Duck Leg
duck marylands (leg and thigh together)
The duck leg is one of the most rewarding cuts in the kitchen. Its thick layer of subcutaneous fat demands the same slow rendering treatment as chicken thigh, but on a far grander scale — a duck leg properly rendered produces enough liquid fat to confit four legs the following day. The result, when cooked for 1.5–2 hours at gentle heat, is meat that falls cleanly from the bone with a golden, crisp exterior.
Bold, gamey, rich and deeply savoury. Far more complex than chicken. The fat carries a distinctive waterfowl character that pairs naturally with orange, cherry, red wine and juniper.
Dense, dark meat that becomes extraordinarily tender with slow cooking. The skin, when properly rendered, is thin and shattering. The thigh and drumstick meat pulls cleanly from the bone.
Refrigerate for up to 2 days. Duck legs benefit enormously from overnight salting: season generously with fine salt, add thyme and garlic if desired, and leave uncovered in the refrigerator for 12–24 hours before cooking.
Score the skin in a crosshatch pattern to help fat escape. Season 24 hours in advance. For pan-roasting: start skin-side down in a cold, dry ovenproof pan; render over medium heat for 25–30 minutes; flip and finish in a 180°C oven for 20–25 minutes. The pan fat is valuable — strain and refrigerate for roasting potatoes.