How often do you cook duck? We bet the answers around the circle are: Never. Never. Not often. Never. Wait! Don’t feel bad. For most of us, duck usually falls into the ‘order in a restaurant because it’s a pain in the ass to make at home’ category of meal.

That’s all about to change because we’re going to share our easy and incredibly tasty recipe for duck legs. Best of all, for us B’s on a budget, we’ve been buying them for less than $2 bucks each at our local market and serving them at our fanciest dinner parties.

Start by setting a killer table (hey, you’re cheaping out on the ingredients), find a super bottle of Beaujolais, slow roast turnips or potatoes, grill or roast peaches, and make our favorite green salad.

This recipe is so cheap and so easy you’ll feel like you’re cheating.

The B’s Faking-It Duck Confit*

Set oven at 225 degrees. Wash and dry legs.  Salt and pepper generously. Make a spice mix using the following ingredients (add your own favorites or subtract the ones that make your teeth chatter):

-1/4 tsp. Cinnamon

-1/4 tsp  Ground Cloves

-1 tsp.     Allspice

-1/4 tsp  Curry

-1/2 tsp  Cumin

-1/4 tsp  Five Spice Powder (optional)

Generously season the duck legs on both sides. Place in a skillet in the oven and cook 4-6 hours, turning once. (Truth be told, we’ve let the little suckers go all day without turning and they’ve been terrific.) The skin should be crispy and the meat falling off the bone tender.

The B’s Simple Salad

1 Head Bibb or Boston Lettuce washed and broken into small pieces

-3 tbslp extra virgin olive oil

-1  tbslp aged sherry vinegar

-1 tsp minced shallots

-1/2 tsp Dijon Mustard

-salt (to taste–we like lots!)


Mix dressing ingredients until emulsified.

(*Not our duck–but you get the drift)