Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg. Season the duck well. Heat an ovenproof frying pan over a low heat.
I do believe summer has come early to the Pacific NW. Usually the month of June is wet or in the case of the last few years, very wet. But so far this June the weather has been splendid. Which means — I am outside and not turning my attention to the kitchen or this blog for that matter.
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