Slow-Roasted Duck Thighs


by: Pat Man Kitchen

You can serve 2 Pekin duck thighs or 1 mullard thigh per serving as a main course, or you can divide the thighs and breasts so everyone gets half of a Pekin duck breast and half of a thigh on if you're serving mullards, half a breast or a whole thigh. If you are not serving thighs at the same time as the breasts, you can make these duck thighs a more complete dish by finishing them with sauerkraut, shredded red cabbage, or beans. Makes 6 main-course servings.


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serves: 6

12 Pekin duck thighs (or 6 mullard duck thighs)



Nutrition Facts
Slow-Roasted Duck Thighs

Servings Per Recipe: 6

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

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1.  Trim off excess fat if you're using mullard thighs. Season the thighs on both sides with salt and pepper and put them, skin side up, in a heavy roasting pan that holds them in a single layer without a lot of extra space. Slide the pan into the oven, turn the oven to 350°F (there is no need to preheat), and roast Pekin thighs for 1 1/2 hours or mullard thighs for 2 1/2 hours, or until the skin is brown and crispy and a skewer or knife slides easily in and out.

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