Chicken and duck legs fried in a pan: recipes with photos. Duck legs - the best recipes for cooking in the oven, in a frying pan, in a slow cooker or on the grill

There are a wide variety of duck legs. They are fried, baked, stewed, and even boiled. Today we decided to bring to your attention some delicious duck legs. Be sure to try using at least one of them if you want to pamper yourself and your household with a great dish.

Recipe for duck legs with oranges, apples and lingonberries

Duck legs prepared in this way are very juicy, tender and aromatic. For this dish we will need the following products: half a kilo of duck legs (usually three or four legs), one large onion, three medium-sized apples, an orange, 150 grams of lingonberries, salt, vegetable oil.

Cooking process

Cut the onion into half rings and the oranges into slices. Peel the apples, remove the core and chop into small pieces. Heat vegetable oil in a deep frying pan and fry the chicken legs on both sides until browned. Add onion half rings, add salt and simmer covered for 10 minutes. After this, without turning off the heat, lay out the apples, cover again and continue cooking for another 10 minutes. Add lingonberries and simmer for a few more minutes. Then add the orange slices, cover with a lid and cook for 10 minutes. A delicious dish is ready! Duck legs with oranges, apples and lingonberries are prepared quite quickly and simply and go perfectly with a side dish of rice or mashed potatoes. Bon appetit!

Duck legs with raspberry sauce

This recipe for duck legs is quite simple to prepare, and the finished dish is sure to please both your household and guests. Ingredients: two medium-sized duck legs, a teaspoon of salt, half a teaspoon each of dried thyme and ground pepper. To prepare the sauce we will need two tablespoons of duck fat, which we will get in the process, a clove of garlic, a glass of fresh raspberries, two tablespoons (preferably dry), two teaspoons of raspberry or red wine vinegar, two teaspoons of orange zest, juice from one orange small size, granulated sugar (four teaspoons), as well as pepper and salt to taste.

This amount of ingredients will be enough for a hearty lunch for a small family. If you are expecting guests to arrive, then you should take more food. Since this recipe for duck legs requires fresh raspberries, it is well suited for summer.

Cooking process

Trim excess fat from duck legs. Then, using a sharp knife, we make shallow cuts in the form of a lattice on the legs. You should cut carefully so as not to touch the meat. Rub the legs with pepper, salt and thyme, cover with a towel and leave for 1-1.5 hours at room temperature or overnight in the refrigerator.

Immediately before baking, the legs should be rinsed slightly and dried with paper towels. Place the legs in the mold and place them in an oven preheated to 175 degrees for 1.5 hours. From time to time, it is advisable to water the legs with the juice released during the baking process. Let's move on to preparing the sauce. Using a food processor or mixer, puree two-thirds cup of raspberries, vinegar, wine, sugar, and zest. Pour duck fat into a small saucepan and fry finely chopped garlic in it over medium heat for 1-1.5 minutes. Add raspberry puree and boil the sauce for 3-5 minutes until thickened. Then add the remaining berries, cook for another 30-40 seconds, add salt, pepper and remove from heat. Pour the sauce over the baked legs and serve with a simple side dish in the form of rice or mashed potatoes. As you can see, this recipe for duck legs is not at all complicated, and even a beginner can master the preparation of such a tasty and aromatic dish. Bon appetit!

Duck legs are not as popular as chicken legs.

They are smaller in size, tougher and fattier.

But you can also prepare a lot of wonderful dishes from them.

Duck meat is dark, rich and aromatic, it goes well with vegetables and fruits.

And if you follow all the rules, the dishes will definitely delight you with excellent tastes.

Duck legs general cooking principles

The skin of the legs must be cleaned before cooking if there are any feathers or pads left on it. Then the legs are washed and wiped dry. Duck usually has a lot of fat on it. whether to delete it or not is a personal matter. If you like leaner dishes, it is better to cut. Since duck legs are small, they are usually not cut and used whole.

