Alina
These oven-baked duck legs with blueberry jam are a great way to turn a simple dinner into something special without much effort. A quick overnight marinade with sauces, mustard and honey keeps the meat juicy, while the roasting bag helps it cook evenly. The blueberry jam glaze adds a sweet-tart finish, and the vegetables soak up all the rich juices.
I usually make this dish after a thorough cleaning of the kitchen. There are always leftover sauces and mustard in the house, which would be a shame to throw away. To make the marinade for the duck legs, I always use whatever is left over. You can marinate them for 2 hours or leave them in the refrigerator overnight.
barbecue sauce, walnut mustard, plain mustard, cheese sauce with mustard and orange, honey, and two packets of sweet and sour sauce from McDonald’s.
The original recipe calls for walnut mustard or Dijon mustard for the marinade, about 100-150 grams for 2 legs. But once I mixed everything together, it seemed a shame to throw it away, and it turned out very tasty.
Ingredients for the marinade for 2 duck legs:
Ingredients
- 2 pcs duck legs
- mixed sauces such as mustard barbecue sauce or ketchup
- to taste honey
- salt
- 4 tbsp blueberry jam
- 1 pc carrot
- 2 pcs potatoes
- 1 pc onion
- dried rosemary or any salt-free dried herb blend
Instructions
- Rinse the duck legs, pat them dry with paper towels and season them with salt.
- In a large bowl, add all the sauces, the mustard and the honey to make the marinade.
- Stir everything together until the marinade is well combined.
- Coat the duck legs in the marinade, turning them so they are covered on both sides.
- Cover the bowl with a lid, shake it well to distribute the marinade, then refrigerate the duck legs overnight.
- Take the duck legs out of the fridge and place them into an oven-safe roasting bag. You can either discard the remaining marinade or pour it into the bag.
- Seal the roasting bag tightly.
- Preheat the oven to 350°F (180°C). Place the pan in the oven and bake for 30 minutes.
- Wash the carrots and potatoes, peel them, cut them into batons, place them in a microwave-safe bowl, add 1 tablespoon of water and microwave at 1000 watts for 2 minutes.
- Peel the onion, slice it, sprinkle it with the dried herb mix or rosemary, add it to the vegetables and toss to combine.
- Remove the duck legs from the oven, but do not turn the oven off. Carefully cut open the top of the roasting bag so you do not burn yourself.
- Take the duck legs out of the bag.
- Carefully pour the juices left in the bag into the bowl with the vegetables, mix everything well, then discard the bag.
- Arrange the duck legs and the vegetables together in a baking dish.
- Brush the duck legs generously with the blueberry jam.
- Return the dish to the oven so the vegetables can finish cooking and the duck can absorb the blueberry flavors, about 15–20 minutes.
- You can cover the dish loosely with aluminum foil if needed.
- Remove the dish from the oven and check that the vegetables are tender and fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
