Duck Legs Recipe
Fried Duck Legs in a crispy batter, tossed in a roasted mango puree.
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Ingredients
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For the Duck Legs
For the Roasted Mango Puree
Method
For the Duck Legs
- 1
Prepare the Duck Legs
Season the duck legs with salt, black pepper, garlic powder, and paprika. Ensure the seasoning is evenly coated on the meat. Allow the duck legs to marinate for at least 30 minutes.
- 2
- 3
Bread the Duck Legs
Dredge each duck leg in flour, shaking off the excess. Dip it into the egg mixture, then coat it with breadcrumbs, ensuring an even layer.
- 4
Fry the Duck Legs
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded duck legs. Fry for about 8-10 minutes on each side or until golden brown and crispy.
- 5
Drain and Rest
Once fried, transfer the duck legs to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
For the Roasted Mango Puree
- 6
Roast the Mangoes
Preheat the oven to 400°F (200°C). Cut the ripe mangoes in half, remove the pit, and place them cut side up on a baking sheet. Roast in the oven for about 20 minutes or until the mango is soft and slightly caramelized.
- 7
Blend the Mango Puree
Once roasted, allow the mangoes to cool slightly. Scoop the flesh into a blender, add lime juice, honey, and salt. Blend until smooth and creamy.
- 8
Serve
Drizzle the roasted mango puree over the fried duck legs before serving.