To make the meat juicier, it is marinated. For this you can use spices, sauces, sour cream, mayonnaise. You can keep the legs from several hours to two days. It all depends on the age of the bird and the availability of free time. If you don’t have it, you can simply rub the pieces with spices and cook right away. Usually the duck is baked or stewed. Onions, garlic, carrots and other vegetables are added to the dish. It is impossible not to mention the classic combination of duck and apples, which has a special place in world cooking.

Recipe 1: Braised duck legs

You don't need a drop of oil to cook these braised duck legs. There is a sufficient amount of fat on the legs, which must first be cut off and rendered. The dish is prepared immediately with a gravy based on tomato paste.

5 legs;

2 onions;

2 cloves of garlic;

1 carrot;

3 spoons of pasta;

1 bay leaf;

Pepper, salt.

1. Trim the fat from the duck and place it in a cauldron for rendering. Remove the cracklings.

2. Cut the peeled carrots into rings, the onion into thick half rings and throw them into the cauldron. Fry vegetables for 2 minutes.

3. Wash the legs, dry them and place them on top of the vegetables.

4. Add 300 grams of boiling water. You can use any broth.

5. Cover and simmer for an hour. If the duck is not young, then extend it for another 20 minutes.

6. Add tomato paste, salt, sprinkle a little pepper and add a pinch of nutmeg.

7. Stir and simmer for another 20 minutes, at the end add chopped garlic and bay leaf, herbs if desired.

Recipe 2: Duck legs in the oven with apples

Duck with apples is a common expression that many have heard. But not everyone has tried this wonderful dish. Shall we cook duck legs with apples? And for satiety, add some potatoes.

2 legs;

2 onions;

3-4 potatoes;

2 spoons of sour cream;

Salt, pepper, nutmeg.

1. Cut the onion into rings and place in an even layer in foil.

2. Wash the duck; if there is a lot of fat on the legs, then some can be cut off. Sprinkle the legs with salt and pepper and place in foil on the onion.

3. Peel the potatoes. If the tubers are young, they can be used with the peel, just wash them well. Cut into slices.

4. We cut apples in the same way as potatoes. Mix in a bowl.

5. Add salt, pepper and sour cream, mix and add to the duck. If desired, it can also be greased with sour cream.

6. Seal the food in foil, carefully curl the edges and send the dish to bake for 1 hour and 20 minutes. We set the average temperature to 175-185 degrees.

Recipe 3: Duck legs in sour cream and garlic

Another option for duck legs with sauce. The dish is rich and very tender. You can use any sour cream, but it is better not very fatty. It is better to marinate the duck overnight or a day in advance.

4 duck legs:

1 tsp. spices for meat;

50 grams of soy sauce;

3-4 tablespoons of flour;

300 grams of sour cream;

5 cloves of garlic.

1. Prepare the duck: remove excess fat, rinse, dry with a napkin.

2. Mix soy sauce with spices and rub the legs. You can use the seasoning for chicken, meat, and barbecue. If there is not enough salt in it, then add more to taste.

3. Rub the legs with the fragrant mass, put them in a container or simply in a plastic bag and put them away for 12 hours.

4. Take out the marinated legs, roll in flour and fry in hot oil. You can use rendered fat from the legs. Fry for 2 minutes on each side, make the fire high.

5. Mix sour cream with chopped garlic, add salt, pour into a frying pan with duck and simmer for 40 minutes over low heat. If necessary, the sauce can be made thinner and diluted with a small amount of boiling water.

Recipe 4: Duck legs in the oven in a sleeve

Recipe for juicy duck legs, which are cooked in a baking sleeve. The legs are soaked in marinade in advance, which improves their taste.

6 duck legs;

80 grams of mayonnaise;

1 spoon of honey;

3 bay leaves;

10 peppercorns;

3 tablespoons of vinegar;

1.5 tablespoons of salt.

