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Roasted duck legs with barley and mushrooms
Slow-roasted duck legs with crisp skin, served over pearl barley with mushrooms, onion, and marjoram cooked 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
- Slovak
Duck legs with pearl barley make a fall lunch: slowly roast the legs until tender, then cook the barley and mix it with mushrooms and onion sautéed in a little duck fat from the roasting pan. The barley absorbs the flavor of the pan juices and makes a hearty side dish in place of dumplings.
Ingredients
Duck legs
Pearl barley
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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, season with salt, sprinkle with caraway seeds, and place skin-side down in a roasting pan. Add the water, cover, and roast for 1 hour. Turn the legs skin-side up, uncover, increase the oven temperature to 200 °C (400 °F), and roast for another 40–45 minutes, until crisp.
Cook the barley
35 minWhile the duck roasts, rinse the barley, add 600 ml salted water, and cook, covered, until tender. Drain.
Cook the mushrooms
10 minTake 2 tbsp duck fat from the roasting pan and use it to sauté the finely chopped onion and sliced mushrooms until the liquid evaporates. Stir in the barley and marjoram, and season with salt.
Serve
Serve the duck legs over the barley, drizzled with the pan juices.
Tip: Strain the remaining duck fat from the roasting pan into a jar. It keeps well in the refrigerator and is great for roasting potatoes.
This recipe was translated from the Slovak original: Kačacie stehná s krúpami a hubami z rúry
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