Thai-Style Roasted Duck Legs
Tender duck legs infused with the flavors of Thailand, served with a side of snappy vegetables.
Ingredients
- ●2 Duck legs
- ●2 tbsp Light soy sauce
- ●2 tbsp Herbal Thai red curry paste
- ●4 Snappy carrots
- ●1 cup Canadian all-purpose flour
- ●2 tbsp Confit oil
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat the duck legs dry with paper towels.
- 3
Season the duck legs with salt and pepper.
- 4
In a large bowl, whisk together light soy sauce, herbal Thai red curry paste, and confit oil.
- 5
Add the duck legs to the bowl and toss to coat with the marinade.
- 6
Dredge the duck legs in the all-purpose flour, shaking off excess.
- 7
Heat a large skillet over medium-high heat.
- 8
Sear the duck legs until browned on both sides, about 2-3 minutes per side.
- 9
Transfer the duck legs to a baking sheet and roast in the preheated oven for 20-25 minutes, or until cooked through.
- 10
Toss the snappy carrots with a little bit of oil and season with salt and pepper.
- 11
Roast the carrots in the oven for 15-20 minutes, or until tender.
- 12
Serve the duck legs with the roasted carrots.