1. Pour 2.5 liters of cold water into a saucepan. Add salt, bay leaves, black pepper, vinegar and mix well.

2. Place the legs in the water, cover and leave for a day. The pan must be kept cold.

3. Take out the legs and dry them with a towel.

4. Mix mayonnaise with honey, lemon juice, you can add any spices. Rub the legs.

5. Place the duck in the sleeve and grease the top with the remaining mayonnaise sauce. If desired, put potatoes, apples or any other vegetables in the bag.

6. Close the sleeve on both sides, make a puncture with a needle and put it in the oven.

7. Hold for 60 minutes at 180 degrees. Then we cut the sleeve, pour the fat and juices that have been released from them over the legs and fry until golden brown. You can increase the temperature in the oven at this stage.

Recipe 5: Duck legs with potatoes in a slow cooker

Happy owners of a multicooker don’t have to bother themselves with downtime at the stove, because they have a wonderful assistant who will take on some of the worries. Another recipe for stewed duck legs with potatoes. If you add more liquid, you will get the first dish.

2 legs;

600 grams of potatoes;

1 onion;

1 carrot;

100 grams of butter or duck fat.

1. Cut the peeled onion into thick half rings, cut the carrots into strips and put everything together with the oil in a multicooker. If fat is used, cut it into pieces.

2. Fry vegetables for 10 minutes.

3. Wash the legs, dry them, add them to the vegetables and cook together for another 10 minutes.

4. Peel the potatoes, cut them into pieces, and place them in the multicooker container.

5. Add salt, pepper, pour boiled water to the level of the food.

6. Close and simmer for 2 hours.

7. Open it and get the most tender stewed duck with potatoes. Place on plates, garnish with herbs and serve.

Recipe 6: Duck legs in the oven Rosy

A very simple recipe for duck legs that turn out very golden brown and fried. It is advisable to use legs with intact skin.

5 legs;

Seasoning for chicken;

1 spoon of honey;

1 spoon of mustard;

1. Rub the legs with a mixture of seasoning for chicken (or any meat) and salt. Leave for 2 hours.

2. Place the legs in a baking dish, cover the top with a piece of foil and place in the oven for an hour. There is no need to lubricate the pan; the duck will release enough fat. We set the temperature to 170 C.

3. After an hour, remove the foil, pour the juice over the legs and scoop 2 spoons into a bowl. We increase the temperature to 220 degrees.

4. Add honey and mustard to the hot duck juice and mix.

5. Lubricate the duck with the resulting sauce (this is convenient to do with a brush, or a silicone one) and fry until golden brown. Thanks to honey, it will appear in about 15 minutes, it will turn out very bright and crispy, and the mustard will delight you with its spicy taste.

Recipe 7: Duck legs with sauerkraut

Another recipe for cooking duck in the oven with preliminary marinating of the legs. If the cabbage is too sour, then soak it in cold water for half an hour, then squeeze it out.

4 legs;

700 grams of cabbage;

3 onions;

2 cloves of garlic;

4 spoons of sour cream.

1. Mix sour cream with garlic, which needs to be chopped or simply ground in a mortar. Add spices, salt.

2. The legs should be washed well, dried and rubbed with sour cream sauce. Place in a container and leave in the refrigerator for a day.

3. Cut the onion into half rings and fry in a frying pan with butter or duck fat until golden brown.

4. Add cabbage to the onion and fry together for 5 minutes.

5. Now take a baking dish or sleeve or just foil and lay out a layer of cabbage and onions.

6. Take out the marinated legs, rub the drained spices with sour cream from the container over them and place them on top of the cabbage.

7. Now cover the mold with foil or tie the sleeve (don’t forget about the hole at the top).

8. Place the duck and cabbage in the oven for an hour. We take it out and serve it on the table!

Recipe 8: Duck legs with orange sauce

A recipe for a very aromatic dish of duck legs with citrus notes. You definitely need to try it!

4 legs;

2 onions;

3-4 oranges;

50 grams of raisins;

1 tsp. pepper mixtures;

1 head of garlic;

2 spoons of soy sauce.

