Preparation info
  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 2 tablespoons oil
  • 6 large duck legs, trimmed of extra fat, skin scored
  • 1 teaspoon

Method

  1. Preheat the oven to 325°F.
  2. Heat the oil in an ovenproof sauté pan or Dutch oven (large enough for 6 duck legs), over medium-high heat.
  3. Dust the duck legs with salt, pepper and flour, place t