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Roast duck legs with buckwheat and mushrooms
Slow-roasted duck legs with crisp skin, served over buckwheat with button mushrooms and onion sautéed in duck fat. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Total time
- 2 hr
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Eastern European
Duck legs with buckwheat make a fall lunch: slow-roast the legs in the oven and simmer the buckwheat with button mushrooms and onion in a little duck fat from the roasting pan. Buckwheat's nutty flavor pairs just as well with duck as dumplings do.
Ingredients
Duck legs
Buckwheat
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Instructions
Tip: tap a step to mark it as done.
Roast the duck legs
1 hr 45 minPreheat the oven to 170 °C (340 °F). Pat the duck legs dry with a paper towel, season with salt, sprinkle with marjoram, and place skin-side down in a roasting pan. Pour in the water, cover, and roast for 1 hour. Turn the legs skin-side up, uncover, increase the temperature to 200 °C (400 °F), and roast for another 40–45 minutes, until crisp.
Cook the buckwheat
20 minWhile the duck roasts, rinse the buckwheat, add 400 ml water and half the salt, and cook, covered, for 15 minutes. Let stand for 5 minutes.
Cook the mushrooms
10 minTake 2 tbsp duck fat from the roasting pan and use it to sauté the finely chopped onion and sliced button mushrooms until the liquid has evaporated. Season with salt, then stir into the buckwheat along with the parsley.
Serve
Serve the duck legs over the buckwheat and drizzle with the pan juices.
Tip: Roast the legs covered for the first hour so the steam tenderizes the meat, then uncover the pan to let the skin crisp up.
This recipe was translated from the Slovak original: Kačacie stehná s pohánkou, hubami a cibuľou
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