1. Peel the orange and place the pulp in a blender. Add a mixture of peppers, soy sauce, salt and peeled garlic to it. Squeeze the juice from half a lemon there. Whisk the sauce.

2. Soak the raisins in warm water for half an hour. You can use dried apricots or prunes instead.

3. Pour a little oil or fat into a saucepan and lightly fry the legs on both sides. We don't add salt.

4. Cut the carrots into circles, the onion into rings and send to the duck. Fry together until the onion is transparent.

5. Place orange sauce in a saucepan, add swollen and squeezed raisins. Pour in 100 grams of water. Mix.

6. Cover, turn the heat to low and simmer for exactly an hour. You can put orange peels or grated zest on top.

7. Turn off the heat and you're done!

Duck has a lot of fat, not only external, but also internal. You shouldn’t throw it away, you can melt it and pour it into a jar, or if you don’t have time, just freeze it. You can use this fat to fry vegetables, make seasonings for soups, or simply add it to minced meat instead of lard.

Didn't get a golden brown crust? Brush the still hot duck with butter or honey and bake in the oven at maximum temperature. In 15 minutes it will delight you with a beautiful crust and bright color.

Don't know how long to cook duck? It is recommended to give at least 45-50 minutes for every kilogram of a whole carcass. Duck pieces take about the same amount of time to cook, since the thickest parts are mostly used.

Soaking is a great way to saturate the bird with moisture. For it, you can simply use salted water with spices, but only cold. Warm liquid will ruin the taste of the meat.

Duck legs are not as popular as chicken legs.

They are smaller in size, tougher and fattier.

But you can also prepare a lot of wonderful dishes from them.

Duck meat is dark, rich and aromatic, it goes well with vegetables and fruits.

And if you follow all the rules, the dishes will definitely delight you with excellent tastes.

Duck legs - general cooking principles

The skin of the legs must be cleaned before cooking if there are any feathers or pads left on it. Then the legs are washed and wiped dry. Usually there is a lot of fat on duck Whether to delete it or not is a personal matter. If you like leaner dishes, it is better to cut. Since duck legs are small, they are usually not cut and used whole.

To make the meat juicier, it is marinated. For this you can use spices, sauces, sour cream, mayonnaise. You can keep the legs from several hours to two days. It all depends on the age of the bird and the availability of free time. If you don’t have it, you can simply rub the pieces with spices and cook right away. Usually the duck is baked or stewed. Onions, garlic, carrots and other vegetables are added to the dish. It is impossible not to mention the classic combination of duck and apples, which has a special place in world cooking.

Recipe 1: Braised duck legs

Ingredients

5 legs;

2 onions;

2 cloves of garlic;

1 carrot;

3 spoons of pasta;

1 bay leaf;

Pepper, salt.

Preparation

1. Trim the fat from the duck and place it in a cauldron for rendering. Remove the cracklings.

2. Cut the peeled carrots into rings, the onion into thick half rings and throw them into the cauldron. Fry vegetables for 2 minutes.

3. Wash the legs, dry them and place them on top of the vegetables.

4. Add 300 grams of boiling water. You can use any broth.

5. Cover and simmer for an hour. If the duck is not young, then extend it for another 20 minutes.

6. Add tomato paste, salt, sprinkle a little pepper and add a pinch of nutmeg.

7. Stir and simmer for another 20 minutes, at the end add chopped garlic and bay leaf, herbs if desired.

Recipe 2: Duck legs in the oven with apples

Duck with apples is a common expression that many have heard. But not everyone has tried this wonderful dish. Shall we cook duck legs with apples? And for satiety, add some potatoes.

Ingredients

2 legs;

2 apples;

2 onions;

3-4 potatoes;

2 spoons of sour cream;

Salt, pepper, nutmeg.

Preparation

1. Cut the onion into rings and place in an even layer in foil.

2. Wash the duck; if there is a lot of fat on the legs, then some can be cut off. Sprinkle the legs with salt and pepper and place in foil on the onion.

