Is there anything more delicious and good value than Duck Legs?
The whole bird can be rich, but also poorer value since the ratio of meat to bones can be surprising. And while I love duck breasts, they are usually cooked quite differently to keep them juicy, but I like the long, slow cooked, melt-in-your-mouth roasted legs. We can’t get enough of them, and slow roasted in the oven they are not only delicious but easy too.
I believe some would recommend Pinot Noir or Tempranillo (Rioja) as a wine match, but I’m not sure. While I love duck, I would like to make sure the wine choices will stand up to it without overpowering it.
What do you drink with duck legs?