Alright for those of you that save duck legs...her is an awesome recipe for them. Cooked it last year for the Superbowl and it was a huge hit. I always same my legs on mallards and others now. ENJOY!
Buffalo-style Duck Legs
4 appetizer portions
Cooking duck legs using the hot and fast method of cooking just won't work. They need to be cooked slowly, in liquid and for a fairly long time to make them tender.
If you want your duck legs extra crispy, lay the cooked legs on a greased baking sheet and brown under a broiler for a few minutes.
24 duck legs
1 tablespoon freshly ground black pepper
1 teaspoon salt
2 cups chicken broth
3 tablespoons red wine vinegar
1/4 cup melted butter
1/4 cup Bruce's hot sauce or Durkee Red Hot
Blue cheese dressing
Carrot and celery sticks
Season legs with salt and pepper and place in a baking dish. Cover and bake at 425 degrees for 1 hour. Remove pan from oven and pour off any liquid that has been rendered during cooking. Add chicken broth and 2 tablespoons of the red wine vinegar to the pan. Cover and return to the oven for 1 hour more. Remove legs and check for doneness. The meat should pull away from the bone with some finger pressure, but not fall off the bone. If they're not quite done, return to the oven until tender (but not too tender!). Make sure that there is always enough liquid to cover the legs about half way. When checking the legs each time, turn them gently so that they get cooked evenly. When the legs are done, remove from oven and pan and let rest on a plate for a few minutes. In a bowl, combine the melted butter, hot sauce and the remaining tablespoon of red wine vinegar. Mix well. Add the duck legs to the bowl and toss to coat with the mixture. Serve immediately with the dressing and vegetable sticks.