3. Peel the potatoes. If the tubers are young, they can be used with the peel, just wash them well. Cut into slices.

4. We cut apples in the same way as potatoes. Mix in a bowl.

5. Add salt, pepper and sour cream, mix and add to the duck. If desired, it can also be greased with sour cream.

6. Seal the food in foil, carefully curl the edges and send the dish to bake for 1 hour and 20 minutes. We set the average temperature to 175-185 degrees.

Recipe 3: Duck legs in sour cream and garlic

Ingredients

4 duck legs:

1 tsp. spices for meat;

50 grams of soy sauce;

3-4 tablespoons of flour;

300 grams of sour cream;

5 cloves of garlic.

Preparation

1. Prepare the duck: remove excess fat, rinse, dry with a napkin.

2. Mix soy sauce with spices and rub the legs. You can use the seasoning for chicken, meat, and barbecue. If there is not enough salt in it, then add more to taste.

3. Rub the legs with the fragrant mass, put them in a container or simply in a plastic bag and put them away for 12 hours.

4. Take out the marinated legs, roll in flour and fry in hot oil. You can use rendered fat from the legs. Fry for 2 minutes on each side, make the fire high.

Recipe 4: Duck legs in the oven in a sleeve

Recipe for juicy duck legs, which are cooked in a baking sleeve. The legs are soaked in marinade in advance, which improves their taste.

Ingredients

6 duck legs;

0.5 lemon;

80 grams of mayonnaise;

1 spoon of honey;

For soaking:

3 bay leaves;

10 peppercorns;

3 tablespoons of vinegar;

1.5 tablespoons of salt.

Preparation

1. Pour 2.5 liters of cold water into a saucepan. Add salt, bay leaves, black pepper, vinegar and mix well.

2. Place the legs in the water, cover and leave for a day. The pan must be kept cold.

3. Take out the legs and dry them with a towel.

4. Mix mayonnaise with honey, lemon juice, you can add any spices. Rub the legs.

5. Place the duck in the sleeve and grease the top with the remaining mayonnaise sauce. If desired, put potatoes, apples or any other vegetables in the bag.

6. Close the sleeve on both sides, make a puncture with a needle and put it in the oven.

Recipe 5: Duck legs with potatoes in a slow cooker

Ingredients

2 legs;

600 grams of potatoes;

1 onion;

1 carrot;

100 grams of butter or duck fat.

Preparation

1. Cut the peeled onion into thick half rings, cut the carrots into strips and put everything together with the oil in a multicooker. If fat is used, cut it into pieces.

2. Fry vegetables for 10 minutes.

3. Wash the legs, dry them, add them to the vegetables and cook together for another 10 minutes.

4. Peel the potatoes, cut them into pieces, and place them in the multicooker container.

5. Add salt, pepper, pour boiled water to the level of the food.

6. Close and simmer for 2 hours.

7. Open it and get the most tender stewed duck with potatoes. Place on plates, garnish with herbs and serve.

Recipe 6: Duck legs in the oven “Rosy”

A very simple recipe for duck legs that turn out very golden brown and fried. It is advisable to use legs with intact skin.

Ingredients

5 legs;

Seasoning for chicken;

1 spoon of honey;

1 spoon of mustard;

Preparation

1. Rub the legs with a mixture of seasoning for chicken (or any meat) and salt. Leave for 2 hours.

3. After an hour, remove the foil, pour the juice over the legs and scoop 2 spoons into a bowl. We increase the temperature to 220 degrees.

4. Add honey and mustard to the hot duck juice and mix.

Recipe 7: Duck legs with sauerkraut

Another recipe for cooking duck in the oven with preliminary marinating of the legs. If the cabbage is too sour, then soak it in cold water for half an hour, then squeeze it out.

Ingredients

4 legs;

700 grams of cabbage;

3 onions;

2 cloves of garlic;

4 spoons of sour cream.

Preparation

1. Mix sour cream with garlic, which needs to be chopped or simply ground in a mortar. Add spices, salt.

2. The legs should be washed well, dried and rubbed with sour cream sauce. Place in a container and leave in the refrigerator for a day.

