the remaining tablespoon of red wine vinegar. Mix well. Add the legs to the bowl and toss to coat with the mixture.
- Serve immediately with the dressing and vegetable sticks.