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Epicurious

Five-Star Duck Legs

If you’re a fan of dark-meat chicken, move up to Five-Star Duck Legs. The great thing is that it’s getting much easier to find fresh duck breasts and legs, not just rock-hard frozen whole ducks that take a week to thaw. Pick one part, because breasts and legs are complete opposites. While the breasts are best cooked like a medium-rare steak, the legs are better slow-cooked like barbecue. Simple foil pouches make the whole procedure easy to manage. Duck legs reheat beautifully and take well to a brush-on glaze at the end.

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