3. Cut the onion into half rings and fry in a frying pan with butter or duck fat until golden brown.

4. Add cabbage to the onion and fry together for 5 minutes.

5. Now take a baking dish or sleeve or just foil and lay out a layer of cabbage and onions.

6. Take out the marinated legs, rub the drained spices with sour cream from the container over them and place them on top of the cabbage.

7. Now cover the mold with foil or tie the sleeve (don’t forget about the hole at the top).

8. Place the duck and cabbage in the oven for an hour. We take it out and serve it on the table!

Recipe 8: Duck legs with orange sauce

A recipe for a very aromatic dish of duck legs with citrus notes. You definitely need to try it!

Ingredients

4 legs;

2 onions;

2 carrots;

3-4 oranges;

50 grams of raisins;

1 tsp. pepper mixtures;

1 head of garlic;

0.5 lemon;

2 spoons of soy sauce.

Preparation

1. Peel the orange and place the pulp in a blender. Add a mixture of peppers, soy sauce, salt and peeled garlic to it. Squeeze the juice from half a lemon there. Whisk the sauce.

2. Soak the raisins in warm water for half an hour. You can use dried apricots or prunes instead.

3. Pour a little oil or fat into a saucepan and lightly fry the legs on both sides. We don't add salt.

4. Cut the carrots into circles, the onion into rings and send to the duck. Fry together until the onion is transparent.

5. Place orange sauce in a saucepan, add swollen and squeezed raisins. Pour in 100 grams of water. Mix.

6. Cover, turn the heat to low and simmer for exactly an hour. You can put orange peels or grated zest on top.

7. Turn off the heat and you're done!

Didn't get a golden brown crust? Brush the still hot duck with butter or honey and bake in the oven at maximum temperature. In 15 minutes it will delight you with a beautiful crust and bright color.

Soaking is a great way to hydrate the bird. For it, you can simply use salted water with spices, but only cold. Warm liquid will ruin the taste of the meat.

Oven-baked duck legs with potatoes are a very tasty, satisfying and aromatic dish. Duck's taste goes well with vegetables and fruits. The classic combination with an apple is a win-win option, but even in their absence you can prepare a delicious dinner.

Recipe for duck legs in the oven

To prepare you will need:
- 3-4 duck legs;
- potatoes - ten medium fruits;
- sour cream - two tablespoons;
- garlic - one large clove;
- sunflower oil (or olive) - one/two tablespoons;
- salt, pepper (other spices to taste).

How to cook duck legs with potatoes in the oven

1. Duck legs, if there are feathers left on them, need to be cleaned and washed, and then dried with a paper towel. Duck is a fairly fatty and high-calorie bird, so leaving the fat or cutting it off is a choice of taste; it’s not important for the recipe.

2. The potatoes must be washed, peeled and cut into medium-sized cubes, so they will bake better.

3. At the bottom of the form in which you plan to bake the potatoes and duck, you need to pour a spoonful of oil, then put the chopped potatoes, salt them, add another spoonful of oil (optional, if the duck pieces are lean), sour cream and mix.

4. Rub the duck with salt, pepper, add garlic (you can use a garlic press, or cut into small slices and stuff the legs under the skin) and place in a mold on top of the potatoes.

5. Cover the pan with foil and bake for one hour in a preheated oven (200°C), then remove the foil and leave the dish for another 15-20 minutes. As a result, a golden brown crust will form, and a breathtaking smell will spread throughout the apartment!

A quick and delicious dinner is ready! When cooked this way, the potatoes turn out incredibly tender and tasty, and the duck is juicy and not tough.

A simple, at first glance, recipe for duck legs with potatoes in the oven can decorate a holiday table, or become a pleasant change in the everyday menu.

What could be more poetic than a juicy, aromatic piece of meat and a glass of good wine? But the modern rhythm of life makes its own adjustments, so there is practically no time left for cooking. Then chicken legs fried in a frying pan come to the aid of meat lovers. They easily reach the desired condition in just 30-40 minutes.

Cooking meat is a kind of cooking religion. Each stage of this process requires precise and precise actions and certain skills. Therefore, not everyone can cook lamb, pork or other meat. But chicken legs fried in a frying pan are simple, quick, satisfying and tasty; no special skills or experience are needed. In addition, the thigh and lower leg:

well fried;
does not require long marinating (if you are in too much of a hurry, leave the meat in the marinade for at least 15 minutes, and if time is of the essence, then for an hour);
goes well with any spices and seasonings;
remains juicy and retains a moderate amount of fat when cooked.

The main secret of any meat dish is the choice of part of the carcass. By the way, this is why it is best to use chicken legs for frying. Thanks to the dense structure of the meat, the dish will be tastier from broilers than from farm birds. Another important nuance - thighs and drumsticks should be taken chilled, not frozen. Otherwise, during the defrosting process, the meat will lose its juice. One last thing: chicken should be marinated before adding to the pan. There are several options for marinade, but the sequence of manipulations directly with the meat will be the same: it is rubbed with the resulting mixture and sent to a cool place to soak. To marinate future fried legs, you can use the following mixture:

salt and pepper;
turmeric and salt;
spices “For chicken”;
mayonnaise and chopped garlic;
mustard and honey;
ketchup and sour cream, etc.

Recipes with photos of legs fried in a frying pan offer two approaches to preparing the dish - with a fried crust or with a soft skin.

Method No. 1

Preparation:

Place the frying pan on the stove.
Coat the marinated chicken legs with olive (or sunflower) oil on both sides.
Place in a frying pan, fry over high heat until the skin begins to “tan”, turn over and let the other side brown.
Reduce heat to low and add vegetable oil.
Fry until done. If, when pierced with a fork, juice comes out without any blood, then the chicken is ready.

Method number 2

Preparation:

Pour olive oil into a cold frying pan.
When it warms up well, lay out the legs.
Fry the chicken over medium heat for 5 minutes, then turn it over.
After 15 minutes, transfer the legs again.
After another quarter of an hour, turn the heat to minimum and fry for another 5-7 minutes.

There is one subtlety in this cooking recipe: if 10 minutes before the chicken legs are ready, add onion cut into rings, the chicken will acquire an interesting piquancy.

It is generally accepted that it is best to cook a duck whole, stuffing it with fruits, cereals, etc. However, the legs of this poultry can also be fried, and the taste will be no worse than that of chicken. Duck meat comes out:

tender;
soft, almost melting in the mouth;
moderately fatty;
very fragrant;
juicy.

As with cooking chicken legs, duck thighs and drumsticks need to be marinated. You can use any chicken sauce for this. However, duck lovers recommend not to overthink it and make a simple marinade by mixing salt, ground black pepper (can be replaced with a mixture of peppers) and thyme. The last component will make the aftertaste more refined.

Duck meat is less dense in structure, unlike chicken meat. Therefore, such a bird fries much faster.

Preparation:

Heat up the frying pan.
Pour in olive oil.
Place the pre-marinated chicken legs.
Fry on both sides until golden brown.

If you want something more sophisticated than just fried legs, add sliced apple and peeled orange. Simmer the meat and fruit over low heat for about 10 minutes and enjoy the wonderful taste.

As you know, duck meat goes well with the most exquisite sauces. So you can prepare something “kind of” for the legs.

Ingredients:

200 g raspberries;
2 tbsp. l. duck fat;
2 cloves of garlic;
fresh 1 orange;
2 tbsp. l. red dessert wine;
2 tbsp. l. wine vinegar.

Preparation:

Mix raspberries, fat, fresh juice, wine and vinegar using an immersion blender.
Fry finely chopped garlic in a frying pan and pour the sauce mixture into it.
Let it boil and, covering with a lid, simmer for 3 minutes.
Pour the cooled raspberry-orange sauce over the duck legs.